Chestnut Tart
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!
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
Calories: 182kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 36mgSodium: 54mgPotassium: 114mgFiber: 3gSugar: 8gVitamin A: 82IUCalcium: 51mgIron: 1mg
