Recipe: Perfect Simmered Chestnut Tart

Simmered Chestnut Tart. Great recipe for Simmered Chestnut Tart. I tried adding chestnuts to a basic crust recipe. The baking time and temperature may vary between ovens.

Add half of the paste, the sifted cake flour, then the remaining paste, and the brandy or rum in that order, and mix it lightly after each addition. Pour the filling into the uncooked tart crust. Arrange the shibukawani (the chestnuts simmered in its inner skin) on top. You can cook Simmered Chestnut Tart using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Simmered Chestnut Tart

1. Prepare 250 grams of Tart crust dough (shortbread dough).
2. You need 50 grams of Butter (room temperature).
3. You need 50 grams of Powdered sugar.
4. Prepare 50 grams of Almond flour.
5. You need 1 medium of Egg (room temperature).
6. Prepare 5 grams of Plain flour.
7. Prepare 5 grams of Rum or brandy.
8. You need 6 of Chestnuts simmered in their skins.

I tried adding chestnuts to a basic crust recipe. The baking time and temperature may vary between ovens. The written times and temperatures are just guidelines. My recommended tart crust is one made with powdered sugar (it melts in your mouth).

Simmered Chestnut Tart step by step

1. Roll out the crust dough and line the pan with it. Use a fork to poke holes in the bottom. Let chill in the refrigerator..
2. Prepare the almond cream ingredients. Slice the chestnuts in half. Preheat the oven to 160°C..
3. Cream the butter and add the powdered sugar, almond flour, and egg in order, mixing well with a hand mixer after each addition..
4. Add the sifted plain flour and mix. Add the rum and mix..
5. Put the almond cream into the tart crust and smooth the top..
6. Top with the simmered chestnuts..
7. Bake in a oven preheated to 160°C for about 40 - 45 minutes. If you have an electric oven, increase the temperature by 10-20°C..
8. Once cooled, brush with nappage..

Add more milk if that is not enough to cover the chestnuts). You will likely need to lower the heat during this time to maintain the milk at a simmer. Wanted a dessert for a Chinese menu I was making - since chestnuts are sometimes used in savory dishes, thought it would be an appropriate choice. Used the cooked chesnuts in foil pouches imported from China and Clément Faugier purée de marrons and creme de marrons. Rich and Easy Chestnut Tart with Healthy Tart Crust instructions [Prepare the tart crust:] I used the "Easy Tart Crust" recipe.