Chestnut and pear tartlet
– sweet pastry,
– chestnut cream,
– diced pears,
– chestnut mousse,
– brown velvet spray.
Materials used
– Micro-perforated silicone baking mat
– Klassik Silikomart silicone ring tart mold (6 cavities)
– Micro-perforated strip
– Klassik 70mm tarte ring Silikomart mold
– Brown velvet spray
Ingredients
Chestnut mousse (the day before)
✔100g chestnut cream
✔45g liquid cream
✔3g gelatin
✔100g liquid cream
+
✔90g Pears cut into cubes
✔Chestnut cream
Sweet dough
✔70 g soft butter
✔130 g flour
✔45g powdered sugar
✔1 pinch of salt
✔1 egg yolk
+Brown velvet spray
The recipe
For 5 tarts
Chestnut mousse (the day before)
✔100g chestnut cream
✔45g liquid cream
✔3g gelatin
✔100g liquid cream
In a bowl of cold water, soften the gelatin leaf. In a saucepan, heat the 45g of liquid cream and the 100g of chestnut cream. Mix well. Remove from heat and add the wrung-out, softened gelatin. Mix and set aside.
Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mold. Freeze overnight.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45g powdered sugar
✔1 pinch of salt
✔1 egg yolk
Mix all ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then place in the fridge for at least 30 minutes. Line the circles. Bake at 165/170°C for 15-20 minutes. Leave to cool completely.
Spread 1 tablespoon of chestnut cream over the bottom of each tartlet.
Add diced pears.
Remove the chestnut mousse domes from the freezer, unmold and immediately apply the light-brown velvet spray. I decorated with a marron glacé and a little edible gold leaf.
Chill until defrosted.
