Step 1

Mix the soft butter, egg and grated orange peel together. Roll out the shortcrust pastry very thin to cover an 8-inch cake pan with fluted edges and fill it with the ricotta mixture.

Step 2

Bake the cake at 350°F for about 20 minutes, then remove it from the oven, let it cool completely, then cover it with a layer of tempered chocolate and let it harden.

Step 3

Garnish with fruit browned in butter, then serve immediately.