Gluten Free Tart Pastry with Chestnut Cream Filling

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.