The Chestnut Flour Tartlets filled with hazelnut and chestnut cream, scented with cinnamon, are delicious typical autumn sweets.
A crunchy basket made with a dough different from the classic shortcrust and a soft heart of hazelnut cream, chestnut cream, and toasted almond flakes.
A mixture of intense flavors and aromas of chestnuts, honey, and cinnamon that evoke this autumn season.
To fight bad moods on gloomy days and to cheer up adults and children, prepare this delicious sweet to enjoy with family or friends, perfect for any occasion.
TRY ALSO THESE RECIPES
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 5 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Chestnut Flour Tartlets
- 1.75 oz Chestnut Flour
- 2.82 oz All-purpose Flour
- 1 medium egg
- 1 tbsp Unsweetened Cocoa Powder
- 1.05 oz Wildflower Honey
- 1.41 oz Butter
- to taste Ground Cinnamon
- 1.35 fl oz Low-fat Milk
- 1 tbsp Baking Powder for Sweets
- to taste Chestnut Cream
- to taste Hazelnut Cream
- to taste Almond Flakes
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Baking Sheet
- 5 Molds for tartlets
- 1 Oven
Tartlet Preparation
Prepare and weigh all the ingredients.
In a bowl, pour the softened butter, honey, egg, and sifted cocoa, mix well then gradually add the sifted flours, cinnamon, baking powder, and milk; work the dough well until it becomes a soft and compact dough.
Wrap the dough in parchment paper or plastic wrap and let it rest in the fridge for about 30 minutes.In the meantime, turn on and preheat the oven to 356°F, prepare a baking sheet lined with parchment paper, and the filling.
In a bowl, mix about 3 tablespoons of chestnut cream and 3 tablespoons of hazelnut cream, mix well.
Remove the dough from the fridge, take 5 or more pieces depending on the size of your molds, mine had a diameter of 3.5 inches, work and then roll out with the rolling pin and then cover the already buttered and floured tartlet molds.
Fill the tartlets with the hazelnut and chestnut creams and then sprinkle with almond flakes.COOKING
Bake the chestnut flour tartlets in a ventilated oven, preheated, at 356°F for about 15-18 minutes, or static for 20 minutes.
Adjust according to the power of your oven, when they are well colored, they are ready to take out of the oven.
Remove the tartlets from the oven, let them cool before serving, if desired, you can sprinkle them with powdered sugar.
ANNA RECOMMENDS….
the chestnut flour tartlets can also be flavored with orange aroma, or other. The chestnut cream can also be replaced with another cream of your choice, like hazelnut or orange jam, the choice is yours according to your taste.
For more recipes with chestnuts click here
Can I use a white shortcrust?
Yes, of course, you can prepare the tartlets with a simple shortcrust pastry and then fill them.
What can I substitute for the chestnut cream?
You can substitute it by adding only hazelnut cream or chocolate.
