Tart from the ardèche

This tart is a smooth, comforting dessert with a beautifully light texture. The chestnut cream is sweetened and enriched with cream and egg yolks, then lifted with airy whipped egg whites for a soft, mousse-like filling. Baked in a crisp sweet shortcrust base until golden, the tart delivers a gentle nutty sweetness and a delicate finish. A sprinkle of flaked almonds adds an optional toasted crunch. Perfect for an elegant yet effortless treat.

Prep

20 min

Bake

30m

Total

50 min

Serving

6 to 8 people

Recipe Type

Dessert

Ingredients

250 g chestnut cream Faugier
70 g sugar
25 cl cream
2 eggs
1 roll of sweet shortcrust pastry p 26
Flaked almonds (optional)

Instructions

Preheat the oven to 200°C
Mix the chestnut cream with the sugar.
Whisk the whites until they are stiff.
Add the cream, the 2 egg yolks and fold the egg whites to the mixture.
Roll out the pastry on greaseproof paper.
Arrange the greaseproof paper and pastry in the pie dish. Prick all over with a fork.
Pour the mixture over.
Cook for 30 min.