TART WITH CHEESE AND PUMPKIN FRANGIPANE

Maybe it's the most delicious recipe for pumpkin tart I've ever tried

Difficulty: Low

Servings: 10

Category: Dessert

Prep. Time: 50 min.

Cooking time: 50 min.

Ingredients

Preparation

FOR THE PASTRY
Sift the flour and pour it on a work surface, add the lemon zest and salt; stir in the butter without a real dough.
Add the sugar, egg yolks and marsala wine, work together all the ingredients for a few minutes so that the mixture becomes smooth, but not elastic. Form a ball, wrap in plastic wrap and let rest in the refrigerator for an hour.
Slice the squash and cook in the oven at 180 degrees for about 10 minutes. Remove the pumpkin from the oven (leave the oven on and raising the temperature to 200 °) and let cool. Melt chocolate in a double boiler and let cool stirring occasionally. put in the robot (or blender) ricotta cheese, pumpkin, sugar, butter, jam and chocolate; operate the robot, and then mix well for 5 minutes.
Take the pastry and roll it out place it in a pan of 26 cm in diameter, remove the excess dough, prick the bottom with the tines of a fork, sprinkle with pistachios powder, pour the mixture of ricotta cheese and pumpkin. Bake the tart, lower the temperature to 180 ° and cook in the lower part of the oven for 35-40 minutes.
Meanwhile, prepare the compound frangipane. mounted the butter and sugar, add the eggs one at a time, add the almonds and the flour and work to make the mixture homogeneous. Remove the tart from the oven and raise the temperature to 20 °. Cover the tart with frangipane and continue cooking in the middle of the oven for another 15 minutes. Remove from the oven and let the cake cool.