A dessert that can be prepared all year round thanks to the chestnuts that are vacuum boiled in every supermarket. But in autumn it really becomes a special joy!
If you are among those for whom chestnuts could be the main ingredient of any dish, in every season, at every hour of the day, then you are for all intents and purposes a chestnut. For you, only for you, the recipe of chestnut tart, one of the most delicious cakes to enjoy in the afternoon, nestled in your favorite armchair, sipping a steaming tea while you look at the last issue of your favorite magazine. Because to savor certain pleasures, sometimes, it's better to be alone. Take notes.
Recipe
Ingredients and proceeding
300 g of 00 flour, 170 g of butter, 1 egg plus an egg yolk, a pinch of salt, 120 g of sugar. Mix the flour with the butter, the salt, add the egg and the yolk and let the mixture rest for half an hour, wrapped in a film.
In the meantime crumble 150 g of peeled and boiled chestnuts; in a saucepan add 5 egg yolks with a lot of sugar to cover them, and beat until it is a frothy mixture. At this point, add a tablespoon of flour, 250 ml of liquid cream and place on the stove, stirring constantly until lumps form. When the cream is thick, turn off and incorporate the crumbled chestnuts.
Remove the shortcrust pastry from the refrigerator, roll it out with a rolling pin and cover it with a previously greased 24 cm pan.
Pour the cream mixture into the pan plus the chestnuts, leveled and bake at 180 ° for about 30 minutes. Remove from the oven and get ready to delight.
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