Pear & chestnut tarts

Total time: 1hr 15m
Preparation Time: 45m

For 8 piece

Nutritional Information

Contains 455 Kcal, 7g Protein, 46g Carbohydrates, 26g Fat


  • Dough
  • 1 puff pastry dough, rolled into a rectangle (approx. 320 g)
  • Filling
  • 1 pinch salt
  • 80 g butter
  • 0.5 tbsp sugar
  • 2 eggs
  • 220 g frozen chestnut puree, defrosted, cut into pieces
  • 0.25 tsp bourbon vanilla powder
  • 100 g shelled ground almonds
  • 3 pear, peeled, halved, cored and sliced
  • Utensils
  • 8 mini tart tins (each approx. 8 cm in diameter), greased

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  • Dough

    Cut out 6 circles (each approx. 10 cm in diameter), place in the tart tins. Combine the rest of the dough and roll out again, cut out 2 more circles and place in the tins.
  • Filling

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Stir in the chestnut puree, vanilla and almonds, spread over the tart bases. Fan out the pear slices on top, sprinkle with sugar.
  • To bake

    Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tarts from the tins and leave to cool on a rack.

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