Ingredients for the shortcrust pastry:

- 60 g butter

– 40 g powdered sugar

– 120 g spelled flour type 630

- 1 egg yolk

- Pinch of salt

– Legumes for blind baking

for the chestnut puree:

– 500 g of cooked chestnuts

– 150 g powdered sugar

- 2 tbsp rum

– 2 tbsp cream

In Addition:

– 200 g of lingonberry jam

Preparation:

1. For the shortcrust pastry, mix the butter, icing sugar, spelled flour, salt and egg yolk and quickly knead into a homogeneous dough. Shape into a ball and chill.

2. For the cinnamon cream, boil the cream with the powdered sugar and cinnamon, then set aside to cool. Then fold in the mascarpone and whip until stiff.

3. Mix all the ingredients for the chestnut puree and mix until creamy.

4. Roll out the shortcrust pastry and place in a mold and pull up an edge. Put the legumes on the dough and blind bake for about 15 minutes at 170 degrees.

5. Take out the legumes and let the dough cool down. Then with ⅔ Fill with the cinnamon cream, then spread the cranberry jam on top and cover with the remaining cream.

6. Finally, fill the chestnut puree into a piping bag and decorate the tart with it or simply spread it evenly over the entire tart.

 

Now enjoy it and see you very soon in the VillaVerde.