• The night before, place the ricotta into a mesh strainer over a bowl, cover in plastic warp and place a weight on it. Put it into the refrigerator to drain overnight.

Pasta Frolla (Pie Crust)

• To a food processor, add cold butter and flour. Pulse until the butter is in smaller pieces.
• Then add the sugar, salt, cornstarch, lemon zest and baking powder. Pulse a few time to combine.
• Add the egg and egg yolk and continue to pulse until the dough starts to come together.
• Dump the dough onto plastic wrap, press into a disc and refrigerate for at least 1 hour.
• After an hour, cut the dough into 2 pieces. one piece should be 2/3 and the other 1/3 of the dough.
• Roll out the larger piece for the bottom crust. Place into a 9" in pie dish or tart pan. Wrap the other dough and place both back into the fridge to get cold while you work on the filling.
• Preheat the oven to 350℉.

Filling

• To a large bowl, add the eggs and sugar and using a hand mixer blend until they are thick and pale yellow in color.
• Then add orange zest, lemon zest, cinnamon, vanilla, and liquor. Beat until combined.
• Add in the ricotta and beat until smooth.
• Add in chocolate chips and fold them in with a spatula.
• Take the crust out of the refrigerator and pour the filling into the crust.
• Roll of the other piece of dough and cut the strips for the top. Place the strips on top in a lattice formation.
• Brush the strips with either milk or the left over egg white.
• Bake at 350℉ for 45- 50 mins. Until slightly golden brown on top.
• Let it cool and place in the refrigerator overnight to set and allow the flavors to marry.
• You can sprinkle with powdered sugar before serving.