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Chestnut tart

Chestnut tart is a rustic and delicious dessert that celebrates the authentic flavours of autumn.

Made with a crumbly shortcrust pastry base and a creamy chestnut filling, this tart offers the perfect balance of sweetness and texture. 

The chestnuts, reduced to a cream or jam, give the cake an enveloping, slightly earthy flavour, which blends beautifully with the delicacy of the shortcrust pastry. 

Ideal to end a family lunch or to enjoy at breakfast with a good coffee, the chestnut tart brings warmth and tradition to the table, transforming simple ingredients into a refined and irresistible dessert. 

Perfect for cool days, this tart encompasses all the flavour of the season in a mouth-watering and comforting form.


Ingredients

  • shortcrust pastry
  • chestnuts already boiled and peeled g. 200
  • whipping cream g.200
  • rum g. 80
  • sultanas g. 60
  • 2 eggs
  • sugar 3 tbsp
  • icing sugar
  • flour and butter

Preparation

Soak the sultanas in rum, roll out the shortcrust pastry and place it in the buttered and floured mould, leaving a little to one side, and punch holes in it.

Pass the chestnuts through a masher, mix them with the unwhipped cream, the sugar, the eggs and the sultanas with the rum.

Pour into the mould, level out and garnish with the leftover shortcrust pastry. 

Place in a preheated oven at 200° for about 45 minutes. Serve warm and dusted with icing sugar.

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