Chestnut tart
Instructions
Line a cake tin with the dough, teasing her, cover with paper and dried beans and bake for 15 minutes in the oven at 190 degrees.
Remove the paper and beans and cook for 15 minutes.
Boil the chestnuts in salted water and pass it.
Add 1/2 glass of milk, sugar and Vanillin, on fire, stirring, until it becomes a cream.
Fill the tart with the puree of chestnuts, sprinkle with marrons glacés and violets.
Ingredients and dosing for 4 persons
- 300 g of short pastry
- 500 g of chestnuts
- Milk
- Vanillin
- 100 g of sugar
- 10 cl of whipped
- 150 g of marrons glacés in pieces
- Candied violets