Preparation Time: 30 mins  |  Cooking Time: 30 mins  |  For: 6-8

INGREDIENTS:

  • 300 g cooked and peeled chestnuts
  • 1 sheet of shortcrust pastry
  • 200 g almond flour
  • 300 g of sugar
  • 2 c. of butter soup
  • 100 ml of cream
  • powdered sugar

PREPARATION:

Preheat the oven to 180°C.

Cook the chestnuts in boiling water for approximately 15 to 20 minutes.

Line a tart pan with the shortcrust pastry. Book.

Grind the chestnuts after cooking until puree and set aside.

In a bowl, mix the almond flour, sugar, eggs, softened butter and cream.

Bake for around 30 minutes. Sprinkle with powdered sugar and serve garnished with chestnuts.