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Chestnut and ricotta tart is a traditional Italian dessert, perfect for the autumn season. Ricotta combines with chestnuts to create a creamy and tasty filling, while the crisp shortcrust pastry and crumbled amaretti biscuits add a pleasant texture. With a delicate, fragrant flavor, this tart is ideal for ending a meal on a sweet note.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Boil the chestnuts after scoring them
Step 2 of 5: Pass them through a potato masher and work them with the ricotta, sugar and cocoa
Step 3 of 5: Then add the egg yolk with the rum, amaretti biscuits and cream
Step 4 of 5: Line a baking tray with shortcrust pastry and put the mixture in it, then make a shortcrust pastry lattice on top
Step 5 of 5: Bake in an oven already heated to 180 degrees for 45-50 minutes, let cool and serve
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving100 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 860 kJ206 kcal | 861 kJ206 kcal |
| Fat | 4.65 g | 4.66 g |
| of which saturated fatty acids | 2.45 g | 2.45 g |
| Carbohydrates | 36.61 g | 36.66 g |
| of which sugars | 19.22 g | 19.24 g |
| Fibre | 3 g | 3 g |
| Protein | 3.44 g | 3.44 g |
| Salt | 0.02 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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