Tart with Ricotta cheese and Cioccodelizia Babbi

For shortcrust pastry:

• Use a whisk to mix the eggs and sugar. Add the oil first and then the water in a thin stream, mixing all the time.
• In a different bowl mix the starch flour, flour and baking powder, add the egg mixture to this and knead with the aid of a mixer with dough hook.
• Shape dough into a ball, cover with plastic wrap and refrigerate for 1 hour.

For the Cioccodelizia:

• In a small saucepan add 50 g of powder, add the milk and bring to the boil over an average fire, stirring continuously with a wooden spoon until the mixture thickens (for a more liquid mixture resembling hot chocolate, use 200 g milk).
• Remove from heat and allow the Cioccodelizia Babbi to cool before using it for the tart.

For the ricotta cream:

• Use a whisk to mix the eggs and sugar and add the ricotta.
• Now prepare the tart: use a rolling pin to roll out the dough in a large circle, place in a 24cm diameter tin. Use the rolling pin to cut off the excess dough.
• Cover with ricotta cream and a few spoonfuls of Cioccodelizia cream and use the back of a spoon to create a marbling effect.
• Roll out the dough to form a small circle to place on top, then cover this with another layer of ricotta cream and Cioccodelizia cream to form a second layer. Create the strips with the remaining dough.
• Bake for 45 minutes at 175 °C in a static oven.