1. Prepare the shortcrust pastry: cream the soft butter with the granulated sugar.
2. Stir in the whole egg and egg yolk.
3. Sprinkle with grated lemon zest.
4. Add the sifted flour and continue kneading.
5. Turn the dough out onto a floured work surface and knead with your hands until smooth and even. Wrap it in plastic wrap and refrigerate for half an hour.
6. Meanwhile, prepare the filling: place the ricotta, well drained, in a bowl and add the eggs.
7. Sweeten with granulated sugar and mix the ingredients with an electric mixer.
8. Flavor with grated orange zest and ground cinnamon.
9. Finish with the dark chocolate chips and mix thoroughly with a spatula.
10. After the resting time, roll out half of the pastry on a floured work surface until it forms a rectangle about 1/2 cm thick.
11. Line a 24 cm fluted tart pan, previously greased and floured, with the pastry.
12. Trim the edges with a smooth-bladed knife.
13. Pour the ricotta cream into the tart shell.
14. Roll out the remaining pastry into a thin disk and, using a rolling pin, arrange it on top of the filling.
15. Bake the tart in a preheated oven at 180°C (350°F) for about 40 minutes.
16. Once cooked, remove the tart from the oven, let it cool, and then unmold it.
