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1
Make the tart crust.
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2
Put the flour in a bowl.
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3
Cut the butter into 1cm cubes and add to the flour, then mix together using a dough cutter (or something similar) to create a fine texture.
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4
Make a small well in the mixture and fill it with the sugar, salt, egg yolk, and milk.
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5
Using a spatula (or your hands), mix together.
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6
Press the mixture together into one piece.
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7
Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
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8
Make the filling.
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9
Bring the cream cheese and egg to room temperature.
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10
Chop the roasted chestnuts.
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11
Drain the candied chestnuts well and cut any large pieces in half.
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12
Cream the softened cream cheese and add the sugar and honey.
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13
Mix well.
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14
One at a time, add the beaten egg, flour (sift it into the mix), and cream and mix together well.
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15
Add the roasted chestnuts and mix.
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16
Preheat the oven to 180C.
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17
Roll the dough (from Step 3) out into a circle of about 4-5mm thickness.
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18
Line the pan with the dough, and cut and remove the excess.
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19
Pour in the batter from Step 7, arrange the candied chestnuts onto the top as you like.
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20
Bake in an oven at 180C for about 30 minutes.
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21
Done!
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22
Once cooled, remove the tart from the pan.
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23
Slice and serve on a plate.
