Japanese · Dessert
Chestnut Cream Tart
A delicate Japanese-style patisserie tart pairing a buttery shortcrust shell with a date-based chestnut-mimicking paste, a softly set egg custard, and a mascarpone cream swirl finished with shaved dark chocolate.
$1
35 minsPrep
33 minsCook
113 minsTotal
HardLevel
Nutrition per serving
381Calories
5.3gProtein
25.8gFat
31.2gCarbs
15gSugar
2.1gFiber
88mgSodium
122mgChol
15.7gSat Fat
214mgPotassium
60mgCalcium
1.7mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
1gAlcohol
Goes well with
Châtaigne Brut Champagne
local
Hojicha (Roasted Green Tea)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour and sugar until it resembles coarse crumbs, then bind with the egg yolk and a teaspoon of cold water into a smooth dough.
2
Wrap the dough and chill for 30 minutes, then roll thin and line two 8cm tartlet tins, pressing into the fluted edges and trimming excess.
3
Chill the lined shells for 15 minutes, then blind bake at 180°C for 12 minutes with baking beans, remove beans and bake a further 5 minutes until pale gold; cool on a wire rack.
4
Simmer the pitted dates with a splash of water until soft, then mash into a smooth paste and stir in the dark rum to mimic sweetened chestnut cream.
5
Whisk the egg, milk and vanilla extract together to make a light custard base, then fold in half the mascarpone until smooth.
6
Spread the date-chestnut paste evenly across the base of each cooled tart shell.
7
Pour the custard mixture gently over the paste in each shell, filling almost to the rim.
8
Bake at 160°C for 14-16 minutes until the custard is just set with a slight wobble in the centre, then cool completely on the wire rack.
9
Whip the heavy cream to soft peaks and fold through the remaining mascarpone, then pipe swirls over the cooled tarts.
10
Finish each tart with shaved dark chocolate just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 18g18g Butter, cold, cubed
- 6g6g Sugar White
- 6g6g Egg Yolk, lightly beaten
- 30g30g Date, pitted, simmered soft and pureed with a little water to mimic sweet chestnut paste texture, folded with chestnuts
- 35g35g Mascarpone, softened
- 30g30g Heavy Cream, whipped to soft peaks
- 15g15g Egg, beaten, for custard filling
- 15g15g Whole Milk
- 2g2g Vanilla Extract
- 4g4g Dark Rum, stirred into chestnut puree
- 8g8g Chocolate Dark 70, shaved, for garnish, 1
