Advertisement
Chestnut Tart
Tarte aux châtaignes
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2012
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.
Ingredients
- shortcrust pastry
200 g 200 g
Method
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