Chestnut tart with pear coilis

Tartelettes or chestnut tart and pear coulis

Chestnut tart is an irresistible autumn pastry that you need during rainy days.

It’s quick and easy to make. If making the crust for tart or tartlettes is the most difficult part of this recipe then you can imagine how simple it is to make everything else.

Chestnut tart

Tartlette crust

Do you know the difference between tart and tartlette crust?

There isn’t any, and if you don’t believe me believe this.

This is a regular recipe that is bound to be successful. You can make 2 tarts of 20 cm diameter from the dough quantity I recommend here. This is for about 5 persons. Or it can also be 8 tarlettes of 10 cm diameter.

Original French tart crust (Pâte brisée) consists of flour, eggs, butter, salt, sugar and water.

Chestnut tart

I always mix wet ingredients together (in this case eggs and water), and dry ingredients together (in this case flour, salt, sugar), and then, at the end I add cold butter.

It’s very important not to knead the tart dough too hard. It should be kneaded fast, without giving the dough elasticity.

If you make a larger quantity of dough, you can wrap it in a transparent foil and vacum it with the help of  this and leave in the fridge for the next occasion. That’s what I always do.

Pear coulis

You will need 2-3 larger ripe pears for the coulis. Williams pears are now in season, whish are super sweet and just right for this tart.

Chestnut tart

Clean them and cut them in smaller pieces so that you prepare them faster, put them in a pot, add ginger, honey, vanilla and one orange juice.

Cook until you get a mixture that’s thinner than jam.

Cut in brunoise cubes one smaller pear.

Chestnut tart filling

Instead of baking or cooking a chestnut in a shell, you can also use chestnut puree.

I made this filling with chestnut puree, mascarpone cheese and ricotta cheese. I added a bit of orange and vanilla, but I didn’t add sugar because the chestnut puree is already sweet.

Chestnut tart with pear coulis

It’s important to keep the filling cold.

You can use whichever ending for the piping bag. Mine is with tiny holes, and that’s how I get these spaghetti.

If you like salty tartelettes and tarts you must try this , and then this.

For those with a sweet tooth, this is the real deal.

Complete recipe as follows.

Recipe Rating

  • (0 /5)
  • 0 ratings

Text size

About Chef

Related Recipes