The CHESTNUT AND CANDIED ORANGE TART is an autumn dessert with a rich, enveloping flavor. The base is made with a crisp hazelnut shortcrust pastry, perfect for holding the soft, creamy chestnut filling.
The cream gives the tart a velvety texture and a delicate yet intense flavor at the same time. The addition of candied orange adds a citrusy and slightly bitter note, contrasting with the sweetness of the chestnuts.
Perfect to enjoy with a tea or a hot coffee, the chestnut and candied orange tart is a dessert that evokes the tastes of the season, ideal for those who love rustic desserts with a touch of refinement.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 25 Minutes
- Portions: 8 Servings
- Cooking methods: Boiling, Stove top, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 553.64 (Kcal)
- Carbohydrates 83.53 (g) of which sugars 33.04 (g)
- Proteins 9.67 (g)
- Fat 22.60 (g) of which saturated 10.84 (g)of which unsaturated 6.83 (g)
- Fibers 6.43 (g)
- Sodium 113.22 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/3 cups all-purpose flour
- 1/2 cup hazelnut flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 10 tbsp butter (cold)
- 1 piece egg (medium, at room temperature)
- 1.1 lb chestnuts
- 1 leaf bay leaf
- 1 tsp fennel seeds
- 1 tbsp granulated sugar
- 1 pinch coarse salt
- 2/3 cup milk
- 3/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
- 1 tbsp rum
- 1 oz candied orange
FOR THE CHESTNUT AND ORANGE TART YOU WILL NEED
- 1 Tart pan 8 in
- 2 Bowls
- 1 Large pot
- 1 Saucepan
- 1 Potato ricer
- 1 Pastry board
- 1 Rolling pin
METHOD: CHESTNUT AND ORANGE TART
The preparation of the CHESTNUT AND CANDIED ORANGE TART is very easy and within everyone’s reach.
In a bowl, combine the flour, sugar, hazelnut flour, a pinch of salt and mix everything together.
Add the cold butter in pieces and incorporate quickly, without warming it too much, until you obtain a sandy mixture. Add the egg and mix until you obtain a compact dough. Form a ball, wrap it in plastic wrap and place it in the refrigerator to firm up for at least 30 minutes.
In a large pot place the water with a pinch of coarse salt, the fennel seeds and the bay leaves. Bring to a boil and add the chestnuts, boiling them over medium heat for about 30-40 minutes. When ready, remove them from the pot with a slotted spoon, let them cool, peel them and remove the inner skin.
Once peeled, place them in a pot on the heat with the milk, the sugar, the vanilla split in half and the cocoa. Simmer gently, stirring constantly for 15 minutes or until the mixture is quite dry.
After boiling, pass them through a potato ricer and collect the purée in a bowl. Work the purée well with the rum and the candied orange and let it cool.
Take the shortcrust pastry out of the fridge and divide it into two parts, one larger than the other.
Roll out the larger portion to a thickness of about 4 mm (about 1/8 in) and line an 8-inch tart pan with it. Fill the shell with the chestnut mixture and press down firmly.
Roll the remaining pastry to the same thickness and cover the tart, sealing the edges well so it doesn’t open during baking.
With the leftover pastry you can make cookies.
Bake the chestnut and orange tart with hazelnut shortcrust in a preheated conventional oven at 356°F for 35 minutes or until the surface is lightly golden.
Remove from the oven and let it cool completely before unmolding.
I recommend letting it rest for a day before tasting so that all the flavors can meld together.
STORAGE
Room temperature: If you plan to consume it within 1-2 days, you can keep it at room temperature, preferably in a cool, dry place, covered with a cake dome or wrapped in plastic wrap.
Refrigerator: For longer storage (up to 4-5 days), it’s best to keep it in the refrigerator, well wrapped in plastic wrap or inside an airtight container. This prevents the tart from absorbing odors from other foods.
Freezer: If you want to store it for a longer period, you can freeze it. Cut the tart into slices and wrap them individually in plastic wrap, then place them in a freezer bag or airtight container. This way it keeps for up to 2-3 months.
