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1
Roll out the larger disk of dough 18 inch thick on a floured surface, fit it into a 9-inch tart pan with a removable fluted rim, and crimp the edge.
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2
Chill the shell for 30 minutes.
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3
In a small bowl combine the raisins and the grappa and let the raisins macerate for 30 minutes.
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4
In a bowl whisk together the eggs, the ricotta, the granulated sugar, the vanilla, and the zest, stir in the chocolate and the raisin mixture, and pour the filling into the shell.
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5
Roll out the remaining disk of dough 18 inch thick on a floured surface, cut it into 1/2-inch-wide strips with a fluted pastry wheel, and arrange some of the strips, about 1 inch apart, over the filling.
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6
(If desired, arrange the remaining strips, about 1 inch apart, perpendicular to the others, forming a lattice, but do not weave the strips.)
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7
Trim all the strips, press them against the inside of the shell, and brush them with the egg wash. Bake the tart in the middle of a preheated 350F (180C) oven for 50 minutes, or until the pastry is golden and a knife inserted in the center of the filling comes out clean, and let it cool in the pan on a rack for 10 minutes.
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8
Remove the rim, let the tart cool completely on the rack, and dust it with the confectioners' sugar.
