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cooking: 75 mins preparation: 15 mins serves: 6 vegetarian: Yes
Buy this product:
Chestnut Tart
Eat this warm or cold and even add a little more maple syrup to drizzle over the top!
Ingredients: * 1 x 200g packet Whole Chestnuts
* or alternatively: 1 x 200g jar Organic Whole Chestnuts
250g shortcrust pastry, thawed if frozen
4 tbsp maple or golden syrup
3 tbsp double cream
125g soft light brown sugar
2 large eggs, beaten
75g unsalted butter melted
HOW TO COOK IT
1. Lightly knead the pastry then roll out and line a 23cm lose bottomed tart tin, trim the edges then chill for 30 minutes.
2. Heat the oven to 200C/400F/Gas Mark 6. Lightly prick the base of the pastry case, line with foil and bake for 10 minutes. Reduce the temperature to 180C/350F/Gas Mark 4, remove the foil and cook for a further 5 minutes.
3. Roughly chop the chestnuts and place in the pastry case.
4. Beat the remaining ingredients together then pour over the chestnuts. Return to the oven to bake for 30-35mins until just set
