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Chestnut tart served
Elegant chestnut tart slice with creamy filling.

Chestnut Tart

Author: Flavelo
Recipes Cakes and Desserts
The meeting of shortcrust pastry and creamy chestnut in this recipe is all about the interplay of textures. The secret to the pastry is the 'rubbing in' technique, preventing the butter from fully melting into the flour before baking. This leaves tiny islands of fat in the dough, which turn to steam during baking, creating a flaky, crumbly structure.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Tart tin (approx. 24 cm)
  • Rolling pin
  • Baking beans or rice (for blind baking)
  • Baking paper
  • Large mixing bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with the baking powder, salt, and icing sugar. Add the cold butter and rub in with quick movements until it resembles wet sand.

Tip: The heat of your hands can melt the butter, so work quickly or use a food processor. If the butter melts during kneading, the pastry won't be crumbly.
2 ✓

Add the egg yolks and knead the dough into a ball. Wrap in cling film and refrigerate for 30 minutes.

Tip: During chilling, the butter solidifies again (crystallises), and the flour hydrates, making the dough easier to roll and less likely to shrink during baking.
3 ✓

Preheat the oven to 180°C. Grease the tart tin with butter. Roll out the cold dough and line the tin.

Tip: Flour the surface when rolling, but don't overdo it, as excess flour dries out the dough.
4 ✓

Prick the base with a fork, line with baking paper and baking beans (or rice), then bake for 15 minutes (blind baking). Remove the weights and bake for another 5 minutes.

Tip: The weights prevent the pastry base from puffing up due to steam and ensure an even shape.
5 ✓

Meanwhile, mix the chestnut purée with the cream and vanilla sugar until creamy.

Tip: Add the cream in liquid form; no need to whip it here, the goal is a dense, bakeable cream.
6 ✓

Spread the filling over the pre-baked pastry and return to the oven for another 15 minutes until the filling sets.

Tip: The proteins and starches in the filling set from the heat (coagulation/gelatinisation), making it sliceable.
7 ✓

Allow to cool completely in the tin, then dust with icing sugar before serving.

Tip: When warm, the pastry is fragile and the filling soft. Cooling is essential for neat slices.

Recipe FAQ

Why did the pastry become hard?
You likely overworked it, strengthening the gluten content in the flour, or the butter was warm. Shortcrust pastry must be worked quickly with cold hands.
Why is the bottom soggy?
You didn't blind bake it, or the filling was too wet. Blind baking creates a crust that protects the pastry.

Ingredients

  • 250 g Plain flour
  • 150 g Butter (cold, cubed)
  • 100 g Icing sugar
  • 2 pcs Egg yolks
  • 300 g Chestnut purée
  • 200 ml Double cream
  • 10 g Vanilla sugar
  • 5 g Baking powder
  • 1 pinch Salt
  • 2 g Icing sugar (for decoration)
  • 10 g Butter (for greasing tin)