Tart with chestnut flour
The scent of autumn is wafting into our kitchen today with a delicious chestnut flour tart. The filling is a tasty chestnut and chocolate cream, but blueberry, strawberry or clementine jam will also do.
Tart with chestnut flour, ingredients
- 200g of flour
- 100g of chestnut flour
- 2 eggs
- 100g of sugar
- 100ml of extra virgin olive oil
- A teaspoon of baking powder for cakes
- 300g of chestnut and chocolate cream
Tart with chestnut flour, the recipe
First of all prepare the shortcrust pastry: pour the two eggs into a bowl, add the sugar and mix with a fork, add the 0 flour and chestnut flour sifted with baking powder, then mix well. Transfer the dough onto a lightly floured work surface and form a ball.
Wrap it in cling film and leave it to rest in the fridge for at least 30 minutes. Preheat the oven to 180°, take the dough and roll out 2/3 of it on a lightly floured work surface.
Oil a cake tin with a diameter of 24-26 cm. Line it with shortcrust pastry and fill it with the chestnut and chocolate cream. Roll out the remaining shortcrust pastry and cut out some rolls to place on top of the filling to form the typical tart lattice.
Cover the tart with aluminium foil and bake in a hot oven for about 30 minutes, placing it at the bottom of the oven. After the first 20 minutes, remove the foil and continue cooking, so that the cream inside the tart does not dry out and remains soft and creamy.
