18th Century: Chestnut Tart

Preparation info
  • Makes a

    22–24 cm

    • Difficulty


Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

Chestnut pudding or ‘chestnut tarts’ appear often in eighteenth century cookery books. Usually they are made by making a purée of cooked chestnuts, flavoured with orange flower water or rosewater. Eggs are added, and cream too, making it into a batter, which is then usually poured into puff pastry.

In the eighteenth century book The Ladies Companion (1743), I found a recipe that is very different from other chestnut puddings. It uses whole roa