Tart pastry with a filling of chestnut cream

Tart pastry with a filling of chestnut cream

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A tart pastry with a unique filling of chestnut cream, a recipe that you’ll leap at! Gluttony has its seasonal fruits too.

Ingredients

For the dough:
350 g Mix C - Mix Pâtisserie
100 g sugar
150 g soft butter
4 g baking powder
20 ml milk
1 egg
a little bit of vanilla flavour
a little bit of lemon flavour
For the filling:
chestnut puree
to taste milk
a little bit of vanilla flavour
a little bit of lemon flavour
For the egg mixture:
1 egg
50 ml milk
1 pinch/es of salt

Preparation

For the pastry:

  • Knead the soft butter, sugar and flavouring well.
  • Add the egg and work this in.
  • Gradually add the sieved flour and quickly knead it all into a smooth shortcrust pastry dough.
  • Wrap the dough in clingfilm and chill in the refrigerator for approx. 2 hours.
  • Preheat the oven to 170°C.  Grease a flat round cake tin/tart tin (Ø 24 cm) and dust with flour.
  • Once the dough has rested, roll out two-thirds to a thickness of 5mm. Use this to line the cake tin. Cut off any excess dough hanging over the edges.

For the filling:

  • Dilute the chestnut purée with milk (as necessary) so it becomes easy to spread. Season with a little vanilla and lemon essence. 
  • Now spread the chestnut purée over the uncooked pastry and ensure the surface is smooth.
  • Roll out the remaining dough (also to approx. 5mm): Cut this into strips and lay these over the chestnut purée, forming a grid pattern. Cut off any remnants.

Optional: Use any excess dough to make a long, narrow strip and lay this around the outer edge (on the surface of the cake) to hide the ends of the grid strips. Seal the edges by pushing down with a fork.

For the egg glaze:

  • Whisk the egg with milk and a little salt.
  • Brush the pastry with the egg glaze.
  • Bake in a preheated oven for approx. 40 to 45 minutes.
  • Allow the cake to cool in the tin for 20 minutes and then turn out on to a serving dish.
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