Ingredients:
- 1.5 cups (190g) all-purpose flour
- 0.25 cup (50g) granulated sugar
- 0.5 cup (113g) cold unsalted butter, cubed
- 1 tsp ground cinnamon
- 1 tbsp white wine vinegar
- 0.25 tsp salt
- 2 cups (450g) whole milk ricotta cheese, drained 24 hours
- 8 oz (225g) mascarpone cheese, chilled
- 0.5 cup (60g) powdered sugar, sifted
- 1 tsp pure vanilla paste
- 0.5 tsp orange zest, finely grated
- 0.5 cup (90g) mini semi-sweet chocolate chips
- 0.25 cup (30g) crushed pistachios
Instructions:
- Place ricotta in a fine-mesh sieve lined with cheesecloth over a bowl; weigh down with a plate and refrigerate for 24 hours to remove excess whey.
- Preheat oven to 350°F (175°C) and grease a 9x9 inch pan or line it with parchment paper for easy removal.
- In a large bowl, combine the flour, granulated sugar, cinnamon, and salt. Cut the cold cubed butter into the flour mixture using a pastry blender until it looks like coarse crumbs.
- Stir in the white wine vinegar, adding a teaspoon of cold water only if the dough feels too dry to hold together. Press the dough firmly into the bottom of your prepared pan, creating an even layer.
- Bake for 15 minutes until the edges are golden and the center feels set. Let cool completely.
- Whip the chilled mascarpone and powdered sugar until smooth and slightly fluffy.
- Fold in the drained ricotta, vanilla paste, and orange zest gently by hand.
- Stir in the mini chocolate chips, then spread the mixture over the cooled crust.
- Top with crushed pistachios and chill for at least 2 hours until the filling is firm and sliceable.