Cakes and Pastries Recipes - Chestnut, Honey and Cream Tart Recipe

Ingredients

Serves 6:

• 8 1/2 oz pie crust dough (refer recipe)

• 1 tbsp flour

• 1/2 oz (15g) butter

• 5 1/2 oz (150g) sugar

• 81/2 oz (250g) can whole chestnuts in brine

• 2 1/2 oz (70g) chestnut honey

• 3 1/2 oz (100g) whipping cream

• Juice of 1/2 lemon

Cream:

• 4 fl oz milk

• 4 fl oz crème fraiche

• 2 eggs + 2 yolks

• 2 oz (50g) sugar

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Method:

1. Preheat the oven to 390°F/200°C.

2. Roll out the dough with a floured rolling pin. Line a greased tart pan with the dough. Prick the the dough with a fork and chill for 40 min.

3. Cover the crust with dried beans and bake blind between 15 and 20 min, until the pastry turn. light brown. Cool.

4. In a saucepan, mix the sugar and 1 cup of water. Bring to a boil. Add the chestnul8ll1 the syrup and cook, simmering slowly for 5 min. Drain.

5. Melt the honey over low heat, add the chestnuts, and allow them to caramelize. Deglaze with the whipping cream and lemon juice and reduce until the mixture is syrupy.

6. Arrange the chestnuts in the tart crust. Cool until the caramel is spread around evenly.

7. Prepare the cream: in a bowl, combine the milk, crème fraiche, eggs, and sugar. Mix and pour the mixture over the chestnuts. Raise oven temperature to 390°F/200°C and bake for 15 min.