Chestnut Cream Tart

The chestnut cream tart is a soft and velvety delight, with a fluffy base thanks to the whole eggs and softened butter that provide a perfect balance of sweetness and creamy texture.
baked
dessert
vegetarian
Ingredients
Servings
8
Measurement units

Ingredients

  • 500 gchestnut cream
  • 3 duck eggs
  • 125 gsoftened butter
Nutritional Information

Per serving

Calculated for 8 servings

Calories
379 kcal
Protein
5.8 g
Fat
17.4 g
Carbohydrates
50.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Preheat the oven to 180ºC so that it reaches the correct temperature when you bake the cake.
  2. Let the butter sit at room temperature for at least 30 minutes until it reaches a spreadable consistency, necessary for a homogeneous mixture.
  3. Add the chestnut cream and stir with a spatula until well incorporated.
  4. Add the eggs, one at a time, slightly beaten. Stir after each egg until the mixture is well integrated before adding the next.
  5. Line the mold with parchment paper and grease it with butter to prevent the cake from breaking when unmolding, as it remains slightly al dente.
  6. Fill the mold with the freshly prepared mixture, ensuring it is evenly distributed.
  7. Bake at 180ºC for about 30 minutes. The cake should be slightly al dente, with the center slightly firm to the touch.
  8. Allow the cake to cool in the mold for at least 15 minutes. Then, unmold and dust with powdered sugar on top before serving.
Recommendations & Tricks
  • Note: This recipe is a creation of Maria Teresa Fontanills, ideal for special occasions in the fall.
  • To get the best chestnut cream in Barcelona, visit Casa Gispert at Sombrerers Street, 23, or try the Crème de marrons from Ardèche by the Element Faugier brand in Bourg-Madame.
  • Make sure to use a one-piece mold to prevent leaks and line the bottom with parchment paper so the tart doesn't stick.
  • Preheat the oven to 180ºC for at least 10 minutes before placing the tart to ensure even baking.
  • Use eggs at room temperature so they mix better with the chestnut cream and the butter.
  • Beat the eggs together with the softened butter until achieving a homogeneous texture before incorporating the chestnut cream.
Original recipe
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    Chestnut Cream Tart | The Catalan Table