Chestnut-Hazelnut Tarts

Name: Chestnut-Hazelnut Tarts
Yield: serves 12
Ingredients: 1/4 cup (60g) whole milk, heated; Scant 1/2 cup (110g) chestnut puree (preferably Clément Faugier; see Note); Scant 2 tablespoons (25g) crème fraîche; 1/2 teaspoon (2g) coarse salt; 1/2 recipe Tart Dough (page 181); Scant 1 cup (200g) crème fraîche; 1/2 cup (100g) sugar; 1/8 teaspoon (0.4g) all-purpose flour; Marrons glacés (see Note), drained and chopped; Chopped hazelnuts; Ground cinnamon; Chopped hazelnuts; Marrons glacés

December 9, 2011

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.

Cooks' Note

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 notes

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