Chestnut Tart
Cooking time: 75 mins
Preparation time: 15 mins
Serves: 6
Vegetarian: Yes
Ingredients:
- 200g Whole Chestnuts
- 250g shortcrust pastry (thawed if bought 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:
- Heat the oven to 200C/400F/Gas Mark 6
- Lightly knead the pastry then roll it out , use this to line a 23cm lose-bottomed tart tin. Trim the edges then chill for 30 minutes
- 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
- Roughly chop the Chestnuts and place in the pastry case
- Beat the remaining ingredients together then pour over the chestnuts. Return to the oven to bake for 30-35mins until just set
- Can be eaten warm or cold with cream