For shortbread

  • 350g flour
  • 150g butter
  • 150g sugar
  • 3 egg yolks
  • 1 Pinch of salt

For the stuffing

  • 600g Fresh Ricotta Artigiana
  • 200g dark chocolate
  • 50g of candied lemon peel
  • Just enough sugar
  • 1 scrambled egg to coat

You prepare the fountain flour, adding the cold butter, the sugar and the eggs. Work to mix it up to get a homogeneous and compact mixture, leave winds it in the film for around half an hour. Mix the Ricotta in a box with sugar, chocolate and the candied cedar. To regulate you on the quantity of sugar we recommend you to taste, making the all sweetest according to the tastes.
You stretch the 2/3 of the short pastry in the baking-pan, and poured you the Ricotta. Stretch it and level well. You stretch the rest of the short pastry and form some strip to garnish tha surface. You brush with a beaten egg the whole pie and bake it at 180° C for  around 30-40 minutes.