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1
Pasta Frolla: In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
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2
Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a disk and chill in the refrigerator for about an hour.
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3
Preheat oven to 375u00b0F with a foil-lined large baking sheet on middle rack.
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4
When dough is nicely chilled, remove from the refrigerator. Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
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5
Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan.
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6
Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping.
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7
Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
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8
Roll out the remaining piece of dough to 1/8-inch thickness. Cut out lattice strips to layer on top of the ricotta mixture. Place the lattice strips cut-outs on a rimmed baking sheet in the refrigerator until you are ready to layer them on top of the crostata mixture.
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9
Fold the egg whites, espresso, lemon zest, and vanilla into the ricotta mixture.
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10
Fold in the chocolate chips
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11
Pour the filling gently into the crostata. Flatten it out with a spoon or a spatula. Layer the latice strips in a criss-cross design. Set the crostata in the oven and bake at 325 for about 30 to 35 minutes, until the filling is just set.
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12
Remove from the oven and let cool to room temperature on a rack. Carefully remove the fluted ring from around the crostata and transfer the crostata your serving plate.
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13
Dust with powdered sugar.
