Chestnut tart: the recipe for a creamy and inviting autumn dessert
There chestnut tart it’s a autumn dessert delicious and fragrant, perfect for breakfast or the snack, accompanied with a cup of milk or tea. A crumbly shell of shortcrust pastry which contains a filling based on chestnuts, dark chocolate and ricotta: once the pastry has been filled, the tart will have to bake in the oven for 40 minutes and served dusted with icing sugar. You can also serve the chestnut tart as dessert at the end of the meal, perhaps accompanied with a delicious custard, to make it even more delicious. Here’s how to prepare it.
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How to prepare chestnut tart
In a bowl mix the butter with the brown sugar.
Add the eggs and mix with a fork to combine the ingredients.
Finally add the flour, salt and obtain a smooth and compact dough.
Wrap the cling film around the pastry and let it rest in the fridge for 30 minutes.
Cut a cross on each chestnut and place them in the pot. Pour in the water and boil it for 20 minutes. Remove them from the heat and peel them.
Transfer the peeled chestnuts to the food processor and blend.
Pour the rice milk into the saucepan, add the brown sugar and stir to dissolve.
Add the crumbled chestnuts and continue mixing until the mixture is blended and creamy.
At this point add the dark chocolate and then the ricotta. Incorporate all the ingredients.
Transfer the pastry to a floured surface. Cut off ¼ and set aside.
Roll it out with a rolling pin and place it in the circular mold.
Press with your fingers to make it adapt well to the internal surface.
Prick the center to prevent it from swelling during cooking.
Pour the chestnut cream and level well with the spatula.
Close the tart with the piece set aside and also rolled out with a rolling pin.
Cook in a static oven at 180°C for 40 minutes.
Remove the tart from the springform pan and sprinkle with icing sugar before serving.
You can save the chestnut tart for 3-4 days under a glass bell.