This is my favorite sweet. If you make the tart crust yourself instead of using a storebought one (which is expensive), this doesn't cost a lot to make! This sweet makes me so happy!

This tasted good when I added minced chestnuts in sugar syrup, either ones in their inner skins or peeled ones, to the almond batter. I also tried making spun sugar decorations for the top as well by combining an equa amount of water and sugar and simmering it until it was a light caramel color, and drizzling it with a spoon into various shapes. The syrup hardens when it cools.
f you don't pass the chestnut cream through a sieve, it may clog up the Mont Blanc piping tip, so be aware of that. That happened to me the first time I tried this... Recipe by noi mama chan