Rub the butter, the farro flour and the sugar with your fingertips just until combined.

Add the salt and the grated zest of an orange. You don’t want large lumps of butter remaining in the dough.

Mix in the beaten egg. Try to work quickly so that it does not become greasy, press the dough together, wrap it in cling film and let sit in the fridge for a few hours or even overnight.

Now prepare the tart filling. Cook the farro in hot boiling water according to the package instructions. When it is cooked al dente, drain it and transfer it into a saucepan with cream, sugar, salt and vanilla seeds.

Cook over medium heat for about 25 minutes, stirring often, or until the farro has absorbed the milk and the cream. You don’t want the farro to be too dry, aim for a risotto texture, creamy and soft. Let it cool down completely.

When the farro is cold, mix in the ricotta, the grated orange zest and the chocolate chips.

When it’s time to finally bake your farro and ricotta tart, heat the oven to 180°C (350°F – gas mark 4).

Remove the short crust pastry from the fridge, divide it in a half, then knead it until softened, then roll it out on a floured surface with a rolling pin in a 5 mm thick sheet. Keep the second half in the fridge until needed.

Line a 24 cm round loose bottom baking pan with the short pastry. Spoon the farro and ricotta filling into the short crust shell, smooth it with a spatula and remove the excess dough.

Use the other half of the dough to decorate the top of the tart.

Bake the farro and ricotta tart for about 45 minutes, until set and golden.

Allow it to cool down for a few hours before slicing and enjoining it.