The pumpkin and amaretti tart is a typically autumnal dessert, with such a delicate flavor that I was very surprised. It is prepared like a tart as it is a simple shortcrust pastry to which I added cornmeal to make it crunchier and drier, and a pumpkin and amaretti filling flavored with orange and cinnamon, to which I also added dark chocolate chips.

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Difficulty: Easy
Cost: Medium
Preparation time: 1 Hour
Portions: 10-12
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

5/8 cup cornmeal
5/8 cup all-purpose flour
2 eggs
1/3 cup sugar
1/3 cup sunflower oil (or rice oil)
1 pinch ground cinnamon
1 pinch salt
1 pinch baking powder for sweets
2.2 lbs butternut squash (with peel)
1.75 oz amaretti
1.75 oz dark chocolate chips
1 tsp ground cinnamon
1 tsp orange liqueur (optional)
1.75 oz amaretti
as needed powdered sugar

Tools

1 Baking sheet
2 Bowls
1 Tart pan

Steps

Slice the pumpkin.
Place the slices on a baking sheet lined with parchment paper.
Bake at 300°F for 30-40 minutes, until soft.
Let cool.
Remove the peel.
Pass the pumpkin through a food mill or mash it with a fork.
Add the aromas, coarsely crumbled amaretti, and chocolate chips to the pumpkin puree. Mix well and set aside.
In a bowl, crack the eggs and beat with the sugar and salt. Add the oil and mix well until you get a smooth cream.
Add the flour with the baking powder and cinnamon. Knead and form a dough ball.
Remove one-third of the shortcrust pastry and set aside.
Roll it out inside the 9-inch tart pan.
Fill with the pumpkin cream.
Crumb the reserved shortcrust pastry into a bowl and add the crumbled amaretti.
Mix well and cover the pumpkin filling.
Bake for 50 minutes at 300°F in a preheated oven.
Remove from oven and let cool.
Unmold and sprinkle with powdered sugar.