First, prepare the pastry: mix the dry ingredients (flour, sugar, cocoa, baking soda) in a bowl, then add the butter and egg and knead quickly until you get a homogeneous dough.
Cover with cling film and let it rest in the fridge for about 20 minutes.

Take the pastry back, roll it out into a round sheet, use it to line the greased mold, cover the bottom with parchment paper, add weights (such as dried legumes, for example) and bake for 10 minutes at 180 ° C, in a pre-heated ventilated oven. .
After 10 minutes, remove weights and parchment paper and finish cooking for another 5 minutes or until golden brown, then remove from the oven and let cool completely.

Prepare the cream, working the ricotta well with the chestnut jam: you will need to obtain a smooth cream without lumps.

Also whip the cream, very cold from the fridge.

When the pastry is completely cold, fill it with the ricotta cream, leveling the surface well, then decorate with the whipped cream, creating tufts with a sac-à-poche and let it rest in the fridge for at least 15 minutes.

The Montebianco tart is ready: sprinkle with a little bitter cocoa, add a few pieces of marron glacé and serve.

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