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1
Prepare the tart crust: I made mine 6 cm in diameter.
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2
Finely mince the simmered chestnuts for the filling.
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3
Make the chestnut cream: Put the chestnuts into a food processor, and blend into a paste.
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4
Add the sugar, rum, and heavy cream to Step 2, and blend until smooth.
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5
Please adjust the overall hardness to the same state as the heavy cream.
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6
The photo shows the chestnut cream after it's blended.
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7
Since it was a bit clumpy when I tried squeezing it, I decided to pass it through a sieve, even though it's a lot of work.
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8
I made about 250 g minus the amount lost from straining it.
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9
It is really delicious when you try it.
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10
It has restaurant-quality flavor!
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11
Put the heavy cream and sugar in bowl, and whip while it cools.
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12
Put it all together: Place 1/3 of the minced chestnut from Step 1 on top of the tart crust and squeeze 1 cm of the cream from Step 6 on top in a mound using a pastry bag fitted with a tip.
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13
Squeeze the chestnut cream from Step 5 on top.
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14
I use this type of pastry tip, but you can of course use a different one!
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15
I squeezed it from the bottom up in a spiral.
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16
Note: If you're using a wide piping tip, I think it's okay not to pass the paste through a sieve.
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17
Top with small chestnuts (for decoration) and a mint leaf (if you have some), and it is done!
