Crostata ricotta with Nutella and choc chips

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Recipe's preparation

Ricotta

1) Pour 2litres of milk into bowl and heat to 100 degrees at speed 2. Approx 15mins.
2) When it reaches 100 degrees, turn the temperature back down to '0' while letting the speed continue.
3) Remove MC and increase speed to 4, to cause a whirlpool effect.
4) Pour in 1/2 cup of vinegar through lid and then stop the speed.
5) Allow to sit for 2 minutes and then pour into a nut bag that is resting inside the simmering basekt to drain (see tips)
6) Leave to drain and cool for 20mins
7) Repeat so that you have 500grms (a bit over is okay, still use it all)

Base

1) Add all ingredients and select the 'dough' icon
2) Knead the ingredients for 2 minutes then tip out onto Thermomat or bench
3) Roll into a ball and then wrap tightly in cling wrap
4) Refridgerate while preparing filling

Filling

1) Put chocolate chips into freezer while preparing rest of filling, at least 10mins. (see tips)
2) Place remaining ingredients into bowl and mix at speed 4 until a creamy consistency
3) Add chocolate chips and mix at speed 2, until just mixed through
4) Place whole bowl into fridge while constructing base

Construction

1) Using a 24cm cake tin, or smaller if you want shorter sides, roll out base and press into well greased tin.
2) Prick the base with a fork.
3) Spoon filling into tin speading out evenly.
4) Cook in oven at 180 degrees for 40 minutes.
5) Allow to cool completely.
6) Smooth over an even layer of Nutella and sprinkle with chocolate chips.