Chestnut Tart

Tarte aux châtaignes

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

After various tests with purée de marrons in a tin (dull and dry), crème de marrons either in a tin or in tubes (light and sweet), fresh chestnuts (very fiddly) and vacuum-packed chestnuts, I much prefer the fine, sweet crème de marrons for making desserts.


  • shortcrust pastry
  • 200 g crème de marrons (from a tin or 3 tubes)
  • 200 g crème fraîche
  • 2 eggs plus 1 yolk
  • 1 small orange - rind and juice
  • ½ tsp ground cinnamon
  • Icing sugar


    Heat the oven to 200°C. Butter a 20 cm tart tin, and line with pastry. Put in a sheet of baking paper and some beans. Bake the tart shell blind for 20 minutes, remove the baking beans and cook for a further 10 minutes at 180°C.

    Mix together the cream and chestnut purée, then add the eggs and egg yolk. Grate the rind and squeeze the juice of the orange and mix them in thoroughly with the cinnamon. Pour the mixture into the tart shell and bake for 40–50 minutes, until a knife stuck into the filling comes out clean.

    Allow to cool and sprinkle the top with icing sugar.