Barquette aux marrons
“A favourite in European cakes and desserts, ground or pureed chestnuts are now widely available and make cooking with this unusual ingredient a breeze.”
- 250g shortcrust pastry
For the almond layer
- 60g butter, at room temperature
- 60g ground almonds
- 60g castor sugar
- 1 tsp plain flour
- 1 egg
- 1 tsp rum
- 250g sweet chestnut puree
- 90g unsalted butter, at room temperature
- 2 tsp rum
- 1 cup pure icing sugar, sieved
- 1 tsp melted butter
- 2 tbsp hot water
Delicious boat-shaped pastries filled first with an almond frangipane cream, then a mound of chestnut butter cream and topped with a thin white icing
Method
Preheat oven to 200C.
Line barquette moulds with thinly rolled pastry.
For the almond layer
Briefly combine the ingredients for the almond layer in a food processor. Spoon into the pastry-lined moulds filling each two-thirds full. Bake for about 12-15 minutes. The almond layer will feel a little springy and will be golden brown. Cool completely.
For the chestnut layer
Mix ingredients and process for a minute or so until the mixture is very well combined. Divide the chestnut mix between the tartlets, moulding each one with a spatula to the traditional domed shape.
Place in the fridge until the chestnut filling is very firm.
For the icing
Mix the icing until thick but still pourable and spoon over the cold tartlets. In the photo I have decorated the tartlets with piped melted chocolate.
Makes 6-8.
This recipes is featured in the book, Autumn which is available now in all
good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
