Chestnut Tartlets

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Pastry:
Butter		40g
Icing sugar or caster sugar		35g
Egg yolk (1) + milk		25g
Flour		90g
Almond powder		20g
Vanilla extract		a few drops
Almond cream*:
Butter		35g
Caster sugar		35g
Almond powder		35g
Egg white		1
Rum		5g
Chestnuts in syrup^		100g

Method

Cook

30min

Soften the butter at room temperature and mix in a large bowl with the sugar, egg yolk & milk, vanilla extract and almond powder with a wooden spoon.

Add the flour in one go and fold in with a slicing motion until it's mixed in and makes a smooth dough.

Put the dough between two sheets of cling film and roll out to 2-3mm thick.

Use a cookie cutter to cut round discs slightly larger than the muffin tray moulds. Cut out the same number of smaller star shapes to cover.

Rub some butter or oil in the muffin tray and place a pastry disc in each.

Pipe some almond cream* in the base of each tartlet. Top with the chestnuts in syrup^ and press down evenly.

Cover each tartlet with a pastry star.

Bake in a preheated oven 170C for 12-15 minutes until lightly browned.

Spread with some apricot jam to give a nice glaze then serve!

*How to make the almond cream:put the butter in a ziploc bag and microwave for 10 seconds.

Add all the other ingredients into the bag and massage the bag to mix together well.

Cut the tip off the bag and use as a piping bag at Step 6.

^How to make the chestnuts in syrup:boil 100g chestnuts until just soft.

In a different pan, boil 100g sugar and 70g water to make a syrup and pour over the cooked chestnuts.

Keep for 2-3 days to really absorb the sweetness. If you can, try to heat it up during this time to intensify the flavours.

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