Chestnut cream tart with raspberry jam flowers

Chestnut Cream Tart with Raspberry Jam Flowers: A Refined Delight Full of Textures

If you're looking for a dessert that will impress and delight all your senses, you've found the perfect recipe! The chestnut cream tart with raspberry jam flowers is not just a dish; it's a true culinary masterpiece. With a tender crust, delicate chestnut cream, and crispy flowers filled with raspberry jam, this tart is ideal for any special occasion or simply to indulge your taste buds.

Before we dive into cooking, let’s see what we need and how to achieve a fabulous result!

Preparation time: 40 minutes
Baking time: 25 minutes
Total: 1 hour and 5 minutes
Servings: 8 servings

Ingredients

For the tart crust:
- 250 g all-purpose flour
- 125 g margarine (or butter, if you prefer)
- 1 heaping teaspoon baking powder
- 1 egg
- 100 g sugar
- 2 ml rum flavoring (from Dr. Oetker)
- 1 egg yolk (for brushing)

For the chestnut cream:
- 500 ml milk (you can use soy milk for a vegan option)
- 4 egg yolks
- 100 g sugar
- 150 g cornstarch
- 4 ml rum flavoring (from Dr. Oetker)
- 120 g chestnut puree (from a jar)
- 1 packet of gelatin sheets

For the raspberry jam flowers:
- Raspberry jam (preferably homemade to preserve the authentic flavor)
- Powdered sugar (for decoration)

Preparing the tart

1. Making the dough:
In a large bowl, sift the flour and baking powder to aerate them. Add small pieces of margarine and, using your fingertips, mix until you achieve a texture similar to wet sand. This is the secret to a tender crust!

2. Combining the ingredients:
Add the egg, sugar, and rum flavoring. Mix well, and if the dough feels too dry, you can add a splash of soy milk. Gently knead everything until you form a compact ball of dough.

3. Resting the dough:
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step is essential to allow the gluten to relax, resulting in a better texture.

4. Baking the tart base:
Preheat the oven to 180°C. On a floured surface, roll out the dough until you have a thin sheet. Place it in a greased and floured tart pan.

5. Preparing for baking:
Use a fork to poke a few holes in the dough to prevent it from puffing up during baking. Brush the edges with the egg yolk to achieve a golden and appetizing crust. Bake for 25 minutes until it turns slightly golden.

6. Cooling the base:
After baking, let the tart cool for a few minutes in the pan, then turn it out onto a plate and allow it to cool completely.

Preparing the raspberry jam flowers

7. Shaping the flowers:
Use a flower-shaped cutter to cut out the remaining dough. Place the flowers on the inverted molds and bake them in the preheated oven for 10-15 minutes or until lightly golden.

8. Assembling the flowers:
Once cooled, fill each flower with raspberry jam and dust with powdered sugar for an elegant and delicious appearance.

Preparing the chestnut cream

9. Heating the milk:
In a saucepan, heat the milk (or soy milk) until warm but not boiling.

10. Mixing the egg yolks:
In a separate bowl, mix the egg yolks with the sugar, rum flavoring, and cornstarch. Gradually add the warm milk to dilute the mixture.

11. Cooking the cream:
Pour the mixture into the saucepan with the warm milk and whisk well. Continue stirring over low heat until the cream thickens and becomes smooth. Add the chestnut puree and mix again.

12. Preparing the gelatin:
Soak the gelatin sheets in cold water for 10 minutes. Once softened, gently squeeze them and heat with a little water until dissolved. Incorporate the gelatin into the chestnut cream, mixing well.

13. Final assembly:
Allow the cream to cool slightly, then pour it into the tart base. Let it cool at room temperature, then refrigerate the tart for about 10-15 minutes to set.

Serving

14. Decorating and serving:
Place the raspberry jam-filled flowers on top of the chestnut cream, adding a few crispy butterflies for a playful touch. Your tart is now ready to be enjoyed!

Tips and tricks

- Variations: You can experiment with different types of jam, such as apricot or blackberry, to vary the flavors.
- Serving: The tart pairs wonderfully with a scoop of vanilla ice cream or warm chocolate sauce.
- Storage: The tart can be stored in the refrigerator for 2-3 days, but it's best enjoyed fresh to appreciate its perfect texture.

Nutritional benefits

Chestnut puree is rich in complex carbohydrates, vitamins (especially B6), and essential minerals, making this tart not only delicious but also nutritious. Additionally, using soy milk offers a healthier, lactose-free alternative.

Frequently asked questions

- Can I use another type of milk?
Absolutely! You can use almond, coconut, or any other plant-based milk you prefer.

- How can I make the tart less sweet?
You can reduce the amount of sugar in the dough and cream, adjusting it to your taste.

This chestnut cream tart with raspberry jam flowers will not only sweeten your meals but also bring a touch of elegance and refinement to any occasion. Enjoy every bite and relish the pleasure of cooking!

 Ingredients: For the tart; 250 g flour 000, 125 g margarine, a full teaspoon of baking powder, 1 egg, 100 g sugar, a 2 ml bottle of rum flavoring from Dr. Oetker, 1 egg yolk for brushing. For the chestnut cream; 500 ml milk, 4 egg yolks, 100 g sugar, 150 g starch, 2 bottles of rum flavoring of 2 ml from Dr. Oetker, 120 g chestnut puree from a jar (from Carrefour), 1 packet of gelatin sheets. For the flowers; raspberry jam, powdered sugar.

 Tags:  chestnut cream cake