Step by step

Remove the base from the oven and fill with the stuffing of ricotta cheese, then bake at 180° C making it cook for 20min. Wait for it to cool before serving.

If you like, you can add some pine nuts and a little orange essence to the filling. Moreover, if you make it in advance, store it in the fridge: it will last longer and will still be excellent.
Probably all sweet shortcrust tarts, and specifically the ricotta tart along with its close Neapolitan cousins, is native to the area of the Gulf of Naples. There are even some legends that link the origin of these desserts to the myth of the mermaid Partenope.