Heat the oven to 300°F with a rack in the middle position. Mist a 9-inch tart pan with removable bottom with cooking spray and set on a baking sheet.

In a food processor, combine both flours, the sugar and salt; process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 times. Add the yolk and vanilla, then process until the mixture is evenly moistened and cohesive, 20 to 30 seconds; the mixture may not form a single mass.

Crumble the dough into the tart pan, evenly covering the surface. Using a dry measuring cup, press the dough into an even layer over the bottom and up the sides of the pan. Use a fork to prick all over the bottom and sides, then freeze until firm, at least 15 minutes or up to 1 hour.

Bake on the baking sheet until deep golden brown, 1 to 1¼ hours. Let cool on the baking sheet on a wire rack for 15 minutes. Increase the oven to 350°F.

Meanwhile, prepare the filling. In the empty food processor, combine the sugar, orange zest, salt and cinnamon; process until the sugar is moistened and fragrant, about 15 seconds.

Add the ricotta and process until smooth, about 30 seconds, scraping the bowl as needed. Add the egg, egg yolk, orange juice and vanilla, then process until combined, another 10 to 15 seconds. Set aside.

Pour the filling into the cooled, but still warm crust, then sprinkle evenly with the chocolate. Carefully slide the baking sheet into the oven and bake until the filling is slightly puffed at the edges but the center still jiggles lightly, 25 to 35 minutes. Let cool completely on a rack, about 2 hours.

Remove the outer ring from the tart pan. Serve at room temperature or chilled. If chilling, keep outer ring in place and chill 1 hour, or until the chocolate is set before loosely covering with plastic wrap. Tart can be refrigerated up to 2 days ahead.