Chestnut Tart

Preparation

Step 1: Pre-bake the pastry

Preheat the oven to 180°C. Roll out the shortcrust pastry into a lightly buttered 24 cm pie dish and prick the base with a fork. Line with parchment paper and baking beans, then blind bake for 15 minutes.

Remove the paper and beans and bake for another 5 minutes until the base is golden. Remove from the oven and let cool on a wire rack while you prepare the filling.

Step 2: Make the chestnut purée

Drain the cooked chestnuts thoroughly and rinse them with cold water to remove the preserving liquid. Place them in a saucepan with the unsalted butter and vanilla extract, then warm gently over low heat, crushing them roughly with a fork.

Transfer to a mixing bowl and blend with an immersion blender until you get a perfectly smooth, homogeneous purée. Let it cool slightly: a still-warm purée is much easier to fold into the filling.

Step 3: Prepare the chestnut cream filling

In a large bowl, whisk the eggs with the brown sugar until the mixture turns slightly pale. Add the chestnut cream and mix well to loosen it before adding the remaining ingredients.

Pour in the heavy cream in a thin stream while whisking, then fold in the warm chestnut purée and the pinch of salt. Whisk until you have a smooth, homogeneous, slightly frothy filling. Taste and adjust the sugar to your liking.

Step 4: Fill and bake

Pour the filling onto the pre-baked crust and spread it evenly with a spatula. Bake at 170°C for 35 to 40 minutes: the filling should be set at the edges and still slightly jiggly in the centre when it comes out of the oven.

Watch the colour at the end of baking — if the pastry edge browns too quickly, cover it with a sheet of aluminium foil. Chestnut colours very little, so the tart should keep a beautiful pale golden shade.

Step 5: Cool and stabilise

Remove the tart from the oven and let it cool completely on a wire rack, at least 2 hours at room temperature. Cooling allows the filling to stabilise and take on a soft flan-like texture that cuts into clean slices.

Then place the tart in the refrigerator for 1 hour to firm up slightly before carefully unmolding it onto a serving plate.

Step 6: Serve

Serve the chestnut tart warm or at room temperature, cut into generous slices. Accompany each slice with a spoonful of lightly sweetened whipped cream or a drizzle of chestnut cream to intensify the flavour.

This tart keeps for 3 to 4 days, covered, in the refrigerator. Take it out 20 minutes before serving to restore its full softness and chestnut aromas.