In a bowl, lightly whisk together the whole egg, egg yolk, sugar, extra virgin olive oil, a pinch of salt, and the grated lemon zest until harmonious.

Sift in the flour with the baking powder and bring the mixture together gently. Knead just until smooth—avoid overworking.

Shape into a compact block, wrap in cling film, and refrigerate for at least 3 hours.

Chill a mixing bowl and whisk. Pour the cold fresh cream into the bowl and whip until stiff peaks form.

Fold in the mascarpone and powdered sugar until smooth. If too thick, add a few tablespoons of milk.

Gently fold in the chocolate drops.

Preheat the oven to 180°C (350°F). Butter and flour your scallop shell molds.

Roll out the chilled pastry and cut shapes using the scallop shells.

Dust the cut shells lightly with cocoa powder and bake for about 20-25 minutes.

Let the shells cool fully in their molds.

Transfer the mascarpone cream to a piping bag and pipe into each cooled shell.

Overlap a second shell on top or present them as open tarts.

Dust with powdered sugar just before serving.