How to Cook Delicious Rich and Easy Chestnut Tart with Healthy Tart Crust

Rich and Easy Chestnut Tart with Healthy Tart Crust. Gluten Free Berry Tart filled with a creamy greek yogurt cheesecake filling and an Almond Crust. This beautiful Berry Tart is a light dessert that's perfect for the summer! Well if you follow me on Instagram, you know that I had one fun weekend!

This tart has several components, but each of them are foolproof, delicious, and easy. Also, I wanted to prepare it ahead of time, but I was concerned that the cream would make the crust too soft if I left the. This healthy lemon tart recipe uses dairy-free lemon curd and a gluten-free almond crust. You can cook Rich and Easy Chestnut Tart with Healthy Tart Crust using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Rich and Easy Chestnut Tart with Healthy Tart Crust

1. Prepare of [To make the tart crust:].
2. It's 1 of Refer to the recipe for "Easy Tart Crust".
3. You need 1 of Refer to the recipe for "Tofu Tart Crust".
4. It's of [To make the filling:].
5. You need 200 grams of Boiled chestnuts.
6. You need 120 ml of Milk.
7. It's 50 grams of Sugar.
8. Prepare 1 of Egg.
9. It's 1 tbsp of Margarine or butter.
10. Prepare 2 tbsp of Cake flour.
11. You need 1 tsp of Brandy or rum.
12. Prepare 15 of Chestnuts simmered in their innner skins.

They taste like lemon bars - one of the best easy dessert recipes! This healthy lemon tart recipe is brought to you by my friends at Bob's Red Mill. Thank you for supporting the brands that make this site (and my. Use a Tart Pan: Having made several of this recipe in pie form, I've come to realize that it is best made in a tart pan.

Rich and Easy Chestnut Tart with Healthy Tart Crust step by step

1. [Prepare the tart crust:] I used the "Easy Tart Crust" recipe. The recipe for this original tart crust has been posted. If you are using another tart crust, refer to that recipe..
2. Let the tart crust sit for more than 30 minutes at room temperature. If you will not be using it for a while, let it sit in the refrigerator..
3. [Preparing the chestnut paste:] Boil the chestnuts and peel off the skin. Put them in a food processor, add the milk and sugar, then make it into a paste..
4. The chestnut paste should be soft enough that it cannot be picked up in one clump. If the paste appears too hard, adjust the consistency by adding milk..
5. In a bowl, combine the egg and melted butter. Add half of the paste, the sifted cake flour, then the remaining paste, and the brandy or rum in that order, and mix it lightly after each addition..
6. Pour the filling into the uncooked tart crust. Arrange the shibukawani (the chestnuts simmered in its inner skin) on top..
7. Bake it at 170℃ for about 40 minutes. Sprinkle on powdered sugar to taste..

Whenever I made this in a regular pie dish, a lot of the crust got stuck in the bottom crease of What a great idea of making pie crust! And gosh, the recipe looks so easy and delicious! Preparation Blend flour and salt in processor. This is the best custard tart I've ever tasted! The crust is a shortbread cookie filled with rich creamy pastry cream and topped with juicy ripe peaches.