Sweet Chestnut Vermicelli Cakes

Total time: 1hr 10m
Preparation Time: 30m

For 8 pieces

Nutritional Information

Contains 377 Kcal


  • 25 g butter
  • 2 pinches salt
  • 40 g bitter orange marmelade
  • 175 g frozen chestnut puree
  • 1 eggs
  • 50 g white flour
  • 1 dl milk water (1/2 milk, 1/2 water)
  • 1 dl full cream
  • a little icing sugar to dust


  • Bring the milk & water to the boil with the remaining ingredients, including the jam. Reduce the heat. Add all of the flour at once, stir with a ladle for approx. 1 1/2 mins. until a smooth batter is formed which separates from the base of the pan. Remove the pan from the hob, stir in the eggs in batches - the dough should be soft but not runny.
  • Spoon the dough into a piping bag with a smooth nozzle (approx. 11 cm ø). Pipe out 8 sufficiently well-spaced mounds each approx. 4 cm Ø onto an oven tray lined with baking paper.
  • Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Don't open the oven at all! Then switch the oven off and leave in the oven to dry off for approx. 15 mins., using the handle of a ladle to prop the oven open slightly. Remove, cool a little on a rack, slice through crossways and allow the bases and lids to cool on the rack.
  • Spread the jam over the bases. Beat the cream until stiff, spoon on. Squeeze the chestnut mixture straight into the bases through a vermicelli press. Put the lids on and dust the tarts with icing sugar.

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