Tart pastry with a filling of chestnut cream

Tart pastry with a filling of chestnut cream

Tags: Vegetarian Cakes | Cookies

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


For the dough:
300 g
100 g
130 g
butter at room temperature
4 g
baking powder
20 ml
grated lemon peel
For the cream:
500 g
chestnuts (marrone)
1 pinch/es of


  • Chestnut cream: bring water to the boil in a pot; In the meantime, make a cut in the chestnut peels, then put them in the boiling water and cook for about 40 minutes.
  • Let the chestnuts cool in the cooking water, then peel them carefully and also get rid of the thin inner skin.
  • Now put the chestnuts with the sugar in a steel pot, cook them for about 10 minutes on a low heat, then blend them while still hot, so as to obtain a very fine cream.
  • Heap the flour, baking powder and sugar together on a work surface. In the well at the centre, put the butter, milk and lemon zest and quickly work all the ingredients together to obtain a smooth firm dough; wrap in plastic wrap and let sit in refrigerator for at least 2 hours.
  • Dust the work surface with flour, set aside a little dough for decoration and with a rolling pin, roll out the rest to a thickness of about 5 mm.
  • Lay the dough on the bottom and sides of a cake tin lined with oven parchment, spread the chestnut cream onto it, then garnish with strips of criss-crossed dough.
  • Bake the pie in a preheated oven at 170° for about 40 minutes. Finally, take it out of the oven and let it cool.
  • Allergene_Egg

At a glance

Preparation time
1 h
Cooking / Baking time
40 min
Cooling / Resting time
2 h
Products in this recipe