Chestnut Tart

Chestnut Tart

1. Prepare the materials.

2. Pour 100 grams of flour, 3 grams of salt, and 20 grams of powdered sugar into a basin and mix well. Cut the butter into small pieces and put it in the flour mixture.

3. Knead and knead repeatedly with your hands to make the butter and flour completely blend. It is in the state of coarse corn flour.

4. Add 1 egg yolk.

5. Knead into a dough without dry powder.

6. Divide the dough into 6 portions.

7. Press it into a thin dough sheet and put it into the tart mold, and pinch it to fit the edge of the tart mold.

8. Use a fork to make some small holes in the bottom of the tart crust. Put it in a preheated 180℃ oven and bake for about 10 minutes.

9. Then make the chestnut filling, and beat 80 grams of chestnut kernels, 1 egg yolk, sugar, milk, and a food processor into a fine paste.

10. Pour the chestnut filling into the baked tart crust.

11. Put it in the oven and bake at 175°C for 20-25 minutes. Bake until the filling is completely solidified and bulged, and it is ready to go out of the oven. The chestnut tarts are cooled for later use.

12. Demould after cooling.

13. Sift 60 grams of chestnut kernels with a sieve into chestnut paste.

14. Use an electric whisk to whip 100 grams of whipped cream and mix it with chestnut paste to form chestnut cream.

15. Put it in a piping bag.

16. Just squeeze it on the cool tart.

17. Rich chestnut tart.

Tips:

Just knead the dough until there is no dry powder, don't knead too much. Fork some small holes at the bottom of the tart crust to prevent the tart crust from bulging when it is roasting.