The chestnut and ricotta tart is a traditional Italian dessert, perfect for the autumn season. Ricotta combines with chestnuts to create a creamy and flavorful filling, while the crisp shortcrust pastry and crumbled amaretti biscuits add a pleasant texture. With a delicate and fragrant taste, this tart is ideal for finishing a meal in an indulgent way.
Boil the chestnuts after making a cut in each one
Pass them through a potato ricer and work them together with the ricotta, sugar and cocoa
Then add the egg yolk, rum, the crumbled amaretti and the cream
Line a tart pan with the shortcrust pastry, pour in the filling and make a lattice on top with shortcrust pastry
Bake in an oven preheated to 180°C for 45-50 minutes, let cool and serve
Mixer
Tart pan
Pot
The chestnut and ricotta tart is a very tasty and aromatic autumn dessert. Chestnuts pair with ricotta to create a soft, 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.
Italy
| Energy (kcal) | 213.93 |
| Carbohydrates (g) | 36.88 |
| of which Sugars (g) | 20.25 |
| Fat (g) | 5.36 |
| of which Saturates (g) | 2.48 |
| Protein (g) | 3.79 |
| Fiber (g) | 2.92 |
| Sale (g) | 0.02 |
