Ricotta, Pear and Chocolate Tart

Method

1. Mix the flours (rice flour and all-purpose flour) together in a bowl.
2. Add cold butter cut into cubes and rub it into the flour until the mixture resembles sand (sabbiare).
3. Add a pinch of salt, 200 g vanilla powdered sugar, a tip of vanilla essence, and the zest of one lemon. Mix briefly.
4. Add the eggs and continue mixing until the dough comes together.
5. Transfer the dough to a work surface, compact it into a disk, wrap in plastic wrap, and refrigerate for at least 40 minutes (or 6-7 hours ideally).
6. After resting, roll out the dough on a lightly floured surface to about 3-4 mm thickness.
7. Line a tart pan with the rolled dough, trimming the edges.
8. Cut the pears into small cubes.
9. Soak the pear cubes in nocino (walnut liqueur) and 80 g of sugar. Set aside.
10. Whip the ricotta with electric beaters (or by hand) until smooth and creamy.
11. Transfer the whipped ricotta into a piping bag (or use a spatula) and spread it evenly over the dough base.
12. Distribute the soaked pear cubes over the ricotta layer.
13. Cut dark chocolate into small pieces and scatter them over the pears.
14. Take the remaining dough and tear it into small irregular pieces. Arrange them on top of the filling.
15. Bake in a preheated oven at 180°C (350°F) for 40 minutes.
16. Let the tart cool completely before serving.