- Baker: Rosi Ranieri
- IG: @rosistarts
- Makes: 8/12
- Prep time: 30 minutes
- Prove time: 30 minutes
- Bake time: 30/40 minutes
- Total time: 1.5 hours
- Flour(s) used: Self-raising
Pumpkin & Amaretti Tart with Ricotta Method
Prepare the shortcrust pastry:
- In a food processor, mix the flour, cocoa powder, and cold chopped butter until the mixture becomes sandy. Then add the remaining ingredients (sugar, eggs, and vanilla) and pulse until the mixture comes together, being careful not to overwork it.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for about at least 30 minutes before using.
- You can make it the night before and keep it in the fridge wrapped in plastic wrap. If you have leftover dough, you can make cookies with it!
- Once chilled, roll out the dough and line a buttered tart pan (about 24 cm in diameter). Prick the base with a fork.
Prepare the filling:
- Cut the pumpkin into slices and place them on a baking tray lined with parchment paper. Roast in the oven at 220°C (430°F) for about 20 minutes, or until soft. Let it cool, then remove the skin.
- Blend the pumpkin and place it in a bowl. Add sugar, egg, ricotta, cinnamon, nutmeg (just a pinch), cornstarch, crushed amaretti cookies, and mix everything together.
Assemble the tart:
- Pour the filling into the prepared shortcrust pastry base.
- Use any leftover pastry to decorate the top as you like—classic lattice strips, or (like I did for Halloween) little spiders, spiderwebs, or pumpkins using any cookie cutters you have.
- Bake at 170°C (340°F) in a fan oven for about 40 minutes. If it needs more time (depends on your oven), just bake it a little longer. If the top browns too quickly, cover it loosely with parchment paper.
Let it cool:
- Allow your pumpkin and amaretti tart with ricotta to cool completely before removing it from the pan.
