Chestnut Cheese Tart

Name: Chestnut Cheese Tart
Yield: 6 servings
Cuisine: American
Ingredients: 120 grams Cake flour; 50 grams Butter; 30 grams Granulated sugar; 1 Egg yolk; 2 tsp Milk; 1 pinch Salt; 150 grams Cream cheese; 30 grams Granulated sugar; 1 tbsp Honey; 1 Egg; 50 ml Heavy cream; 30 grams Cake flour; 80 grams Peeled, roasted chestnuts; 80 grams Candied chestnuts

cookpad.japan @cookpad_jp

This season gets colder day by day, so I have been thinking of some sweets that we could enjoy with hot coffee.

Make sure to do any prep, such as preparing the pan by greasing it with oil and dusting with flour. Baking times may vary from oven to oven, so please adjust as necessary. Recipe by caramel-cookie

This season gets colder day by day, so I have been thinking of some sweets that we could enjoy with hot coffee.

Make sure to do any prep, such as preparing the pan by greasing it with oil and dusting with flour. Baking times may vary from oven to oven, so please adjust as necessary. Recipe by caramel-cookie

cookpad.japan @cookpad_jp

This season gets colder day by day, so I have been thinking of some sweets that we could enjoy with hot coffee.

Make sure to do any prep, such as preparing the pan by greasing it with oil and dusting with flour. Baking times may vary from oven to oven, so please adjust as necessary. Recipe by caramel-cookie

This season gets colder day by day, so I have been thinking of some sweets that we could enjoy with hot coffee.

Make sure to do any prep, such as preparing the pan by greasing it with oil and dusting with flour. Baking times may vary from oven to oven, so please adjust as necessary. Recipe by caramel-cookie

Saved

Ingredients

6 servings

Tart Crust
120 gramsCake flour
50 gramsButter
30 gramsGranulated sugar
1Egg yolk
2 tspMilk
1 pinchSalt
Filling
150 gramsCream cheese
30 gramsGranulated sugar
1 tbspHoney
1Egg
50 mlHeavy cream
30 gramsCake flour
80 gramsPeeled, roasted chestnuts
80 gramsCandied chestnuts

Saved

Steps

1

Make the tart crust. Put the flour in a bowl. Cut the butter into 1cm cubes and add to the flour, then mix together using a dough cutter (or something similar) to create a fine texture.
2

Make a small well in the mixture and fill it with the sugar, salt, egg yolk, and milk. Using a spatula (or your hands), mix together. Press the mixture together into one piece.
3

Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
4

Make the filling. Bring the cream cheese and egg to room temperature.
5

Chop the roasted chestnuts. Drain the candied chestnuts well and cut any large pieces in half.
6

Cream the softened cream cheese and add the sugar and honey. Mix well.
7

One at a time, add the beaten egg, flour (sift it into the mix), and cream and mix together well. Add the roasted chestnuts and mix.
8

Preheat the oven to 180C. Roll the dough (from Step 3) out into a circle of about 4-5mm thickness. Line the pan with the dough, and cut and remove the excess.
9

Pour in the batter from Step 7, arrange the candied chestnuts onto the top as you like. Bake in an oven at 180C for about 30 minutes.
10

Done! Once cooled, remove the tart from the pan.
11

Slice and serve on a plate.