Ricotta and chocolate shortcrust pastry tarts

Ingredients 

For the shortcrust pastry

• 250 gfarina 00
• 100 g burro
• 100 g sugar
• 1uovo
• 1 teaspoon baking powder for desserts

For the ricotta and chocolate cream of the cakes

• 400 g ricotta (sheep or cow’s milk)
• 70 g Nutella®
• 4 spoons of sugar