Add the flour, sugar, eggs, butter and salt into the bowl of a stand mixer, mix until a dough is formed.

Remove the dough, shape roughly into a disc before wrapping in cling film, then refrigerate for 1 hour.

Use a pastry brush to generously grease the drawer with melted butter, then dust lightly with a little flour.

Roll out 3/4 of the pastry to a thickness of 3-4 mm and line the bottom and sides of the drawer.

Roll out the remaining shortcrust pastry and use a serrated pastry wheel to cut 1 cm wide strips of pastry for the lattice decoration, set these aside.

In a medium mixing bowl, beat the ricotta, eggs, sugar and grated lemon zest until you get a smooth and homogeneous mixture; finally add the chocolate chips.

Pour the mixture into the drawer lined with the pastry and fold the edges slightly inwards.

Create the lattice decoration, use a little egg wash to attach the pastry lattice strips to the edges of the pastry lining the drawer.

Select the OVEN function, CAKE, 160°C, set 60 minutes and press the START button.

Tip:Brush the lattice top with a little egg wash during cooking.

Let it cool completely before removing it from the drawer.