• Start by preheating your oven to 350°F (175°C), making sure to position the oven rack in the center.

For the Crust:

• In a food processor, combine flour, sugar, baking powder, and salt. Pulse until these dry ingredients are well mixed.
• Introduce the eggs and cubes of cold butter to the processor. Pulse until the mixture comes together as a cohesive dough.

For the Filling:

• In a separate bowl, whisk the drained ricotta, powdered sugar, and cinnamon until you achieve a smooth, creamy texture. Gently fold in the mini chocolate chips.
• Grease a 9-inch tart or pie pan lightly. Press over half of the dough evenly along the bottom and up the sides of the pan using your hands.
• Spread the ricotta mixture uniformly on top of the crust. Crumble any remaining dough over the filling to fully cover it; for an elegant touch, consider rolling out the dough for a lattice topping.
• Bake in the preheated oven for about 40 minutes or until the crust reaches a golden brown shade and the filling appears set. Allow to cool on a wire rack.
• Dust the top with powdered sugar just before serving for an attractive finish. Relish every mouthful of this beloved Italian dessert!