Chestnut Tart 香栗杏仁派
(Recipe adapted & modify from 孟老师的‘甜派与咸派’)
Ingredients:
Tart base:
160g Blue Jacket Plain Flour20g coconut sugar1/4 tsp salt80g unsalted butter20g egg yolk20g milk *Sift flour & sugar into a bowl. Add in butter & mix until the mixture resembles fine breadcrumbs. Add in egg mixture & milk. Knead lightly to form a soft dough. Press into a 7” tart pan & 6 small tartlets. Bake @ 180C for 15mins.
Fillings
60g unsalted butter50g coconut sugar80g eggs25g Blue Jacket Plain Flour50g chestnut puree45g almond powderwhole chestnuts*Whisk butter & sugar together. Add in eggs & flour & mix until combined. Add in puree & almond power. Pour mixture into tart pan & arrange whole chestnuts on top.Bake @180C for 20mins.
Chestnut cream
120g chestnut puree50g unsalted butter, soften45g fine sugar50g dairy whip cream1 Tbsp matcha powder*Mix all together until combined.
