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.
- TART CRUST:
- 250gr flour
- 25gr sugar
- 5gr salt
- 120gr butter
- 55gr water
- PEAR COULIS:
- 2-3 Williams pears
- 1 teaspoon of grated fresh ginger
- 1 teaspoons of vanilla aroma or 1 vanilla pod
- 1 orange
- CHESTNUT FILLING:
- 400gr chestnut puree
- 250gr mascarpone cheese
- 125gr ricotta cheese
- 1/2 of an orange
- 1/2 teaspoon of vanilla aroma or 1/2 vanilla pod
- You can also make orange supreme cut into brunoise cubes
- TART CRUST:
- Mix water and eggs.
- In a separate bowl, mix salt, sugar, flour and crumble cold butter and slowly mix with the rest. You should get a sandy mixture.
- In the sandy mixture, add eggs and water and mix together in a homogeneous mixture without much kneading so that you do not speed up the gluten development.
- Leave the dough in the fridge for 30 minutes to sit. After that, separate the dough in two parts. Stretch the dough with a rolling pin in a tart mold or a mold for a couple of tartelettes. Bake for about 20-25 minutes on 170°C.
- Pear coulis: Wash the pears, remove the peel, cut into small pieces and cook with the rest of the coulis ingredients (orange, vanilla, ginger).
- Wash 1 pear, remove the peel and cut into brunoise cubes. You can additionally cut orange supreme (cut the orange without the peal or veins, also in brunoise)
- Mix mascarpone and ricotta with a mixer, add chestnut puree, vanilla and orange juice. Mix everything well and put in a piping bag with a desired ending.
- Once the tartelettes are baked, pour warm pear coulis in, then brunoise cut pear and smaller pieces of orange supreme.
- Leave tartelettes to cool off before putting chestnut filling.
- Decorate tartelette with brunoise pears and orange supreme, and you can also sprinkle with cocoa powder.
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.
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.
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.
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.
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.
For those with a sweet tooth, this is the real deal.
Complete recipe as follows.