Mascarpone and Chocolate Chip Tart A creamy and irresistible dessert with a crumbly shortcrust base and a luscious filling of mascarpone, ricotta, and chocolate chips.

Prepare the pastry:
In a food processor, combine the flour, salt, and cold butter pieces. Pulse until the mixture resembles coarse crumbs.
Add the powdered sugar, orange zest, and egg yolks. Mix quickly just until the dough comes together into a smooth ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the filling:
Sift the ricotta and beat it with the sugar using a hand mixer until smooth.
Add the yolks, potato starch, orange zest, and cinnamon, mixing until well blended.
Add the mascarpone and mix until fully incorporated.
Finally, fold in the chocolate chips with a spatula.
Assemble the tart:
Roll out the chilled pastry to about 1 cm thick and line a buttered and floured 25 cm tart pan. Trim any excess.
Prick the base with a fork.
Fill and decorate:
Pour the filling into the crust and smooth the top.
Use the leftover pastry to cut strips and lay them in a diamond pattern over the top.
Brush the pastry strips with a little beaten egg white.
Bake:
Bake in a preheated static oven at 160°C (320°F) for about 60 minutes, or until golden and set.
Cool and serve:
Let the tart cool completely, then dust with powdered sugar before serving.

For an extra aromatic touch, you can add a few drops of orange blossom water or vanilla extract to the filling.
Let it chill in the fridge for a few hours before serving for a firmer, sliceable texture.