crushed ricotta and chocolate Italy Recipe

First prepare the pastry. Mix flour and butter and form into cubes, add sugar, yeast, vanilla and eggs and mix well.
Finally, add the chocolate chips quickly to prevent them from melting due to the heat of your hands.

Add the sugar to the ricotta and mix well with a fork (or electric whisk) until you get a homogeneous mixture.

Pour 2/3 of the batter into a mold lined with baking paper, filling the bottom and edges of the mold.
Add the ricotta cheese, smooth the surface well, and cover the entire surface with the remaining puff pastry.

Cook for about 25-30 minutes in a static oven preheated to 190°C.

When the crumbled ricotta and chocolate are ready, let them cool completely before removing and serving.