Chestnut tartlet made with
– sweet pastry,
– chestnut cream
– whipped cream
– chestnut mousse,
– white velvet spray,
– chestnut ganache.
Materials used
– Micro-perforated silicone baking mat
– Silikomart half sphere silicone mould (15 cavities)
– Micro-perforated strip
– Silikomart tart ring Klassik 70mm mould
– Brown velvet spray
– XiaoShenLu silicone mould
Ingredients
Chestnut mousse
✔60g chestnut cream
✔15g liquid cream
✔1.5g gelatine
✔35g single cream
Mounted chestnut ganache
✔50g single cream
✔50g white chocolate
✔50g chestnut cream
✔100g single cream
✔1g gelatine
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk
+
✔Spray white velvet
✔Chestnut cream
Chantilly cream
✔20 cl single cream
✔80 g mascarpone cheese
✔25 g caster sugar
✔1 capful of liquid vanilla
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
The recipe
For 5 tarts
Chestnut mousse
✔60g chestnut cream
✔15g single cream
✔1.5g gelatine
✔35g single cream
In a bowl of cold water, soften the gelatine sheet. In a small saucepan, heat the 15g single cream and the 60g chestnut cream. Mix well. Remove from the heat and add the gelatine, wrung out and softened. Mix and set aside.
Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart half sphere mould. Place in the freezer for 4 hours.
Brown mounted ganache
✔50g single cream
✔50g white chocolate
✔50g chestnut cream
✔100g single cream
✔1g gelatine
Heat the 50g of liquid cream in a saucepan. Pour over the melted white chocolate in batches. Mix well. Add the chestnut cream. Pour in the 100g cold cream. Mix, cover with clingfilm and chill for at least 4 hours.
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for at least 30 minutes. Line the rings with the pastry. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.
Poach some chestnut cream at the bottom of each tartlet.
Chantilly cream
✔20 cl single cream
✔80 g mascarpone cheese
✔25 g caster sugar
✔1 capful of liquid vanilla
Whip the liquid cream with the mascarpone in a mixer. Add the caster sugar and vanilla. Top the tartlets with the whipped cream. Smooth out.
Whip the cold whipping cream with an electric mixer. Cover the tart shells with the whipped cream, smoothing with an angled spatula.
Remove the half-spheres of chestnut mousse from the freezer, turn them out of the mould and immediately apply the white velvet spray, then place them on the tartlets.
Using an electric mixer, whip up the chestnut ganache and poach it onto the tartlets using a fluted tip.
I decorated it with a little edible gold leaf and a decorative tile that I put on at the last minute. Chill until ready to eat.
