Chestnut Crostata

Name: Chestnut Crostata
Yield: 8 servings
Cuisine: British
Ingredients: 125 g Butter *softened; 1/3 cup Caster Sugar; 1 Large Egg; 1 teaspoon Vanilla Extract; 1 & 3/4 cups Plain Flour; 200-300 g Sweetened Chestnut Puree/Paste; 200 g Peeled Cooked Chestnuts

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Crostata’ is Italian baked tart. The reason why I call this tart ‘Crostata’ is because a photo of ‘Hazelnut Crostata’ taken on a street in Florence had inspired me to create this tart. My shortcrust pastry is super-easy as always. Using ready-made Sweetened Chestnut Puree (Cream or Paste), this crostata can be made so easily. If you can’t find the Sweetened Chestnut Puree, you can try with ‘Nutella’ instead. ‘Nutella Crostata’ is also yummy.

Hiroko Liston @hirokoliston

Saved

Ingredients

8 servings

125 gButter *softened
1/3 cupCaster Sugar
1Large Egg
1 teaspoonVanilla Extract
1& 3/4 cups Plain Flour
200-300 gSweetened Chestnut Puree/Paste
200 gPeeled Cooked Chestnuts

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Steps

1

Beat softened Butter and Sugar until smooth. Beat in Egg and Vanilla, and mix well. Add Flour and mix to combine, then knead gently and shape into a disc. Wrap in plastic and refrigerate for 20 to 30 minutes if too soft.
2

Roll the dough to 4-5mm thickness and transfer to a pie dish. Trim the dish of any extra dough. *Note: You can spread the dough in the pie dish bit by bit by your hands. Make sure it is all same thickness.
3

Spread the Sweetened Chestnut Puree over the pastry, sprinkle with coarsely chopped Chestnuts evenly.
4

With the extra dough, make strips to create a lattice finish OR make crumbles and spread over. *Note: You can mix nuts with crumbles.
5

Bake in pre heated oven at 180° for 30 to 35 minutes or until golden.
6

Cool completely. Cut into wedges and enjoy.
7

I used coarsely chopped Roasted Almonds instead of Chestnuts for this photo.