Ingredients For 1 tart 24 cm diameter

For the pastry 

300 g of Mixture for Tarts and Biscuits  Mulino Marello

90 g butter at room temperature

1 teaspoon (5g) baking powder

90 g caster sugar

3 medium whole eggs

½ vanilla pod (seeds)

1 tablespoon rice oil (12 g)

1 pinch of fine salt 

For the filling

400 g lactose-free ricotta

1 medium whole egg plus one yolk

100 g granulated sugar

½ pod vanilla seeds

80 g chocolate chips 

Procedure

Place the Mulino Marello tart mixture sifted with the yeast, butter and oil in the bowl of the stand mixer. Start kneading with the k-hook (or leaf) at minimum speed.

Gradually add the whole eggs until they are absorbed, the seeds of the half vanilla pod and the vanilla.

Work until you create a homogeneous dough.

Turn the dough onto a lightly floured work surface and work quickly with your hands to create a loaf.

Cover with cling film and place in the fridge to rest for at least 1 hour.

In the meantime, prepare the filling.

Drain the lactose-free ricotta well from any water.

Place it in a bowl and add the sugar.

 Using a hand whisk, mix the ingredients well.

Add the whole medium egg and the egg yolk.

Stir in the vanilla bean seeds.

Work until you create a homogeneous mixture.

Now add the chocolate chips and mix well. Leave to rest in the refrigerator.

Draw a circle on a sheet of baking paper the same size as the base of the mold.

Set aside.

Brush the entire tart mold with soft butter and flour.

Shake to remove excess flour.

Take the pastry from the fridge.

Spread the pastry on a sheet of baking paper with a thickness of 2 mm.

Create the base using the baking paper model created previously.

Place the bottom created with the baking paper on the base of the mold

Cut strips slightly higher than the mold frame and delicately cover the entire circumference.

Trim off excess.

Gather and re-knead the leftover dough and roll it out to a thickness of 5 mm.

Cut out strips with a width of 5 mm. 

Prick the bottom with the tines of a fork and then fill with the ricotta cream and chocolate chips. 

Create a grid on the tart covering with the shortcrust pastry strips.

Cook at 160 degrees for about 50 minutes in preheated oven in static mode.