200 g (8 oz) shortcrust pastry
1 X 439 g (1 lb) tin chestnut puree
150 ml (1/4 pint) cream
2 egg yolks
50 g (2 oz) butter
100 g (4 oz) sugar
1 tablespoon sherry
1 tablespoon real orange juice
1 tablespoon orange peel, chopped
slices crystallized orange to decorate
1 X 439 g (1 lb) tin chestnut puree
150 ml (1/4 pint) cream
2 egg yolks
50 g (2 oz) butter
100 g (4 oz) sugar
1 tablespoon sherry
1 tablespoon real orange juice
1 tablespoon orange peel, chopped
slices crystallized orange to decorate
method
1. Roll out the pastry, line the flan tin and bake blind for 15 minutes at 200°C, 400°F, mark 6.
2. Mix the egg yolks, the cream, sugar and liquids carefully into the chestnut puree making sure all are well blended.
3. Add the orange peel.
4. When the pastry case has cooled a little, add the chestnut mixture. Dot with butter.
5. Bake at 170°C, 325°F, mark 3 for about 25 minutes, when the chestnut mixture should be set.
6. Serve cold, decorated with slices of orange or chopped orange peel and lots of whipped cream.
2. Mix the egg yolks, the cream, sugar and liquids carefully into the chestnut puree making sure all are well blended.
3. Add the orange peel.
4. When the pastry case has cooled a little, add the chestnut mixture. Dot with butter.
5. Bake at 170°C, 325°F, mark 3 for about 25 minutes, when the chestnut mixture should be set.
6. Serve cold, decorated with slices of orange or chopped orange peel and lots of whipped cream.
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
