Chestnut Tart (Gluten Free)

Came across this beautiful looking tart on Gourmet Recipes a foodie community on google+. Once I saw the tart I had to make it. I took the original recipe and made it with the ingredients I had on hand. Now the original recipe is in Italian! yeah, you read it correct people. I don't speak a word of Italian. 

But, I know some Spanish and thought heck it might be similar! Nooooooo! I was wrong, yes dead wrong! okay, okay, lesson learnt. I might have been trying to over stretch my lingua capabilities.

Annnyhoooo...I went to good ole - 'Google' - yup! the one stop shop for what ails yah. 

I plugged the recipe into Google translate and bingo! one chestnut tart recipe, granted I still had to make sense of the ridiculous if not comical translation. The original recipe can be found Here. So, this is my interpretation  of '3 Ragazzi & 1 Cucina'  Enjoy!


Recipe Ingredients
9" tart tin

Pastry: 
Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #




Filling:
Copyrights to images reserved Alicia Lewis @ KitchenTakeovers


#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

Preparation

Preheat oven to 180 degrees

Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Place the chestnuts in a food processor and blitz till they form a fine powdery consistency. Add the brown sugar, salt, flours, baking powder, margarine and xanthan gum. Process till combined well and look similar to the fourth image above.

Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Transfer into a large mixing bowl, and add the egg and egg white (saving the yolk for the filling). Combine well - the mixture will be rather sticky but persevere with it, dusting with flour to thicken up. Knead into a ball, transfer ball into cling film and refrigerate for 1 hour or overnight (I did this overnight).


Baking stage:

Remove the ball from the refrigerator and divide in half (if using a small tart case; save the other half for biscuits!). Roll out the chestnut pastry onto a lightly floured surface using a rolling pin. Carefully place the flattened pastry into the tart case, pressing into the case and trim down the edges. Prick the base of the tart with a clean fork. Blind bake the pastry case for 10 minutes in the preheated oven (I did mine 5 minutes too long).


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers


#you might want to oil your tart case first,  I don't have to as the pastry case is non stick#


Whilst the case is baking prepare the filling. In a clean bowl whisk the egg yolk, vanilla paste, cream cheese and saffron till the mixture is smooth. Combine the cornstarch and sugar in a bowl and sieve slowly whilst mixing into the egg and cheese mixture. Make sure there are no lumps.


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Remove the tart case from the oven after 10 minutes and gently pour the filling into the case making sure it is evenly distributed. 
Take 3 whole cooked chestnuts and slice in half with a sharp knife.


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Arrange these on the tart, this step is optional (more of an after thought for me) -  take some of the left over pastry and roll into strips and lay in a criss cross fashion on top of the tart.


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers


Return to the oven and bake for a further 15 to 20 minutes. Check
with a toothpick or other clean skewer inserted into the centre of the tart after 15 minutes. If it comes out clean it's done, if not return to the oven for a further 5 minutes.

Done!!


Bon App├ętit!!



Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

















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