Vistula and chestnut tartlet

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put 100 g butter in pieces, icing sugar, egg and flour in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Drain the cherries, collecting the juice. Fill up to 250 ml with water. Mix sauce powder with approx. 6 tablespoons of juice until smooth. Bring the rest of the juice to the boil, remove from the heat, stir in the sauce powder and simmer while stirring for about 1 minute.

2. 2

   Fold in the cherries and let them cool down. Grease brioche cups (bottom 5 cm Ø; top 9 cm Ø) well. Roll out the dough in portions on a floured work surface. Cut out circles (approx. 13 cm Ø), line the moulds with them, cut off any protruding edges. Chill the ramekins for about 30 minutes. Bring chestnuts, milk, 250 g cream, sugar, 1 packet of vanillin sugar, 1 tablespoon of butter and salt to the boil. Simmer over a gentle heat for 20-30 minutes until the chestnuts are very soft. Finely puree the chestnut mixture. Let it cool down. Place the tins on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Allow to cool slightly and then carefully turn out of the tins. Let cool off. Chop the chocolate and melt over a warm water bath.

3. 3

   Finely puree the chestnut mixture. Let it cool down. Place the tins on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Allow to cool slightly and then carefully turn out of the tins. Let cool off. Chop the chocolate and melt over a warm water bath. Mix cream thickener and 1 packet of vanilla sugar. Whip 250 g of cream until stiff, allowing the cream firming mixture to trickle in. Pour about half of the cream into the shortcrust pastry tartlets and spread cherries on top. Add the rest of the cream. Pour the chestnut mixture into a piping bag with a large star-shaped spout. Spray tuffs on the tartlets. Drizzle chocolate over them.

4. 4

   Mix cream thickener and 1 packet of vanilla sugar. Whip 250 g of cream until stiff, allowing the cream firming mixture to trickle in. Pour about half of the cream into the shortcrust pastry tartlets and spread cherries on top. Add the rest of the cream. Pour the chestnut mixture into a piping bag with a large star-shaped spout. Spray tuffs on the tartlets. Drizzle chocolate over them.

5. 5

   1 hour waiting time

Nutrition Facts

KCAL
650 kcal

CARBS
69 g

FATS
37 g

PROTEINS
8 g