ADVERTISEMENT
1. Make the Crust:
In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and ice water. Add this to the flour mixture and pulse until the dough just comes together.
Turn the dough out onto a lightly floured surface and gently form it into a disk. Wrap the disk in plastic wrap and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough to a 12-inch circle.
Transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the sides and trim any excess.
Prick the bottom of the crust with a fork. Chill for another 15 minutes.
Preheat oven to 375°F (190°C).
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until lightly golden.
Let the crust cool completely.
2. Make the Filling:In a large bowl, combine the ricotta cheese, granulated sugar, egg, vanilla extract, and cinnamon. Beat until smooth.
Stir in the chocolate chips and dried fruit.
3. Assemble and Bake:
