Delicate, orange-pumpkin tart.
• 500 g ricotta cheese
• zest of 1 – 2 oranges
• a few drops of orange extract (optional )
• 2 tablespoons potato flour
• 2/3 cup sugar
• 4 eggs
• 1 1/3 cups (230 g ) roasted pumpkin purée*(roast cubed pumpkin for 1 hr in an oven; then puree it in a blender. Alternatively, use canned one.)
for decoration: eg. grated orange peel , crushed walnuts , whipped cream (36%)
Preheat the oven to C 180 degrees. Put the ricotta cheese into a large bowl, add orange zest and extract if you’re using , add the flour and mix on low speed mixer. Then add sugar and mix again . Add one egg each time mixing just for the ingredients to join. At the end add mashed pumpkin.
Place shortcrust pastry in a baking tray and sprinkle cinnamon over the surface of the tart. Add the cheese-pumpkin mixture and put in the oven. Bake for about 35 – 40 minutes or until the mixture is solid.
Baked tart sprinkle with grated orange peel , cut into portions, decorate with meringue or whipped cream.