The pumpkin and ricotta tart is one of those desserts that I prepare with a smile, especially in the fall when pumpkin takes center stage in the kitchen. I must admit: I really like pumpkin, both in savory recipes and in desserts, and this tart is one of my favorites. It’s creamy, fragrant, and has a delicate taste that wins you over at the first bite.
In this recipe, I explain step by step how to make a light pumpkin and ricotta tart, perfect for those looking for a healthy yet delicious dessert. For the base, I use a homemade shortcrust pastry with eggs, flour, butter, lemon zest, and sugar (I prefer erythritol, a natural zero-calorie sweetener). While the pastry rests in the fridge, I cook the pumpkin until it becomes soft, then blend it to obtain a velvety cream.
Once cooled, the pumpkin is mixed with ricotta, egg, erythritol, lemon zest, and the essential chocolate chips, which add that extra touch. The result is a tart with a creamy and aromatic filling, enclosed in a crisp and fragrant shell.
If you’re looking for a fall recipe with pumpkin, easy to make and suitable even for those who want to limit sugar, this tart is ideal. Preparing it is a pleasure, enjoying it even more!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter, and Spring
Ingredients
- 2 1/2 cups flour
- 7 tbsps butter
- 2 eggs
- 1/3 cup sugar or erythritol
- lemon zest
- 2 1/2 cups cooked pumpkin
- 1 3/4 cups ricotta
- 1/3 cup sugar or erythritol
- 1 egg
- 1/4 cup chocolate chips
- 1/4 cup dark chocolate
Tools
- 1 Cake Pan springform pan
- 1 Baking Dish baking dishes
- 1 Oven oven
Steps
Prepare the pastry: in a bowl, combine sugar or erythritol, lemon zest, and butter in pieces. Work quickly until you get a sandy mixture, add the eggs, flour, and knead until you form a dough.
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Cook the pumpkin: cut it into cubes and steam or bake until soft. Blend until smooth and let it cool.
Prepare the filling: in a bowl, mix the pumpkin with the ricotta, sugar or erythritol, egg, and lemon zest. Add the chocolate chips and mix well.
Separately, melt the dark chocolate in a double boiler.
Assemble the tart: roll out the pastry and line a tart pan and with the remaining pastry make strips.
Spread the melted dark chocolate at the base of the pastry.
Pour the ricotta and pumpkin filling and level it. Decorate with pastry strips and bake in a static oven at 356°F for about 45 minutes, until the surface is golden.
✨Yummy Variations
With cinnamon or ginger: add half a teaspoon of ground cinnamon or a pinch of ginger to the filling to enhance the pumpkin flavor. I love cinnamon, especially in fall desserts!
With crumbled amaretti: for a stronger flavor, you can add some crumbled amaretti on top of the filling before baking.
Lactose-free: use lactose-free ricotta and vegetable butter for a version suitable for those with intolerances.
