Chestnut tart with ricotta cheese and pumpkin jam

• 120 minutes to prepare • 35 minutes to cook • Serves 12

Autumn in a tart

Today I’m sharing a tart with a chestnut flour crust that pairs perfectly with the ricotta cheese and pumpkin jam filling.

I needed a birthday cake and decided to try something a little different for dessert.
While I didn’t want to serve one of my usual chocolate-loaded cake (did you notice everybody is on diet in Spring time?), I knew I still wanted the ricotta flavour for dessert. So, instead, I decided to a add a chestnut crust... and pumpkin jam!
This pumpkin tart recipe is so delicious and very easy to make.

Sometimes you still need some autumn in your tart...and to temporarily forget the diet!

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):

For the pastry

200 g flour 00
40 g chestnut flour
100 g sugar
100 g butter
1 egg
1/2 sachet vanilla baking powder
salt


For the stuffing

500 g pumpkin
500 g cow milk ricotta cheese
250 g sugar

1. Start preparing the pumpkin jam: cut the pumpkin into cubes and place it in a pot. Add 150 g of sugar, 50 ml of water and make it boil over low heat for 20 minutes. When the pumpkin is soft, blend it with an immersion blender until you obtain a smooth consistence. Keep aside and let it cool down
2. Meanwhile, prepare the pastry: cut the butter into cubes and place it in a bowl. Add sugar, a pinch of salt and knead it quickly
3. Stir in the egg, then mix again. Finally add flour, and vanilla baking powder, all sifted. Knead it again
4. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for 1 hour
5. Drain ricotta cheese in a colander and store it in the refrigerator
6. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
7. When ricotta cheese is dry, sift it and mix it in a bowl with 100 g of sugar
8. Grease and dust the baking pan with flour, then cover bottom and sides with half of the pastry cut into a flattened disc-shape, about 5 mm thick. Place the baking pan in the fridge for 30 minutes
9. Line the pastry with parchment paper and fill it with dried peas. Bake at 180°C for 10 minutes, until you achieve a browned crust
10. Remove the dried peas and pour the pumpkin jam (about 1 cm thick) into the pastry pan. Level well
11. Pour the ricotta cream into the pan, and level it well
12. Finally, pour the remaining pumpkin jam on top of ricotta cheese and level well
13. Bake at 180°C for 20 minutes. Then, let it cool down... and enjoy this marvelous cake!

Nutrition Facts are detailed in the table below. Data is provided per serving.