Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, rich and easy chestnut tart with healthy tart crust. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Rich and Easy Chestnut Tart with Healthy Tart Crust is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Rich and Easy Chestnut Tart with Healthy Tart Crust is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have rich and easy chestnut tart with healthy tart crust using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Rich and Easy Chestnut Tart with Healthy Tart Crust:

1. Prepare [To make the tart crust:]
2. Prepare 1 Refer to the recipe for Easy Tart Crust
3. Make ready 1 Refer to the recipe for Tofu Tart Crust
4. Get [To make the filling:]
5. Make ready 200 grams Boiled chestnuts
6. Make ready 120 ml Milk
7. Make ready 50 grams Sugar
8. Make ready 1 Egg
9. Get 1 tbsp Margarine or butter
10. Get 2 tbsp Cake flour
11. Prepare 1 tsp Brandy or rum
12. Make ready 15 Chestnuts simmered in their innner skins

Instructions to make Rich and Easy Chestnut Tart with Healthy Tart Crust:

1. [Prepare the tart crust:] I used the Easy Tart Crust recipe. The recipe for this original tart crust has been posted. If you are using another tart crust, refer to that recipe.
2. Let the tart crust sit for more than 30 minutes at room temperature. If you will not be using it for a while, let it sit in the refrigerator.
3. [Preparing the chestnut paste:] Boil the chestnuts and peel off the skin. Put them in a food processor, add the milk and sugar, then make it into a paste.
4. The chestnut paste should be soft enough that it cannot be picked up in one clump. If the paste appears too hard, adjust the consistency by adding milk.
5. In a bowl, combine the egg and melted butter. Add half of the paste, the sifted cake flour, then the remaining paste, and the brandy or rum in that order, and mix it lightly after each addition.
6. Pour the filling into the uncooked tart crust. Arrange the shibukawani (the chestnuts simmered in its inner skin) on top.
7. Bake it at 170℃ for about 40 minutes. Sprinkle on powdered sugar to taste.
8. Ready to serve and ENJOY!

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