Chestnut Tart from Sud de France by Caroline Conran
After various tests with purée de marrons in a tin (dull and dry), crème de marrons either in a tin or in tubes (light and sweet), fresh chestnuts (very fiddly) and vacuum-packed chestnuts, I much...
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Cooking tools:
- Oven
- Tart pan
- Parchment paper
- Pie weights
- Mixing bowl
- Grater
- Citrus press
- Spoon
Ingredients
- shortcrust pastry
- 200 g crème fraîche
- 2 eggs plus 1 yolk
- Icing sugar
- ½ tsp ground cinnamon
- 1 small orange - rind and juice
- 200 g crème de marrons (from a tin or 3 tubes)
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