Chestnut Tart 香栗杏仁派

Chestnut Tart 香栗杏仁派 

(Recipe adapted & modify from 孟老师的‘甜派与咸派’)

Ingredients:
Tart base: 
160g plain flour
20g icing sugar
1/4 tsp salt
80g Liv unsalted butter
20g egg yolk
20g milk 
*Sift flour & sugar into a bowl. Add in butter & mix until the mixture resembles fine breadcrumbs. Add in egg mixture & milk. Knead lightly to form a soft dough. Press into a 7” tart pan & bake @ 180C for 15mins.

Fillings
60g Liv unsalted butter
50g sugar
80g eggs
25g plain flour
60g chestnut puree
45g almond powder
whole chestnuts
*Whisk butter & sugar together. Add in eggs & flour & mix until combined. Add in puree & almond power. Pour mixture into tart pan & arrange whole chestnuts on top.
Bake @ 180C for 20mins. 

Chestnut buttercream
120g chestnut puree
50g Liv unsalted butter
2 tsp rum
*Mix all together until combined.