For pastry 2 ½ cups flour ¾ cup sugar 1 stick + 2 tablespoons butter at room temperature (10 ½ tablespoons) 2 egg yolks 1 egg Salt to taste For ricotta mixture Zest from ½ lemon grated 1 pound fresh cow's milk ricotta cheese 1 ¼ cups sugar 1 1/3 ounces chocolate 1 egg 2 egg yolks 1 pinch cinnamon 3 ½ ounces mixed candied fruit Zest from ½ lemon and ½ orange grated ½ cup rum 1 egg for brushing
Prepare short crust pastry by combining butter, at room temperature, with sugar and then eggs. Combine flour with a pinch of salt and grated zest of half a lemon and add it to the mixture.
Wrap in foil and set aside for 30 minutes. In a bowl, strain ricotta through a sieve and combine with sugar, two egg yolks and one whole egg, orange and lemon zest, a pinch of cinnamon and rum.
Mix well, stir in candied fruit. Combine. Roll out ¾ of the pastry dough (1/8 inch thick) and line bottom and side of a round buttered tart pan. Fill with ricotta mixture, spreading evenly.
Roll out remaining dough, cut strips to cover the edge of the tart and create a lattice across the filling. Brush with beaten egg and bake in a 350°F oven until crust looks golden and crisp. Set out to cool. Dust with vanilla sugar before serving.