18^th Century: Chestnut Tart

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