Chestnut Tart

This delicious tart is perfect for using up those leftover cooked chestnuts.
To make things easier and at other times of the year, you can opt for frozen chestnuts.
If you want, you can also use puff pastry, but the phyllo makes all the difference.
If you don't have a rectangular tart pan, you can use tart molds and make individual servings.

Neuza Costa

11 June, 2023

Ingredients:

• 350 g (about 12.3 ounces) of chestnuts
• 6 sheets of phyllo dough
• 250 g (about 1.25 cups) of sugar
• 100 ml (about 0.42 cup) of water
• 120 g (about 1/2 cup) of butter, cut into cubes
• 3 large eggs
• 3 egg yolks
• Melted butter
• 1 cinnamon stick
• 1 lemon peel
• Salt
• 1 coffee spoon of anise
• Powdered sugar
• Ground cinnamon
• 1 rectangular tart pan with removable bottom, 32x22 cm (12.6x8.7 inches)

Instructions:

1. With a knife, make a cut in the chestnuts.
2. In a pot with boiling water, add salt and anise.
   Stir and cook the chestnuts over low heat for 25 minutes.
   After the chestnuts are cooked, remove them with a slotted spoon to a plate and let them cool slightly.
3. Meanwhile, make the sugar syrup.
   In a small saucepan, bring the sugar, water, cinnamon stick, and lemon peel to a boil.
   Stir and when it begins to boil, let it boil for a minute and a half.
   After the time has passed, turn off the heat.
4. Over a sheet of parchment paper, brush a sheet of phyllo dough with butter on both sides.
   On top, place another sheet of phyllo dough and brush only on top.
   Repeat the process with the remaining sheets.
   Place the dough on the tart pan and tuck it in well.
5. Peel the chestnuts into a bowl.
   To the chestnuts, add the butter and sugar syrup without the cinnamon stick and lemon peel.
   Blend everything with a hand blender or you can do this process in a blender.
   When it's a homogeneous mass, add the eggs and egg yolks.
   Beat a little more until everything is well mixed.
   Pour the mixture into the tart pan.
6. Bake in a preheated oven at 180°C (about 356°F) and let it cook for about 25 minutes.
   After the tart is cooked, remove it.
   Let it cool a little and unmold it.
   Finally, sprinkle the tart with powdered sugar and ground cinnamon.

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The IntenseFlavour team wishes you a bon appetit!