Ingredients
- 1 block of shop-bought shortcrust pastry
- 450ml double cream
- 200g Merchant Gourmet Chestnut Purée
- 1 vanilla pod (or 2 tsp vanilla extract)
- ½ - 1 tsp ground cinnamon
- 8 egg yolks
- 150g golden caster sugar
- Freshly grated nutmeg
Instructions
- Preheat your oven to 180°C.
- Roll out the shortcrust pastry and line a tart tin with the pastry.
- Prick the base of the pastry with a fork to prevent it from puffing up during baking, line with baking paper and fill it with baking beans or rice.
- Bake in the preheated oven for 20 min, until the edges are golden. Remove the baking paper and beans and bake for another 10 mins. Trim off the excess edges once cooled.
- While the pastry is cooling, split the vanilla pod and scrape out the seeds. Add the seeds and the pod to the double cream along with the chestnut puree in a saucepan.
- Gently simmer for 5 mins, whisking to make sure the puree breaks down then remove from the heat.
- In a mixing bowl, whisk together the egg yolks and golden caster sugar until pale and smooth.
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling, finish with the ground cinnamon.
- Pour the custard mixture into the pre-baked pastry and top with freshly grated nutmeg. Bake the tart at 160°C for around 30 minutes, or until the custard is just set with a slight wobble in the centre. Allow to cool and set before slicing.
