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 consists of a simple pastry to which I added cornmeal to make it crunchier and drier, and a filling of pumpkin and amaretti 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
- 2/3 cup cornmeal
- 3/4 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
- 2.2 lbs butternut squash (with skin)
- 1/2 cup amaretti cookies
- 1/4 cup dark chocolate chips
- 1 tsp ground cinnamon
- 1 tsp orange liqueur (optional)
- to taste powdered sugar
Tools
- 1 Baking sheet
- 2 Bowls
- 1 Tart pan
Steps
Cut the pumpkin into slices.
Place the slices on a baking tray lined with parchment paper.
Bake at 300°F for 30-40 minutes, until soft.
Let cool.
Remove the skin.
Pass the pumpkin through a food mill, or mash it with a fork.
Add the spices, coarsely crumbled amaretti cookies, and chocolate chips to the pumpkin cream. Mix well and set aside.In a bowl, break the eggs and beat with sugar and salt. Add the oil and mix well until smooth.
Add the flour with baking powder and cinnamon. Knead and form a dough.
Remove one-third of the pastry and set aside.
Roll it out inside a 9-inch tart pan.
Fill with the pumpkin cream.
Crumb the pastry set aside into a bowl and add crumbled amaretti cookies.
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 dust with powdered sugar.
Tips
It keeps at room temperature for 4 days.
It keeps at room temperature for 4 days.
It keeps at room temperature for 4 days.
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