Chestnut tart is rich, smooth, and silky with a luscious almond filling on a homemade pie crust made with oat flour and whole wheat flour. This diabetic-friendly festive tart is made with date sugar, spelt flour, and almond flour, spiced with cardamom and saffron strands. These crusty-edged tarts filled with roasted and ground chestnuts will be the star of your holiday platter!
My son once brought home some chestnuts from London, England when he was visiting us for the holidays. This time, I wanted to make a tart using the chestnuts, and I couldn’t help but think of the Bakewell tart. I drew my inspiration from the Bakewell tart (without the jam) when we were on a cruise around South America. It was at a very well-established bakery in Buenos Aires that we tasted a fine tart that was similar to the Bakewell tart but was made with chestnuts that were used for both the crust and the filling. This tart was served with ice cream, and we loved it a lot. However, some of our friends could not enjoy the Chestnut Tart as they are diabetic, and unfortunately, there were no sugar-free options available for them.
So when we returned home, I made some diabetic-friendly baked goods for our friends and greeted them with a holiday platter of sugar-free treats. To my surprise, everyone loved the sugar-free desserts so much that I packed some more treats to take home with them. I wanted to include everyone in the fun during the holiday season. I am sure that you will also love this Chestnut Tart, so much so that you will want to make it sugar-free all the time.
As the holiday season is upon us, many people will be baking sweet treats to share with friends and family. But as we become increasingly health-conscious about sugar and sugar-based sweet treats, I wanted to share this recipe, which is diabetic-friendly. This Chestnut Tart that I created is a British-inspired recipe for those who are health-conscious and are watching their calories by following a strict sugar-free diet or are looking for a diabetic-friendly dessert. It does not have any unhealthy carbs nor does it taste too sweet. It does not contain any artificial sweeteners that are harmful and will be a sure show-stopper at your holiday festivities.
Difference between whole grain and refined flour:
As this is an original creation, I wanted to talk about why I chose these particular ingredients. Let’s begin with the combination of whole wheat flour and oat flour.
Whole Wheat: Some of you have asked me why I chose to use whole grain instead of refined flour. To begin with, wheat is made of grains (or seeds) of grasses, which include oats and rice. Each grain (also called a kernel) consists of the following:
- Bran is the outer coating of the kernel and contains mostly fiber, vitamins, and minerals.
- A germ is the part that germinates into a new plant and contains vitamins, healthy fats, and other nutrients.
- Endosperm is the energy source and contains mostly starch and a small number of proteins and vitamins.
Whole grains contain all parts of the grain. It is simply ground into flour, so nothing is taken away and nothing is added. What this means is that the body consumes the natural vitamins and minerals present in the germ because it has a high fiber content that moderates the effect of the starch. Do not make the mistake of thinking that starch is completely bad. It is a necessary source of carbohydrates and sugars that your body needs. Whole grains moderate these effects because they also contain fiber.
Refining these grains mostly removes both the bran and the germ leaving only the endosperm. While this gives the grain a finer texture and a longer shelf life, the majority of the nutrients are removed, which can cause higher LDL cholesterol, raised insulin, and blood pressure. It also reduces satiety, meaning that you get hungry faster. The most common grain we will see in supermarkets is the enriched grain. This is the refined grain with nutrients added back (i.e., vitamins, minerals etc.) but is not usually the fiber. It is a sort of compromise between shelf life, nutrients, and, of course, taste.
Benefits of ingredients in the Chestnut Tart:
Oat Flour:
I have talked about the benefits of oat flour in my Beetroot Gnocchi recipe, but here is the synopsis. Oat flour increases metabolism and satiety because of the cholecystokinin peptide and its high fiber promotes healthy bowel movement.
Chestnuts:
While I love roasting chestnuts (either on or without an open fire), I wanted to expand my usage of this nut. As I said earlier, the frangipane used in the Bakewell tart is my inspiration. The star of this Chestnut Tart recipe has a long, practical, and glorious global history that goes back millennia. Not only was it a staple source of carbohydrate energy for Alexander’s army and the Roman legions, but the Japanese also traditionally served chestnuts as part of their New Year menu. Their history with chestnuts predates their cultivation of rice.
