Tart with chestnut cream and persimmon sauce. If you love the chestnuts can not miss this simple dessert, quick to prepare and scented, the intense flavor of chestnut. A dessert that, For me, smells like Christmas. The tart is made with the usual shortbread that I added a little tiny pinch of yeast to make it softer. The topping is a rich chestnut cream (get a biology) and sour cream, You can buy at the supermarket or, as I did, prepare in 2 minutes home. To garnish the tart with chestnut cream did not do the usual strips, but a cover made with crumbs of the pastry, just like a crumbled. A dusting of powdered sugar and your sweet, yummy, is ready. Wash it down with a persimmon sauce (just blend them and sift) and will end up in a heartbeat.
FOR THE TART:
250 grams of flour 00
110 grams soft butter
100 grams of caster sugar extra fine
a pinch of salt
the tip of a teaspoon of baking powder
an egg yolk
a little cold water
a pinch of cinnamon
butter and enough flour for the mold
250 grams of Brown (chestnut purée or chestnuts)
FOR SOUR CREAM:
200 ml of cream
the juice of half a lemon
2 ripe persimmons
a teaspoon of vanilla extract
To prepare the tart with chestnut cream and persimmon sauce, the night before preparing the sour cream. Pour the cream in a bowl, Add the lemon juice and let stand overnight at room temperature. The next morning you will see that your cream is thick and slightly sour.
Prepare the dough by mixing all the ingredients with your fingertips until dough is smooth and no lumps. Wrap the pastry dough in plastic wrap and let it rest in the refrigerator for at least an hour (if you want you can prepare the pastry the day before as the sour cream and leave it overnight in the refrigerator wrapped in plastic wrap).
Grease and flour a cake Pan (preferably a hinge), coat the bottom and sides with the shortcrust pastry (keep aside less than half for coverage), prick the bottom with the prongs of a fork.
Preheat the oven to 180 degrees static, put a sheet of parchment paper on the bottom of the pie, cover with a handful of beans and cook for 15 minutes. Then remove the beans and the parchment paper.
Mix the chestnut cream with sour cream until mixture is smooth. Pour the cream into the pastry shell and crumble over the uncooked pastry remained, or if you prefer to decorate with the usual tart strips. Bake for 20 minutes or until the tart is golden chestnuts. Churning out, do completely cool and sprinkle with icing sugar.
Peel two persimmons and blend the pulp, mixing it with vanilla extract, then pass through a sieve. Serve the tart with chestnut cream with persimmon sauce and a fabulous espresso. I drink spotted. Bon appétit!