Chestnut and chocolate tart

Chestnut season! I found this recipe on Giallo Zafferano and made changes for a slightly softer filling. Very good.PASTRY INGREDIENTS FOR A 22 CM TIN
380 g Italian 00 flour
150 g caster or brown sugar
90 g butter
2 eggs (110 g)
A pinch salt
FILLING
400 degrees boiled chestnut flesh
135 g dark chocolate
40 g sugar
200 g milk
100 g ricotta
TOPPING
Icing sugar
I mix sugar and cold butter in a processor, or by hand.I mix briefly, then add eggs and a pinch of salt.I add flour.I mix quickly.I remove, shape into a ball without overworking, flatten into a block, wrap in cling film and refrigerate at least half an hour. I roughly chop chestnuts in the processor.I weigh the other ingredients.I chop chocolate with a knife.I bring milk, sugar and chestnuts to the boil in a small saucepan, then remove from heat. I add chocolate.I stir until chocolate melts, then add ricotta. I refrigerate the filling for 10 minutes to cool.I roll slightly more than half the chilled pastry into a round on a lightly floured surface.I line a buttered and floured 22 cm tin, leaving sides, and prick with a fork. I add and level filling.I roll remaining pastry into a smaller disc and cover the tart.I seal edges with a fork.I bake at 180°C for 40 minutes, remove and cool. I dust with icing sugar.