Saturday, December 28, 2019

Chestnut Tart

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

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.

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.

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