Ricotta and Blackberry Tart

Method

1. In a food processor, combine the flours (00, cereal, black rice) and cold butter cut into cubes. Pulse until sandy.
2. Add a pinch of salt, powdered sugar, vanilla, lemon zest, and eggs. Mix until dough comes together.
3. Wrap the dough in plastic wrap and refrigerate for at least 30-40 minutes (or 6-7 hours).
4. Meanwhile, mix the ricotta with 100 g sugar until smooth.
5. After chilling, roll out the dough on a floured surface and line a buttered and floured tart pan.
6. Spread the ricotta mixture evenly over the base.
7. Spread the blackberry jam over the ricotta.
8. Roll out the remaining dough and cut into strips. Arrange them in a lattice on top.
9. Brush the strips with egg yolk.
10. Bake in a preheated static oven at 170-180°C for 35-40 minutes.
11. Let cool, then remove from pan and serve.