Marron glacé tart

Marron glacé tart

Crostata di marron glacé

By
From
The Italian Baker
Serves
8-10

Very few things remind me of winter like chestnuts do. During Christmas in Rome, you see chestnut vendors everywhere, with their huge portable barbecues, wrapping the roasted wonders in paper to sell. Walking around the city eating them, with their aroma all around, looking at decorated Christmas trees in every square, kids singing carols on church corners, Piazza Navona with its market and lights, and a glass of mulled wine in one of the cafés around, is quintessential Roman Christmas for me. Many cafés serve chestnut cake of all kinds, but the one I truly adore is this tart. I tried it a long time ago in the famous Caffè Greco, off the Spanish Steps, and since then it has become one of my alltime favourite Christmas treats. You can decorate it with holly, glazed cranberries or simply leave it as it is.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
350g plain flour, plus extra for dusting
150g caster sugar
80g butter, chilled and diced, plus extra, softened, for greasing
1 egg
1 teaspoon vanilla paste or extract

For the filling

Quantity Ingredient
350g marron glace puree
100g caster sugar
300g milk
250g good-quality dark chocolate, chopped
4 tablespoons mascarpone cheese

Method

  1. To make the pastry, process the flour, sugar and butter together in a food processor until the mixture resembles fine breadcrumbs. Add the egg and vanilla and process until the dough comes together. Turn the dough out onto a lightly floured surface and knead briefly until smooth, adding 1 tablespoon cold water if it doesn’t come together easily. Shape into a disc, wrap in cling film (plastic wrap) and refrigerate for at least 40 minutes.
  2. Meanwhile, for the filling, put the marron glacé purée in a saucepan over a medium heat and add the sugar and milk. Cook, stirring occasionally, for about 10 minutes. Add the chopped chocolate, remove from the heat and stir to melt. Once melted, leave to cool until warm to the touch, then stir in the mascarpone.
  3. Preheat the oven to 170°C. Butter the insides of a 23-cm fluted tart tin with a removable base, and dust with flour.
  4. Roll out the chilled pastry to about a 3mm thickness and use to line the prepared tin. Remove any excess dough overhanging the edges and place back in the fridge for 10–15 minutes to chill. Remove from the fridge and pour the cooled filling into the pastry case. Bake for 30 minutes or until the pastry is golden. Leave to cool before releasing the tart from the tin and cutting into slices to serve.
Tags:
baking
cakes
biscuits
Italian
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