Hi, I am Kate. Today, we’re going to prepare rich and easy chestnut tart with healthy tart crust recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rich and Easy Chestnut Tart with Healthy Tart Crust Recipe
Rich and Easy Chestnut Tart with Healthy Tart Crust is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Rich and Easy Chestnut Tart with Healthy Tart Crust is something which I have loved my whole life.
To be with this particular recipe, we have to prepare a few ingredients. You can cook rich and easy chestnut tart with healthy tart crust using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Rich and Easy Chestnut Tart with Healthy Tart Crust:
- Get [To make the tart crust:]
- Take 1 Refer to the recipe for "Easy Tart Crust"
- Make ready 1 Refer to the recipe for "Tofu Tart Crust"
- Prepare [To make the filling:]
- Get 200 grams Boiled chestnuts
- Make ready 120 ml Milk
- Make ready 50 grams Sugar
- Make ready 1 Egg
- Take 1 tbsp Margarine or butter
- Take 2 tbsp Cake flour
- Prepare 1 tsp or
- Make ready 15 Chestnuts simmered in their innner skins
Steps to make Rich and Easy Chestnut Tart with Healthy Tart Crust:
- [Prepare the tart crust:] I used the "Easy Tart Crust" recipe. The recipe for this orial tart crust has been posted. If you are using another tart crust, refer to that recipe.
- Let the tart crust sit for more than 30 minutes at room temperature. If you will not be using it for a while, let it sit in the refrigerator.
- [Preparing the chestnut paste:] Boil the chestnuts and peel off the skin. Put them in a food processor, add the milk and sugar, then make it into a paste.
- The chestnut paste should be soft enough that it cannot be picked up in one clump. If the paste appears too hard, adjust the consistency by adding milk.
- In a bowl, combine the egg and melted butter. Add half of the paste, the sifted cake flour, then the remaining paste, and the or in that order, and mix it lightly after each addition.
- Pour the filling into the uncooked tart crust. Arrange the shibukawani (the chestnuts simmered in its inner skin) on top.
- Bake it at 170℃ for about 40 minutes. Sprinkle on powdered sugar to taste.
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