Small But Perfectly Formed...
Mini Chestnut Tartlets
What do you do when you have half a packet of chestnut puree to use up? Well that was the question facing the Gents having used some in this years Christmas cake. I'm sure there are many things that are possible but, what popped into our heads were these delightful miniature tarts with a delicious chestnut creme patisserie.
Start with your creme patisserie as you're going to need it chilled. Whisk egg yolks and caster sugar until pale and glossy before beating in a little corn and plain flour. Heat whole milk until just simmering then take off the heat. If you're using a vanilla pod then scrape the seeds and place the pod in your milk. We used vanilla bean paste so added this directly to our eggs.
Whisk your milk into your eggs and transfer the mix back to your pan. Now, be brave. You may be tempted to reach for a spatula and stir gently as you would for a creme Anglaise, but don't! Whisk and keep whisking and within seconds your mix will go from milky to thick and creamy. Keep beating for another minute before transferring to a container and chilling well. Place clingfilm directly onto the surface to avoid a skin forming.
Now it's time to make your shortcrust. Ensure your butter is very cold and don't overwork your dough as you don't want tough tarts. Rest the dough in the fridge for 30 minutes or so before rolling out thinly. As we were making miniatures we used our Lakeland Mini Morsel tin but, use your favourite tart tins or even make a large sharing tart. Line and bake you cases until lightly golden then set aside to cool.
When you're ready to fill, beat your chestnut puree (about a 1:1 ratio) with your vanilla creme patisserie then pipe into your tarts. Serve straight away with a glass of sheery...
I think we might be feeling a little festive!