Kale and Kumquat Tarts with a Pancetta Streusel in a Toasted Pumpkin Seed Crust

Name: Kale and Kumquat Tarts with a Pancetta Streusel in a Toasted Pumpkin Seed Crust
Ingredients: Pumpkin Seed Crust; 1 1/2 ounces pumpkin seeds toasted in olive oil, salt, Hungarian paprika, and cayenne powder; 6 1/2 ounces all-purpose flour; 5 ounces cold butter, cut into 1/4 slices; 1 ounce Pecorino cheese, grated; 1/4 teaspoon kosher salt; 1 large egg yolk; 3 tablespoons ice cold water; Kale and Kumquat Filling with Pancetta Streusel; 1 bunch dinosaur kale, central tough stem removed; 3/4 cup thinly sliced kumquats, seeds removed; 2 ounces pancetta, chopped; 1/2 yellow onion, finely diced; 1 large shallot, minced; 1/4 teaspoon Hungarian paprika; 1/8 teaspoon ground cayenne pepper; 1/2 cup ricotta cheese, well drained; 2 ounces Pecorino cheese; 3 large eggs; 3 tablespoons coarse toasted breadcrumbs, preferably homemade; 1 tablespoon Parmesan cheese, grated; 1 tablespoon toasted spicy pumpkin seeds (see above recipe in the crust recipe); lemon zest from 1 lemon