In a stand mixer (low/medium speed, kneading hook attached), mix the butter, sugar, and honey.

Beat the egg yolks and salt in a small cup, then add to the mixer bowl. Mix briefly.

Scrape the vanilla bean and add the seeds. Mix again.

Sift the flour twice and add it to the bowl. Mix just until the dough forms and no longer sticks to your hands.

Cover with plastic wrap and refrigerate for 2 hours.

In a large bowl, smooth the ricotta using a wooden spoon.

Mix in the sugar, cinnamon, vanilla extract, salt, chocolate chips, and orange zest.

Preheat the oven to 180°C (350°F).

Roll out the dough and cut out a 10-inch disc. (Tip: Rolling it on parchment paper makes transferring easier.)

Cut out ½- to 1-inch strips from the remaining dough.

Place the dough disc into the mold and prick the bottom with a fork.

Pour in the ricotta mixture and spread evenly. Arrange the dough strips over the filling in a lattice pattern.

Brush the surface with a mixture of beaten egg and milk.

Bake for 40 minutes or until golden.

Let cool, then sprinkle with confectioners’ sugar before serving.