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.
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Boil the chestnuts after scoring them
Pass them through a potato masher and work them with the ricotta, sugar and cocoa
Then add the egg yolk with the rum, amaretti biscuits and cream
Line a baking tray with shortcrust pastry and put the mixture in it, then make a shortcrust pastry lattice on top
Bake in an oven already heated to 180 degrees for 45-50 minutes, let cool and serve
Blender
Tart pan
Pot
Chestnut and ricotta tart is a very tasty and fragrant autumn dessert. Chestnuts pair with ricotta to create a soft and creamy filling, while the crisp shortcrust pastry and crumbled amaretti biscuits add a pleasant texture. A pinch of cocoa and a touch of rum complete the flavor of this delicious tart.
Italia
| Energy (kcal) | 205.87 |
| Carbohydrates (g) | 36.67 |
| of which Sugars (g) | 19.24 |
| Fat (g) | 4.66 |
| of which Saturates (g) | 2.45 |
| Protein (g) | 3.44 |
| Fiber (g) | 3 |
| Sale (g) | 0.02 |
