For the pastry: 240 gr 00 flour, 100g butter, 100g sugar, 1 teaspoon baking cakes x, 1 + a whole egg yolk, the grated rind of half a lemon. Put the flour a bowl and then add the butter into small pieces with your finger tips trying to mix the two ingredients (with the gesture that is used to indicate the money !!!!!) when the flour is soaked in butter, add the other ingredients and mix quickly, forming a ball and covered in refrigerator. For the filling: 500 gr of ricotta, 150 g sugar, 3 egg yolks, 100 grams of dark chocolate 70% (what I use Lindt), 40 grams of toasted pine nuts or toasted almonds, 3 egg whites. Leave the cheese out of the fridge for half an hour to drain off his serum, in the meantime beat the egg whites until stiff and yolks with sugar until they become frothy and white. Mix the ricotta with the egg yolks and add the whites with a movement from bottom to top x does not remove them. Coarsely chop the chocolate (if you add too chop toasted almonds) and add to mixture, add the toasted pine nuts and raffreddati.Preriscaldare the oven to 160 degrees and grease a 24 cm tart mold, spread with a rolling pin and always helping the pastry with a rolling pin position on the mold to adhere well to the edges and fill with the mixture of ricotta, Bake for 40 minutes (until it forms a nice crust), turn out to cool and sprinkle with powdered sugar. 
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