Ricotta tart

Method

Calories: 503

1. Put the flour, sugar, eggs, butter (just removed from the refrigerator and cut into pieces) and a pinch of salt in the mixer.
2. Blend all of the ingredients until the dough is compact and fairly elastic. Let it rest in the refrigerator for at least a half hour.
3. Remove the paddle from the bowl.
4. Butter and flour the bowl. Roll the dough out 3-4 mm thick and cover the bottom and sides of the bowl.
5. Beat the ricotta with the eggs, sugar and grated lemon zest until the mixture is smooth and uniform, then add the chocolate chips.
6. Put the mixture inside the bowl lined with the pastry and lightly fold the edges over towards the inside.
7. Close the lid, select the CAKE program, set power level 2, set 50 minutes and press the program start/stop button.
8. Allow to cool completely before removing from the bowl.