For the pastry

250 g Blend of natural flours for Mulino Marello tarts and biscuits

20 g bitter cocoa powder

100 g granulated sugar

1 medium egg

1 tablespoon baking powder for desserts

For the filling

500 g ricotta

180 g caster sugar

4 medium eggs

50 g bitter cocoa powder

100 g dark chocolate chips

Zest orange peel

Procedure

Place the Mulino Marello gluten-free flour mixture for tarts and biscuits together with the cold butter.

Start working with the mixer (or by hand). Add the egg, sugar and yeast. Knead until you create a homogeneous mixture.

Wrap the dough in cling film.

 Prepare the filling by placing the ricotta together with the sugar in a large bowl.

Mix well and add the eggs and orange peel.

Add the cocoa powder and lastly the chocolate chips.

Roll out the pastry to a thickness of one centimeter.

Butter and flour a tart mold and cover with the pastry.

Fill with the filling.

With the remaining shortcrust pastry, create strips 1cm wide and 1cm thick and place them on top as a decoration.

Cook at 160 degrees for about 50 minutes.

Allow to cool and remove from the mold .

Recipe created for Mulino Marello by Stefania Fracasso of Nuvole di Sapori

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