Chestnut Tart
recipe
Chestnut Tart
No commentsIngredients
- 230g fresh sweetened shortcrust pastry
- 125g luxury mixed dried fruit
- 350g fresh chestnuts
- 3 large eggs
- 140ml double cream
- 25g light muscovado sugar
- grated zest of 1 orange
- crème fraíche or ice cream, to serve
Serves:
4
Preparation:
40
Cook Time:
55
Total Time:
95min
Directions
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- Use the ready-rolled pastry to line a cm/n flan or quiche tin. Fold the edges to give a decorative effect and prick the base several times with a fork, then chill for minutes.
- Preheat the oven to //gas mark Line the pastry case with the paper from the pastry and fill with baking beans. Cook towards the top of the oven for minutes then remove the beans and cook for a further minutes or until the base pastry is lightly browned. Remove from the oven and reduce the temperature to //gas mark
- Sprinkle the dried fruit and chestnuts in the pastry case. Whisk the eggs, cream, sugar and orange zest together and pour into the pastry case.
- Cook in the centre of the oven for about minutes until set. Serve just warm with a dollop of cr&#me fra&#che or ice cream.
Source: Tesco
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