While the dough is chilling make the filling, in a medium – large bowl beat until smooth the ricotta, vanilla, egg, sugar and cream, fold in the chocolate chips if using.
Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) pie plate or springform tart pan.
Remove the dough from fridge and knead the dough a couple of times to soften it up, divide the dough into 2 parts, place one part on a floured flat surface. Roll out to 1/8″ thickness round circle. Be sure to flour the rolling pin also.
Transfer the dough circle to the prepared pie plate, if the dough fall apart or breaks, don't worry just patch it up with your fingers (lightly floured or wet), trim the dish of any extra dough. Prick the dough with the tongs of a fork,
Spread the cherry jam evenly on the top of the dough. Spread the Ricotta cream mixture evenly over the jam.
Roll out the 2nd part and cut to make 10 strips to create a lattice finish. Place 5 of the strips across the pie and the other 5 over in a criss cross form (see photos).
Brush the top of the crostata lightly with milk and bake for approximately 35-45 minutes or until golden. If the top is browning too much, then cover with foil and continue baking. Let cool before serving. Enjoy!
If you find the ricotta a little watery then place in a sieve and let sit 30 minutes.For room temperature remove the ingredients from the fridge 1-2 hours before using (depends on how warm your home is).