Ricotta and Chocolate Tart

Method

1. Start with the pastry: combine flour and very cold butter, rub with your fingers to form crumbs.
2. Add one whole egg and two egg yolks. Transfer to a work surface.
3. Knead briefly into a dough, cover, and refrigerate for 30 minutes.
4. Break the dough, knead lightly to make it more pliable, then divide in half.
5. Butter a tart pan and press one half of the dough into the bottom and up the sides.
6. If the edges are uneven, use a small piece of dough to patch them.
7. Prick the base and sides with a fork.
8. Fill with a generous amount of cow's milk ricotta.
9. Add a splash of good rum and mix gently.
10. Scatter dark chocolate chunks over the ricotta. The more, the better.
11. If you prefer a sweeter filling, add spoonfuls of sugar to taste.
12. Roll out the second half of dough and place it on top.
13. Seal the edges with the back of a spoon.
14. Brush the surface with a mixture of egg and milk.
15. Sprinkle a little sugar on top for a crispy crust.
16. Bake in a preheated oven at 165°C (330°F) for 50–55 minutes.
17. Allow to cool completely before serving.