Chestnut Tart.

Chestnut Tart

You can cook Chestnut Tart using 15 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Chestnut Tart

  1. It’s of Tart dough.
  2. Prepare 50 grams of Butter.
  3. You need 30 grams of Granulated sugar.
  4. Prepare 1/2 of Egg.
  5. You need 100 grams of Cake flour.
  6. It’s of Cream filling.
  7. You need 40 grams of Butter.
  8. You need 20 grams of Granulated sugar.
  9. Prepare 100 grams of Chestnut cream.
  10. It’s 1 of Egg.
  11. It’s 80 grams of Almond flour.
  12. You need 1 tbsp of Rum.
  13. You need of Others.
  14. You need 8 of Candied chestnuts.
  15. You need 1 of Apricot jam.

Chestnut Tart step by step

  1. Tart dough: Bring the butter and egg to room temperature. Sift the flour. Lightly grease the pan with butter and dust with flour. Chill the pan in the refrigerator..
  2. Cream the butter. Add the sugar in 2-3 batches and mix until the mixture becomes white..
  3. Add the beaten egg a little at a time, mixing well with each addition..
  4. Add the sifted flour and fold gently with a rubber spatula..
  5. Form the dough into a single lump, wrap with plastic wrap, and let chill in the refrigerator for about 30 minutes..
  6. Cream filling: Bring the egg and butter to room temperature..
  7. Cream the butter, then add the sugar in two batches, mixing well after each addition. Add the chestnut cream and mix..
  8. Add the beaten egg in a little at a time, mixing well with each addition. Add the rum..
  9. Sift the almond flour into the mix and fold gently with a rubber spatula..
  10. Assemble: Cut four of the candied chestnuts in half. Mince the remaining chestnuts..
  11. Roll the tart crust dough out to a circle larger than the tart pan, then line the pan with the dough. Poke holes all over the surface..
  12. Pour about half of the cream into the tart and sprinkle the surface with the chopped chestnuts..
  13. Add the remaining cream, smooth out the surface, and place the halved chestnuts on top. Bake in an oven at 170°C for 30-35 minutes..
  14. Final Touches: Put the jam in a pot with a little water. Heat on low until smooth..
  15. When the tart has cooled, remove from the pan and coat the surface with the thinned jam..
  16. Cut and enjoy. If you cut it into 8 slices, each slice will have its own chestnut on top..

By Sandra