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1
Put the milk, chestnut puree, creme fraiche, and salt in a blender.
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2
Blend until very smooth.
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3
Scrape into a bowl, cover with plastic wrap, and refrigerate until youre ready to serve the dessert or for up to 2 days.
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4
Divide the dough in half and roll each piece out into a rectangle about 9 x 14 inches and 1/16 inch thick.
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5
Place the dough on parchment-lined baking sheets and refrigerate for 30 minutes.
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6
Cut the dough into 3 1/2-inch circles and line twelve 2 1/4-inch tart rings with the dough.
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7
Set on a Silpat- or parchment-lined baking sheet and refrigerate for at least 30 minutes.
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8
Heat the oven to 425F or 400F on convection.
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9
Whisk the creme fraiche, sugar, and flour together.
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10
Trim the excess pastry and prick the shellsbottom and sideswith a fork.
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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.
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12
Dust lightly with cinnamon.
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13
Bake the tarts until the shells are golden brown and the filling is translucent, about 14 minutes.
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14
Rotate the baking sheet halfway through baking.
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15
The filling will bubble up and probably overflow and then subside as you bake the tarts.
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16
Let cool for a few minutes, then remove the tart rings.
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17
Slide the tarts back into the oven for 1 to 2 minutes, to crisp the outside of the pastry.
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18
Spoon some chestnut sauce on each plate.
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19
Top with a tart and garnish with hazelnuts and marrons glaces.
