Time: 45 minuti
Difficulty: Facile

A homemade dessert, suitable for many occasions. The taste of ricotta and chocolate, make this tart particularly tasty. The shortcrust? made with flours in purity, without commercial mix, offers you the possibility to create also magnificent spicy biscuits.
Try it to discover a unique flavor! How to resist the gluttony of chocolate?
Features:
the main ingredient is ricotta, a dairy product obtained from cow’s whey, therefore, cannot be classified among cheeses. More or less white, depending on the type of milk used, it has a fairly soft and grainy texture, not elastic, nor hard.
On the market we find cow, sheep and buffalo ricotta, fresh ricotta, aged, short and long-term, sweet (natural flavor) or salted.
Historical background:
Ricotta has very distant origins and is already found in the Egyptian civilization, among the Sumerians, the Greeks and even the Romans. One of the most important testimonies is undoubtedly that contained in the Odyssey: the cave of Polyphemus, in fact, was the place predisposed to the realization of ricotta
Notes:
ricotta is rich in sodium, the daily intake of which should not exceed 2 g.
The protein quality is clearly higher than that of cheese, so much so that it is considered "noble".
Ingredients:
400 g Gluten-free fine rice flour
12 g guar gum
8 g Baking (baking powder)
200 g butter with 82% fat or margarine
210 g gluten-free powdered sugar
170 g whole egg
50 g egg yolk
grated rind of an untreated orange
5 g salt to taste
Gluten-free fine rice flour for dusting
Filling:
500g sheep’s ricotta cheese
100g sugar
100g dark chocolate chips 70%
1 egg
Method: classic

Procedure for making the shortcrust pastry
Arrange the cold butter (or margarine) with the sugar in a bowl or on a stand mixer and work quickly with the leaf arm, add the rice flour and guar gum, orange or lemon peel, salt, yeast and work very vigorously. 
To complete the pastry dough add the eggs a few at a time until all the liquids are not well absorbed.
Cooling process 
Ready the shortcrust pastry, give the shape of a rectangular loaf 6-8 mm thick, wrap in plastic wrap and place in the refrigerator for at least 2 hours (ideal rest would be 24 hours), the butter must return plastic.
Process of making the filling
Put the ricotta cheese to drain inside a sieve for 15 minutes.
After the time, crush with a fork to make it creamy. Add sugar, egg and chocolate chips. Mix everything and put to rest in the refrigerator.
Process of processing and filling
After the time of rest from the fridge, resume the shortcrust pastry and work a few minutes on a pastry board, roll out with a rolling pin and form a disc.
Place on the round hinged baking sheet and with the tines of a fork, prick the bottom and fill with ricotta cream.
Create narrow strips with the remaining shortcrust pastry and lay them horizontally and then vertically to create a grid.
Cooking process
Preheat the oven to a temperature of about 180 ºC, when it is hot, put the tart to cook, lowering the temperature to 170 ºC. Place it on the bottom shelf of the oven to dry the base well and cook for about 40 minutes.
Serve when it is cold.