Brown chestnut tower

Sweet crispy tart crust: low-gluten flour 152 grams	Powdered sugar 45g
Butter 96 grams	Chestnut inset: chestnut puree 150g
Egg yolk 2	Fine sugar 40g
Milk 180g	Low gluten flour 6 grams
Chestnut cream: chestnut puree 50 grams	Light cream 120g
Candied chestnuts 18 capsules

Brown chestnut tart recipe

Step 1

Cut the butter into small pieces, soften at room temperature, and add the powdered sugar all at once.

Step 2

Beat the butter with a whisk until it turns white and doubles in volume.

Step 3

Add the egg yolks in portions, beating each time until the egg yolks are completely blended with the butter before adding the second time.

Step 4

Sift in the low-gluten flour and mix in a "Z" shape until there is no dry flour.

Step 5

Wrap in plastic wrap and refrigerate for about 30 minutes.

Step 6

Take out the tart shell and roll it into thin slices with a rolling pin.

Step 7

Prepare 4 tower rings with a diameter of 8 cm. First, use the tower rings to cut out 4 circular bottoms.

Step 8

Then roll the dough into thin sheets and cut into four strips with the same length as the tower ring (the thickness should be the same as the bottom of the tower).

Step 9

Put the long strip inside the tower ring (if it becomes soft, you can put it in the refrigerator), and press it with your hands until the tarpaulin sticks to the tower ring.

Step 10

Cass 540 oven settingsUp and down fire function, temperature 170 degrees, starts preheating.

Step 11

Poke holes in the bottom of the tart shell with a spoon.

Step 12

Place a paper cup and some baking stones. (If you don’t have tar stone, you can use red beans or black beans instead)

Step 13

Place in the preheated oven and bake for 18-20 minutes. Take out the baking stone after 8 minutes and continue baking until brown.

Step 14

Remove the tart shell, transfer to a wire rack and let cool.

Step 15

Start making chestnut fillings: add fine sugar to egg yolks.

Step 16

Stir until the sugar is melted and the egg liquid becomes thick.

Step 17

Add milk and mix well.

Step 18

Add chestnut puree and mix well.

Step 19

Add low-gluten flour and mix well, then put it into the milk pot and heat over low heat while stirring until thick.

Step 20

14 candied chestnuts whole, 4 cut into small pieces.

Step 21

Put the prepared chestnut filling into a piping bag.

Step 22

Squeeze into the tart shell and add chopped chestnuts.

Step 23

Spread the chestnut filling on the surface and smooth it out with a spatula.

Step 24

Place in the oven at 170 degrees and bake for 15 minutes.

Step 25

Continue to make the chestnut cream, whip the light cream until it has a slight texture, then add the chestnut puree and mix well.

Step 26

After the chestnut tart has cooled, place two whole candied chestnuts in the middle, squeeze on the chestnut cream, and then put one whole chestnut on top.

Step 27

Place the remaining chestnut cream into a piping bag fitted with a small straw piping tip.

Step 28

Pipe the chestnut cream from bottom to top in a circular motion into a cone shape, and place half of the chestnuts on top.

Step 29

Sift moisture-proof powdered sugar and decorate with edible gold foil. Brown chestnut tart cooking tips