Chestnut Pie
Chestnut is very versatile and can be used in sweet and savory dishes. Here, in this tart recipe, it is a divine dessert of Transmontano flavors, which can be accompanied by a scoop of ice cream or just a digestif.
Ingredients
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1 teaspoon ground fennel
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230 g shortcrust pastry
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200 g almond flour
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3 pc egg
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1 pc lemon (zest)
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2 tablespoons butter
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1 tablespoon icing sugar
Preparation Method
- Preheat the oven to 180°C.
- Cook the chestnuts in boiling water flavored with fennel for about 15 minutes.
- Line a tartlet with the broken pastry. Set aside.
- In a bowl, mix together the almond flour, 200g sugar, eggs, lemon zest, melted butter, and cream.
- Set aside about 8 chestnuts and grind the rest in a food processor until pureed. Add it to the almond mixture, mix well and pour into the tartlet. Spread out well.
- Bake in the oven for about 30 minutes.
- Sprinkle with icing sugar and serve decorated with the reserved chestnuts.
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