Chestnut Cream Tart
Category: Desserts
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300g |
| Butter | 150g |
| Powdered sugar | 130g |
| Egg yolks | 2 |
| Chestnuts | 800g |
| Water | 260g |
| Sugar | 240g |
| Vanilla pod | 1 |
| Lemon zest | ½ |
| Egg | 1 |
| Butter (for greasing) | as needed |
| All-purpose flour (for dusting) | as needed |
Instructions:
Step 1: Prepare the Chestnut Cream
- Start by washing the chestnuts thoroughly under cold running water.
- Transfer them to a large pot filled with water. Once the water begins to boil, allow the chestnuts to cook for 15 minutes.
- After 15 minutes, drain the chestnuts and allow them to cool slightly. Use a sharp knife to peel the outer shell of the chestnuts.
- Once peeled, pass the chestnuts through a food mill (or use a potato masher) until you get a sandy-textured mixture.
- In another pot, combine the vanilla pod (split open), its seeds, sugar, and water. Heat over medium flame, stirring constantly, until the sugar dissolves, about 10 minutes.
- Remove the vanilla pod using tongs, and then add the chestnut puree into the pot. Stir well.
- Add the zest of half a lemon and continue to cook the mixture for about 1 hour, stirring occasionally with a wooden spoon to prevent sticking. After an hour, the chestnut cream should be thick and smooth.
Step 2: Prepare the Shortcrust Pastry
- While the chestnut cream is cooking, prepare the shortcrust pastry. In a food processor, combine the all-purpose flour and cold butter cut into small cubes.
- Pulse until the mixture resembles breadcrumbs.
- Transfer the mixture to a clean work surface, create a well in the center, and add the powdered sugar.
- Crack the eggs into the center, setting aside the egg whites, and add the egg yolks. Mix everything together until you form a dough. Work the dough with your hands until smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 3: Assemble the Tart
- Once the chestnut cream has cooled down to a manageable temperature and the pastry dough has chilled, remove the dough from the fridge.
- Roll out the dough on a floured surface using a rolling pin until it’s large enough to fit a 28cm tart pan.
- Butter and flour the tart pan to prevent sticking, then carefully place the rolled-out pastry into the pan.
- To make this step easier, you can roll the dough onto the rolling pin and then unroll it over the tart pan.
- Gently press the edges of the pastry into the pan, trimming any excess dough.
- Pour the chestnut cream into the prepared pastry shell and smooth the surface with the back of a spoon.
- Roll out any leftover pastry and cut it into strips using a pastry cutter. Arrange the strips over the chestnut cream in a lattice pattern.
- Beat the remaining egg and brush it over the top of the lattice and edges of the pastry. This will give the tart a golden and shiny finish.
Step 4: Bake the Tart
- Preheat the oven to 180°C (350°F) if using a conventional oven, or 160°C (320°F) for a fan-forced oven.
- Place the tart in the oven and bake for 45 minutes if using a conventional oven, or 35-40 minutes in a fan-forced oven.
- Once the tart is golden brown and the pastry is cooked through, remove it from the oven.
- Let the tart cool down completely before serving to allow the chestnut cream to set.
Serving Suggestion:
Slice and serve your chestnut cream tart as a delightful dessert, perfect for any occasion. Enjoy the creamy, nutty filling paired with the crisp, buttery pastry – a dessert that captures the essence of cozy autumn flavors.
Tips:
- Chestnut prep: If you want to save time, you can use pre-cooked chestnuts available at grocery stores, but be sure they are pure chestnuts without any added sweeteners.
- Storage: Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Enjoy creating this delicious chestnut cream tart – a perfect treat for your family or a sweet ending to a dinner party!
