Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chestnut tart. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chestnut Tart is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Chestnut Tart is something which I have loved my entire life.

This tart is typically an autumn treat. But it can be made year-round if you manage to find vacuum-packed boiled chestnuts! If you're one of those people who thinks that chestnuts could be the main ingredient of any dish, in any season, at any time of day, then you are, for all intents and purposes, a chestnut addict. Literally meaning white mountain in French, this dessert is appropriately named.

To begin with this particular recipe, we have to prepare a few components. You can cook chestnut tart using 15 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Chestnut Tart:

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

Take chestnut cream-piped tarts from refrigerator, holding them by the sides of the tart shell, turn upside down and dip into the chocolate glaze up to the top edge of the shell. Roll out your dough and line a rectangular tart pan. Poke the bottom of the dough all over with a fork, then spread with the chestnut puree. Sprinkle with ground nuts, the arrange the pears in a pleasing pattern.

Steps to make Chestnut Tart:

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.

Poke the bottom of the dough all over with a fork, then spread with the chestnut puree. Sprinkle with ground nuts, the arrange the pears in a pleasing pattern. Put a honey-roasted chestnut piece in the bottom of each tart shell. Fill each shell with chestnut puree, smooth tops and bake until filling is set and crust is a light golden. Whip the reserved and chilled cream with a hand-held mixture until soft.

So that’s going to wrap this up with this special food chestnut tart recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!