Method

Start by preparing the shortcrust pastry. In a bowl, mix the flour with the caster sugar and the butter, previously softened at room temperature; when the mixture has obtained a sandy consistency, add the egg yolks and knead it again until you obtain a homogeneous and non-sticky dough; at this point, wrap everything in plastic wrap and let it rest in the fridge for half an hour. After this time, take the shortcrust pastry out of the fridge, roll it out with a rolling pin and place it on a cake tin. the dough around the edges and remove any excess with a pastry wheel. oven preheated to 180°C for 20/25 minutes. Allow to cool and remove from the cake tin. Then cut the dark chocolate into slivers, keep half aside for the final decoration, and melt the other half in a bain-marie. Dip the previously washed and dried strawberries in the melted chocolate and place them on a sheet of greaseproof paper to dry. In a bowl, mix the ricotta with the icing sugar and pour this mixture on the shortcrust pastry base and then level everything with the help of a spatula. Finally decorate with strawberries and dark chocolate chips.