Chestnut Tart with Whole Wheat Shortcrust Pastry
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon salt
- 1/4 cup sugar
- 12 tablespoons cold unsalted butter
- 1 egg
- Zest of one orange
Whisk together flour, salt and sugar in a mixing bowl. Cut in butter so to form a nice crumbly meal. Create a small well in center of bowl. Crack egg into well and add orange zest. Quickly bring egg into mix - working just enough that dough comes together. Flatten dough into a nice even disk and wrap in plastic. Refrigerate for several hours - or even overnight.
- 1 cup firmly packed brown sugar
- 1 tablespoon corn starch
- 1//2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- Pinch freshly ground nutmeg, plus more for dusting
- Pinch sea salt
- 3 large eggs
- 1 1/2 cups evaporated milk
- 1 1/2 cups unsweetened chestnut puree
- 1/4 sour cream
- 1/2 cup heavy cream
Heat oven to 400. Combine brown sugar, corn starch, spices and salt in a mixing bowl - stir. In another bowl, gently beat eggs just to break up and then whisk in evaporated milk and chestnut puree. Add the wet mixture to dry and whisk well, working out any lumps. Transfer whole lot to the jar of a bar blender and process until smooth - or use an emulsion blender if you are lucky enough to have.
Remove prepared dough from refrigerator and let warm up just enough that it is easy to roll. Roll out dough on a lightly floured surface and then line a 10 inch fluted tart pan with removable bottom. Trim edges flush and chill about 20 minutes. Set tart on a baking sheet and pour filling into prepared tart pan (you will have about 3 tablespoons extra - annoying - not enough to do much with). Transfer to oven and bake until the crust is golden brown, about 20 minutes. Reduce heat to 350 and bake until filling is set, about another 25 minutes. Filling should puff along the edges and may begin to crack. The center should be just a tad wobbly but not wet. Remove from oven, transfer to a wire wrack and cool completely.
Combine sour and heavy creams. Beat to soft peak. Mound cream over cooled tart. Dust with freshly grated nutmeg.