The Catalan TableIngredients
Servings:
4
Ingredients
- 500 gchestnut cream
- 3 duck eggs
- 125 gsoftened butter
Nutritional Information
Per Serving (Approx.)
Calories
772 kcal
Protein
13 g
Fat
80 g
Carbohydrates
4 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 180ºC so that it reaches the correct temperature when you bake the cake.
- Let the butter sit at room temperature for at least 30 minutes until it reaches a spreadable consistency, necessary for a homogeneous mixture.
- Add the chestnut cream and stir with a spatula until well incorporated.
- Add the eggs, one at a time, slightly beaten. Stir after each egg until the mixture is well integrated before adding the next.
- 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.
- Fill the mold with the freshly prepared mixture, ensuring it is evenly distributed.
- Bake at 180ºC for about 30 minutes. The cake should be slightly al dente, with the center slightly firm to the touch.
- 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.