Ingredients for 8 people

For short pastry
flour 500gr
sugar 250gr
butter 250gr
1 pinch of salt
lemin zest
2 eggs
1 yolk

For the stuffing
ricotta cheese 400gr
sugar 250gr
4 eggs
boiled corn 250gr
boiled chestnuts 250gr
candy fruit 50gr
pine kernels 70gr
chestnut lucanian honey as required


For short pastry: knead butter with sugar, lemon zest, a pinch of salt and eggs. Finally, add flour and mix everything quite quickly. Let it stand in the fridge for 30 minutes. In a bowl, mix ricotta, sugar, eggs, boiled corn, candy fruit and chestnut crumbs.
Roll the dough with a rolling pin and place the disk in a tart, where you have previously spread butter and flour. With the rolling pin remove the exceeding part, make some holes with a fork and pour the ricotta mixture on it. Make a grid with threads of short pastry and sprinkle pine kernels on top. Bake it at 180° for 35/40 minutes. When ready, let it cool and sprinkle some icing sugar on it. Serve it with hot chestnut honey.