Please understand that the chestnut is almost a global temperate tree, so we can generically say that there are American, Chinese, Japanese/ Korean chestnut and European chestnuts. For this particular recipe, I have chosen to use the European chestnut, specifically the Italian variety because as I compared the different types of chestnut, I found that they had a more balanced sweetness than the rest. On the health benefits, despite being a high-carb food, chestnuts are also a good source of fiber as well as high in vitamins B and C, copper, manganese, and various antioxidants. They help with heart health, regulate blood sugar levels, aid in weight loss, possess both anti-inflammatory and antioxidant properties, and aid in digestive health.
My family loves this Chestnut Tart, especially with coffee because it is filling, tasty, and most importantly, healthy. So, as you gather with friends and family for your holiday lunch and dinner, keep this Chestnut Tart recipe in mind because while it will certainly satisfy that sweet tooth, and it does so in an extremely healthy way.
Frequently Asked Questions:
1. What fruits or flavors pair well with chestnuts?
I have tried baking chestnuts with pears, chocolate and vanilla and they all tasted good. I have read that apples also pair well with chestnuts in desserts.
2. Can I use Chinese chestnuts in this Chestnut Tart recipe?
Yes, you can use Chinese chestnuts in this recipe. Chinese chestnuts are difficult to shell, which is why I used the Italian roasted and shelled chestnuts. However, you could soak the Chinese chestnuts in water the previous night and then roast them in a pan or the oven. The chestnuts must be slow-roasted until they turn blackish-brown. Then you can cool and shell them. To grind the chestnuts, do not pulse them for long. Grind them in short intervals and check if they are ground to a more or less fine powder.
3. Where can I find the Italian roasted and shelled chestnuts?
Italian chestnuts that are roasted and shelled are available on Amazon.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
For the pastry:
You could choose to make the short-crust pastry with all-purpose flour if you like. Since this is an original diabetic-friendly recipe, the ingredients, combinations, and proportions are very specific to this recipe. I have not tried making this Chestnut Tart with other whole-grain flour, so I cannot recommend any substitutions that I know will work.
- Flour: whole wheat flour, oat flour
- Fat: unsalted butter, clarified butter (ghee)
For the filling:
- Fat: unsalted butter
- Sweetener: date sugar
- Flour: almond flour, spelt flour and ground chestnut
- Spice: cardamom seeds, saffron strands
How to make the Chestnut Tart:
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
- How to make the short-crust pastry:
- Prepare the ingredients.
- Mix the ingredients in a stand mixer using the dough hook attachment. Slowly, drizzle ice-cold water, one tablespoon at a time until the mixture barely comes together.
- Transfer the mixture to a floured surface or board and knead the dough with your hands. Shape the dough into a flat disc and wrap it with cling film. Refrigerate for 15 minutes.
2. How to make the filling:
- Prepare the ingredients.
- Beat the butter and date sugar until fluffy in a stand mixer with the paddle attachment. Add eggs one at a time and beat well between additions.
- Fold in the ground chestnut, almond flour and spelt flour. Use the ‘stir’ mode or a wooden spatula to mix/fold the ingredients. Add the saffron milk, and crushed cardamom seeds. Add a tablespoon of milk if needed and mix to form a slightly dropping consistency and keep aside.
Preheat the oven to 400 degrees F. Remove the pastry from the refrigerator and roll it on a floured surface to 1/8″. Use the rolling pin to lift the sheet and place it in the tart pan. Press down the corners of the pan and patch any holes or cracks using your fingers.
- Cut or trim the edges of the pan and use a fork to pierce holes in the tart base. Line the tart pan with baking paper and put some beans on it. Blind bake the tart base for 5 minutes with the beans.
- Remove the tart pan from the oven. Remove the baking paper and the beans and bake again for 5-8 minutes in the oven. Then, allow the tart base to cool for 3 minutes.
- Use an ice cream or cookie scoop or a piping bag to scoop/pipe the filling on the tart base.
