Chestnut Tart

Chestnut Tart

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Calories: 2962


  • 8 oz shortcrust pastry
  • 1 lb tin chestnut puree
  • 1/4 pint cream
  • 2 egg yolks
  • 2 oz butter
  • 4 oz sugar
  • 1 tablespoon sherry
  • 1 tablespoon real orange juice
  • 1 tablespoon orange peel chopped
  • slices crystallized orange to decorate


  • Roll out the pastry, line the flan tin and bake blind for 15 minutes at 200°C, 400°F, mark 6.
  • Mix the egg yolks, the cream, sugar and liquids carefully into the chestnut puree making sure all are well blended.
  • Add the orange peel.
  • When the pastry case has cooled a little, add the chestnut mixture. Dot with butter.
  • Bake at 170°C, 325°F, mark 3 for about 25 minutes, when the chestnut mixture should be set.
  • Serve cold, decorated with slices of orange or chopped orange peel and lots of whipped cream.
Calories: 2962 kcal
Carbohydrates: 441 g
Protein: 32 g
Fat: 119g
Saturated Fat: 64 g
Trans Fat: 2 g
Cholesterol: 675 mg
Sodium: 1574 mg
Potassium: 2564 mg
Fiber: 5 g
Sugar: 116 g
Vitamin A: 3852 IU
Vitamin C: 200 mg
Calcium: 262 mg
Iron: 13 mg
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