Meringue tartlet with chestnut cream

Name: Meringue tartlet with chestnut cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 650 g raw sweet chestnuts (chestnuts) with skin (substitute 500 g peeled); 200 ml + 6-7 tablespoons milk; 75 g Sugar; 2 Package. Vanillin sugar; 2 tablespoons (25 g) Butter; 7-10 Tbsp Salt; 300 g Whipped cream; 6-8 (approx. 7 cm Ø) ready meringue tartlets; 6-8 Tsp Cake glaze

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

650 g raw sweet chestnuts (chestnuts) with skin (substitute 500 g peeled)
200 ml + 6-7 tablespoons milk
75 g Sugar
2 Package. Vanillin sugar
2 tablespoons (25 g) Butter
7-10 Tbsp Salt
300 g Whipped cream
6-8 (approx. 7 cm Ø) ready meringue tartlets
6-8 Tsp Cake glaze

Directions

1
Peel the chestnuts and boil them with 1/4 l water. Cover and cook for about 30 minutes until the water is almost absorbed. Add 200 ml milk, sugar, 1 packet of vanillin sugar, butter and 1 pinch of salt. Simmer for approx. 20 minutes until the milk is almost absorbed and the chestnuts have crumbled, stirring frequently. Finely puree the mixture while still hot. Stir in 6-7 tablespoons of milk. If necessary, pass through a fine sieve. Let the cream cool down
2
Whip cream and 1 sachet of vanilla sugar until stiff. Pour into a piping bag with star-shaped spout. Alternately squirt some cream onto the meringue and put the chestnut cream on top (if necessary press it through a potato ricer). Finish with a cream tuff
3
Melt the glaze in the bottle for about 10 minutes in boiling water. Decorate the tartlets with it. Leave to dry