- Then use an offset spatula to level the top of the tart. Bake at 350 degrees F for 20-25 minutes or until a cake tester comes out clean.
- Cool the tart and slice with a serrated knife. Garnish with chestnut halves and a saffron strand.
1. Please level the filling using an offset spatula or the Chestnut Tart will be uneven on top after baking.
2. Allow the pastry base to cool for a couple of minutes after blind baking it, and then scoop the filling in to avoid the filling from melting quickly in a hot pastry shell.
3. Blind baking the pastry crust will result in a crispy crust after the tart is baked with the filling. Otherwise, the filling will get baked and the crust will not be completely baked.
4. The filling can be of dropping consistency but should not be runny. Add a tablespoon of flour at a time if the filling is runny.
Serving suggestions:
Please feel free to serve the Chestnut Tart with your choice of ice cream or whipped cream. I served it with a chestnut half and saffron strand on top of each slice for dessert with some coffee. Some of my guests helped themselves to a dollop of homemade Kulfi ice cream on the side, and they loved it. My son enjoys this tart with some chocolate shavings on top to make it a chocolate Chestnut Tart.
Storage:
You can refrigerate the Chestnut Tart for a week or freeze in airtight boxes for a month. To reheat the tart, remove it from the freezer and leave it in the refrigerator the previous day. Bake on very low heat (300 degrees F) for 10-12 minutes the following day. I highly recommend consuming the tart within the first few days of baking it.
Other tart recipes that you might like:
Chestnut Tart
Equipment
Ingredients
For the short crust pastry:
- 5 oz Bob's Red Mill whole wheat flour
- 3 oz Bob's Red Mill oat flour
- 5 oz butter unsalted
- 1 oz clarified butter (ghee)
- a pinch salt
For the filling:
- 4 oz butter unsalted
- 4 oz date sugar
- 2 egg
- 2 oz ground chestnut
- 2 oz Bob's Red Mill almond flour
- 1 oz Bob's Red Mill spelt flour
- 5 pods cardamom seeds crushed
- a pinch saffron soaked in 3 tbsp of warm milk
- 3 tbsp milk extra if needed
- a pinch salt
Instructions
How to make the short crust pastry:
- Prepare the ingredients.
- Mix the ingredients in a stand mixer using the dough hook attachment. Slowly, drizzle ice cold water, one tablespoon at a time until the mixture comes together.
- Transfer the mixture to a floured surface or board and knead the dough with your hands. Shape the dough into a flat disc and wrap with cling film. Refrigerate for 15 minutes.
How to make the filling:
- Prepare the ingredients.
- Beat the butter and date sugar until fluffy in a stand mixer using the paddle attachment. Add eggs one at a time and beat them well between additions.
- Fold in the ground chestnut, almond flour and spelt flour. Use the 'stir' mode or a wooden spatula to mix/fold the ingredients. Add the saffron milk, crushed cardamom seeds. Add a tablespoon of milk extra at a time if needed and mix to form a slightly dropping consistency and keep aside.
- Preheat the oven to 400 degrees F.Remove the pastry from the refrigerator and roll it on a floured surface to 1/8". Use the rolling pin to lift the sheet and place it in the tart pan. Press down the corners of the pan and patch any holes or cracks using your fingers.
- Cut or trim the edges of the pan and use a fork to pierce holes in the tart base. Line the tart with baking paper and put some beans on it. Blind bake the tart base for 5 minutes with the beans.
- Remove the tart pan from the oven. Remove the baking paper and the beans and bake again for 5-8 minutes in the oven. Then, allow the tart base to cool for 3 minutes.
- Use an ice cream or cookie scoop or a piping bag to scoop/pipe the filling on the tart base.
- Then, use a spatula to level the top of the tart. Bake at 350 degrees F for 20-25 minutes or until a cake tester comes out clean.
- Cool the tart and slice with a serrated knife. Garnish with chestnut halves and a saffron strand.
Notes
- I did not slather the pastry shell with jam before filling it. The filling is flavorful on its own. Feel free to add jam to your liking.
Nutrition
0 Comments