Autumn tart, a mix of autumn season flavors, enclosed in a crumbly and delicious shortcrust pastry. The main ingredient is the chestnut, queen of this season. To enhance its flavor, along with delicious dark chocolate, I used toasted Picentini hazelnuts and pear jam. Prepare the tart in advance and you will enjoy a truly delicious dessert 😋
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 2/3 cup butter
- 1 egg yolk
- 1 whole egg
- 1 packet vanillin
- 1/2 demitasse Strega liqueur
- 1 teaspoon baking powder for desserts
- 1.1 lbs chestnuts (peeled)
- 3.5 oz dark chocolate
- 1/4 cup unsweetened cocoa powder
- 1 demitasse coffee (strong)
- 3/4 cup granulated sugar
- 1/3 cup toasted hazelnuts (chopped)
- 7 oz pear jam
- 1 shot rum
- 1 teaspoon cinnamon powder
Tools
- 1 Tart pan 9.5 inches
Steps
Proceed by making the classic fountain shape on the pastry board or in a bowl. Add the cold butter in pieces and start mixing it with the flour using your fingertips, then add the sugar and then the eggs, the vanillin with the baking powder and finally the liqueur. Knead until you obtain a homogeneous and non-sticky dough.
Wrap the dough in a piece of plastic wrap and let it rest in the refrigerator for at least 30 minutes.FILLING PREPARATION
Peel the chestnuts. In a pot, put water and a pinch of salt, bring to a boil and add the chestnuts, let them boil slowly on low heat for about 30-40 minutes.
Drain them and blend them with a blender or pass them through a sieve to obtain a smooth and lump-free puree. Add the sugar, cocoa, and rum, mix with the dark chocolate previously melted in a bain-marie or microwave. Add the almost powdered chopped hazelnuts, cinnamon, jam, and mix to combine everything well.
Keep the mixture in the fridge for a few hours; if desired, it can be prepared the day before.Line the tart pan, which will not need to be greased, with the shortcrust pastry, prick the base with a fork and add the chestnut cream. Garnish the tart with strips.
Preheat the oven to 356°F, fan or static, and bake the tart for about 40 minutes. Let the tart cool and place it on a serving dish. Enjoy it after a few hours; it should be cold. It’s excellent if enjoyed the day after preparation.
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5.0 / 5
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