CROSTATA FILLED WITH RICOTTA AND CHOCOLATE

Dessert

For the dough:
11 oz flour
5 1/2 oz sugar
3 1/2 oz butter, diced really cold
2 eggs
1 tsp baking powder
salt

For the filling:
4 1/2 oz ricotta
3 1/2 oz sugar
2 1/2 oz chocolate chips

In a bowl mix flour, sugar a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.
Put the dough in the refrigerator for 30 minutes at least.
Meanwhile, preheat the oven at 350 and prepare the cream. In a bowl, mix ricotta, sugar and chocolate, if you feel it too thick, add a couple tbsp of milk.
Take the dough out of the fridge, split it in two parts (one of them a little smaller) and roll both of them over a flour-dusted table, they have to be same thickness: about 1/4".
Put the bigger dough disk in a pie-pan (buttered and dusted with flour or with parchment paper), pinch it with a fork and put the cream in it.
Cover with the smaller dough disk (pinched as well) being sure to stick it really well.
Cook in the center of the oven for 30-40 minutes, the top should become nicely golden.
If you like it, you could put some banana or pear, diced.