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.