Chestnut Tart

Chestnut Tart

(Adapted from a Japanese baking book)

[Recipe]

Ingredients

Tart dough

75g plain flour

25g bread flour

10g fine sugar

1/4 tsp salt

50g butter

25g milk

Crème d'amande

40g butter

1/2 egg

40g almond powder

20g icing sugar

20g chopped chestnuts

Marron cream

100g chestnuts

100g milk

30g sugar

Method:

1. Dough: mix flours, sugar & salt together in a medium bowl. Rub in butter till they resembles sand consistency. Add in milk till combine into a dough. Cling wrap & put in fridge for 1hr

2. Crème d'amande: Mix butter & sugar till combine with a spatula. Slowly add in egg mixture & mix till combined. Add in almond powder & mix till smooth. Stir in chopped chestnuts. Cling wrap & put in fridge for 1hr

3. Marron cream: Blend into a paste & chill in fridge

4. Take tart dough (1) from fridge. Roll out into a diameter about 22cm. Spread (2) on top. Fold in the dough slightly. Put in fridge for 30mins

5. Bake in a preheated oven at 180C for 30mins. Once cooled, spread (3) onto tart

Pecan Squares

Pecan Squares

(recipe adapted from Joyofbaking)

Ingredients:

Base

55g unsalted butter, melted & cooled

40g old fashioned oats

65g plain flour

1/2 tsp baking powder

1/4 tsp salt

50g brown sugar

40g chopped pecans

Fillings

2 eggs

55g brown sugar

100g light corn syrup

1 tsp vanilla extract

1/4 tsp salt

2 Tbsp plain flour

130g chopped pecans

Method:

1. Base: Placed all ingredients except butter into a food processor & process until combined. Add in butter & process until mixture is crumbly. Evenly press the crumb mixture onto the bottom of a lined 8" pan. Bake in a preheated oven @ 170C for 18mins. Let the crust cool slightly. Meanwhile prepared fillings.

2. Fillings: Combined all ingredients together except pecans & whisk till combined. Sprinkle pecans over the baked crust & pour filling mixture over. Bake in a preheated oven @ 170C for 20mins.

3. Put in fridge to chill for a few hours. Slice into squares & dust with icing sugar before served.

Chestnut Tart

Chestnut Tart 香栗杏仁派 
(Recipe adapted & modify from 孟老师的‘甜派与咸派’) 

Ingredients: 
Tart base: 
160g Blue Jacket Plain Flour

20g coconut sugar

1/4 tsp salt

80g 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 & 6 small tartlets. Bake @ 180C for 15mins.

Fillings  
60g unsalted butter

50g coconut sugar

80g eggs

25g Blue Jacket Plain Flour

50g 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 cream 
120g chestnut puree

50g unsalted butter, soften

45g fine sugar

50g dairy whip cream

1 Tbsp matcha powder

*Mix all together until combined.

Oatmeal Raspberry Squares

Oatmeal Raspberry Squares 

Ingredients: 
120g unsalted melted butter
80g old fashioned rolled oats
80g fine sugar
50g cashew nuts
1 tsp vanilla oil
130g Blue Jacket Plain Flour
1 tsp baking powder
30g ground almond
¼ tsp salt
310g Newmoon Chia Rasberry/Blueberry/Strawberry Fruit Spread 

Method: 
1. Place oats, flour, baking powder, salt, ground almond, nuts & sugar into a food processor & process till combined
2. Add in melted butter & vanilla oil till the mixture is crumbly
3. Remove 1/2 of the crumb mixture & press firmly onto the bottom of a lined 8” pan
4. Bake in a preheated oven @ 180C for 10mins
5. Remove pan from oven. Pour fruit spread over the base & sprinkle & lightly press the remaining crumb mixture on top
6. Bake again in oven @ 180C for 25mins  

Quiche

Quiche

Ingredients:
Tart dough:
150g Blue Jacket Plain Flour
90g unsalted butter, softened
1/2 tsp salt
12ml water

Fillings:
chicken, diced
okra
*blanched all & set aside

egg mixture:
2 eggs, beaten
100ml whipping cream
20ml milk

Method:
1. Tart dough: Place flour & salt in a mixing bowl. Add in butter cubes & rub until mixture resembles breadcrumbs. Add in water & knead lightly till a dough is formed. Lightly floured countertop & roll out the dough big enough to line a 9” tart. Chill in fridge for 10mins. Prick the bottom of the tart dough multiple times with a fork. Bake in a preheated oven @180C for 20mins.

2. Arrange fillings over the bottom of the tart pan. Pour the egg mixture gently over the fillings.

3. Bake in a preheated oven @180C for 20mins.