If you love chestnuts as much as we do – in every season, at every hour of the day – then you, too, are a chestnut addict! So this recipe is for you (and only you). One of the most mouth-watering tarts, meant to be enjoyed in the afternoon, snuggled up in your favorite chair, sipping a steaming cup of hot tea with the latest issue of your favorite magazine. Because sometimes, savoring certain pleasures are best experienced on our own. Take notes.
Our chestnut tart recipe
Start by kneading 2 cups of type “00” flour with 1 egg (plus one egg yolk), a pinch of salt and 1 cup of sugar. Let the dough rest for 30 minutes in the refrigerator covered in plastic wrap.
In the meantime, crumble 5 oz chestnuts (peeled and boiled) into a small saucepan with egg yolks, a lot of sugar (to cover). Then whip these ingredients until frothy. Add 1 tablespoon of flour, 1 cup of heavy cream and transfer to a saucepan over medium heat. Continue stirring to keep lumps from forming. Once the cream thickens, turn off the heat and incorporate the crumbled chestnuts.
Remove the tart dough from the fridge. Roll it out with a rolling pin and use it to cover a buttered 24-cm diameter baking pan.
Pour the cream and the chestnuts over the tart crust and level it with a spatula. Bake in the oven at 355°F (180°C) for about 30 minutes. Remove from the oven and enjoy!