Chestnut and ricotta tart
Instructions
Boil the chestnuts after they've been recorded.
Put them in the crushed potatoes and flattening them with the ricotta, sugar and cocoa.
Then add the egg yolk with the rum, Amaretto and cream.
Lined with a baking sheet of pastry and put the mixture and make a grid of pastry.
Put the oven at 180 degrees for 45-50 minutes, let cool and serve.
Ingredients and dosing for 8 persons
- 500 g of chestnuts
- 125 g of ricotta
- Short pastry
- 2 amaretti biscuits
- 1 tablespoon of cocoa
- 4 tablespoons of cream
- 2 tablespoons of rum
- 90 g of sugar
- 1 egg yolk