Chestnut-Hazelnut Tarts
The origin of this dessert is Tarte Vaudoise, a traditional European pastry. I’ve replaced the original heavy cream with crème fraîche and added different nut textures. It may look simple on the plate, but it’s complex in flavor.
Clément Faugier chestnut puree is available at specialty and gourmet markets and online from Amazon.
Commercial crystallized chestnuts, marrons glacés, are available at specialty and gourmet markets.
Recipe information
Yield
serves 12
Ingredients
For the Chestnut Sauce
For the Tarts
To Serve
Preparation
For the Chestnut Sauce
Step 1
Put the milk, chestnut puree, crème fraîche, and salt in a blender. Blend until very smooth.
Step 2
Scrape into a bowl, cover with plastic wrap, and refrigerate until you’re ready to serve the dessert or for up to 2 days.
For the Tarts
Step 3
Divide the dough in half and roll each piece out into a rectangle about 9 x 14 inches and 1/16 inch thick. Place the dough on parchment-lined baking sheets and refrigerate for 30 minutes. Cut the dough into 3 1/2-inch circles and line twelve 2 1/4-inch tart rings with the dough. Set on a Silpat- or parchment-lined baking sheet and refrigerate for at least 30 minutes.
Step 4
Heat the oven to 425°F or 400°F on convection.
Step 5
Whisk the crème fraîche, sugar, and flour together.
Step 6
Trim the excess pastry and prick the shells—bottom and sides—with a fork. Put some chopped marrons glacés and hazelnuts in each shell and spoon in the crème fraîche mixture, filling the shells no more than one-quarter full. Dust lightly with cinnamon.
Step 7
Bake the tarts until the shells are golden brown and the filling is translucent, about 14 minutes. Rotate the baking sheet halfway through baking. The filling will bubble up and probably overflow and then subside as you bake the tarts. Let cool for a few minutes, then remove the tart rings. Slide the tarts back into the oven for 1 to 2 minutes, to crisp the outside of the pastry.
To Serve
Step 8
Spoon some chestnut sauce on each plate. Top with a tart and garnish with hazelnuts and marrons glacés.
