Chestnut-Hazelnut Tarts Recipe

Name: Chestnut-Hazelnut Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60g) whole milk, heated; Scant 1/2 cup (110g) chestnut puree (preferably Clement Faugier; see Note); Scant 2 tablespoons (25g) creme fraiche; 1/2 teaspoon (2g) coarse salt; 1/2 recipe Tart Dough (page 181); Scant 1 cup (200g) creme fraiche; 1/2 cup (100g) sugar; 1/8 teaspoon (0.4g) all-purpose flour; Marrons glaces (see Note), drained and chopped; Chopped hazelnuts; Ground cinnamon; Chopped hazelnuts; Marrons glaces

Servings: persons

1/4 cup (60g) whole milk, heated
Scant 1/2 cup (110g) chestnut puree (preferably Clement Faugier; see Note)
Scant 2 tablespoons (25g) creme fraiche
1/2 teaspoon (2g) coarse salt
1/2 recipe Tart Dough (page 181)
Scant 1 cup (200g) creme fraiche
1/2 cup (100g) sugar
1/8 teaspoon (0.4g) all-purpose flour
Marrons glaces (see Note), drained and chopped
Chopped hazelnuts
Ground cinnamon
Chopped hazelnuts
Marrons glaces

1
Put the milk, chestnut puree, creme fraiche, and salt in a blender.
2
Blend until very smooth.
3
Scrape into a bowl, cover with plastic wrap, and refrigerate until youre ready to serve the dessert or for up to 2 days.
4
Divide the dough in half and roll each piece out into a rectangle about 9 x 14 inches and 1/16 inch thick.
5
Place the dough on parchment-lined baking sheets and refrigerate for 30 minutes.
6
Cut the dough into 3 1/2-inch circles and line twelve 2 1/4-inch tart rings with the dough.
7
Set on a Silpat- or parchment-lined baking sheet and refrigerate for at least 30 minutes.
8
Heat the oven to 425F or 400F on convection.
9
Whisk the creme fraiche, sugar, and flour together.
10
Trim the excess pastry and prick the shellsbottom and sideswith a fork.
11
Put some chopped marrons glaces and hazelnuts in each shell and spoon in the creme fraiche mixture, filling the shells no more than one-quarter full.
12
Dust lightly with cinnamon.
13
Bake the tarts until the shells are golden brown and the filling is translucent, about 14 minutes.
14
Rotate the baking sheet halfway through baking.
15
The filling will bubble up and probably overflow and then subside as you bake the tarts.
16
Let cool for a few minutes, then remove the tart rings.
17
Slide the tarts back into the oven for 1 to 2 minutes, to crisp the outside of the pastry.
18
Spoon some chestnut sauce on each plate.
19
Top with a tart and garnish with hazelnuts and marrons glaces.

107

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup (60g) whole milk, heated, Scant 1/2 cup (110g) chestnut puree (preferably Clement Faugier; see Note), Scant 2 tablespoons (25g) creme fraiche, 1/2 teaspoon (2g) coarse salt, and more.

Yes, Chestnut-Hazelnut Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chestnut-Hazelnut Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions