Chestnut Tart
Ingredients
- 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
Instructions
- 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