-
1
Tart dough: Bring the butter and egg to room temperature.
-
2
Sift the flour.
-
3
Lightly grease the pan with butter and dust with flour.
-
4
Chill the pan in the refrigerator.
-
5
Cream the butter.
-
6
Add the sugar in 2-3 batches and mix until the mixture becomes white.
-
7
Add the beaten egg a little at a time, mixing well with each addition.
-
8
Add the sifted flour and fold gently with a rubber spatula.
-
9
Form the dough into a single lump, wrap with plastic wrap, and let chill in the refrigerator for about 30 minutes.
-
10
Cream filling: Bring the egg and butter to room temperature.
-
11
Cream the butter, then add the sugar in two batches, mixing well after each addition.
-
12
Add the chestnut cream and mix.
-
13
Add the beaten egg in a little at a time, mixing well with each addition.
-
14
Add the rum.
-
15
Sift the almond flour into the mix and fold gently with a rubber spatula.
-
16
Assemble: Cut four of the candied chestnuts in half.
-
17
Mince the remaining chestnuts.
-
18
Roll the tart crust dough out to a circle larger than the tart pan, then line the pan with the dough.
-
19
Poke holes all over the surface.
-
20
Pour about half of the cream into the tart and sprinkle the surface with the chopped chestnuts.
-
21
Add the remaining cream, smooth out the surface, and place the halved chestnuts on top.
-
22
Bake in an oven at 170C for 30-35 minutes.
-
23
Final Touches: Put the jam in a pot with a little water.
-
24
Heat on low until smooth.
-
25
When the tart has cooled, remove from the pan and coat the surface with the thinned jam.
-
26
Cut and enjoy.
-
27
If you cut it into 8 slices, each slice will have its own chestnut on top.
