Tartlets with chestnuts jam and whipped cream
1h 20 min
Italian marron dessert
TARTletS WITH chestnuts AND CREAM JAM
The recipe for tartlets with chestnuts jam and whipped cream was born a few days ago, almost by chance. I had recently finished making the chestnuts jam (although many mistakenly call it chestnut jam), when my grandchildren and especially the little ones arrived, they immediately armed themselves with the spoon that they had to taste. Since I had the shortcrust pastry in the refrigerator, left over from the day before, I proposed to the boys to make tarts, who enjoyed the idea with great enthusiasm.
It looked like an assembly line, I rolled out the shortcrust pastry, the little ones passed the molds, the older ones cut with the pastry cutter and covered the molds, the larger ones still put the chestnut jam and whipped cream, in short, I made them all participate , we had a great time and the result was excellent, in fact, the tarts with chestnuts jam and cream, as well as being a sweet with a good presence, are an excellent finger food, ideal for buffets, breakfast but also after a frugal meal between friends or simply, a sweet moment of sharing with yourself or the people you love.
- 300 g flour 00
- 125 g butter
- 125 g sugar
- 2 small eggs
- 1 buccia di arancia biologico
- 500 g chestnuts jam
- 500 ml heavy whipping cream
- 15 small amaretti
First we make the shortcrust pastry. On a pastry board, pour the flour and make a fountain
In the center of the fountain put the sugar, break the eggs and grate the orange zest over all the flour
Take the butter at room temperature and cut it into small pieces on top of all the flour
Quickly mix all the ingredients to ensure that the heat of your hands does not overheat the dough
After the maturation time, roll out the shortcrust pastry to a thickness of 1 cm on the pastry board
With a large round pastry cutter, cut the shortcrust pastry discs
Put the shortcrust pastry discs in the molds and adhere well to the edges, so that they are uniform
Put the chestnut jam in a pastry bag and fill the molds up to halfway
Place the molds on the drip tray of the oven and cook for 15 minutes at 180°C (350°F), in a previously heated static oven
Whip the cream, transfer it to a pastry bag
- If the pastry sticks to the pastry board, it means that it has not matured well, roll it into a ball again and roll it out with 2 sheets of parchment paper.
- Shortcrust pastry is best kneaded the day before so it doesn’t break when rolled out.
- This is a hard shortcrust pastry, if you prefer it soft, add a pinch of bicarbonate to the dough.
- There is no need to grease the molds because the shortcrust pastry already contains butter.
- The tartlets with cream should be kept in the fridge for up to three days.
- Pastry board
- Rolling pin
- Tea towel
- 15 stencils
- Sac a poche
- Planetary or electric mixer
- Drip pan
- Greaseproof paper
- Large baking cups (papers that you put under sweets)