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Mini chestnut and ham tarts
25 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 277
  • Fat about 15g
  • Carbohydrates about 24g
  • Protein about 10g
This is needed
This is needed for 8 pieces
To prepare
  • 100 g frozen peeled chestnuts
  • 1 tbsp oil
  • 2 tbsp white flour
Pastry dough
  • 100 g wholemeal flour
  • 70 g butter, chilled
  • 100 g white flour
  • 0.5 tsp salt
  • 4 tbsp water
To shape
  • a little white flour
Egg mixture
  • 2 dl milk
  • 1 egg
  • 0.25 tsp salt
  • 0.25 bunch chives
  • 70 g grated Sbrinz
  • a little pepper
  • 50 g cured ham in slices
  • Apron, baking paper, Bowl, Brush , For 8 small tins approx. 10 cm in diameter, greased, Fork, Measuring cup, Oven mitts, Paring knife, Rolling pin, Scissors, Tablespoon, Teaspoon, Timer, Kitchen scales
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And that's how it's done
And that's how it's done
To prepare
Defrost the chestnuts in a bowl. Grease the tins with a brush and dust with flour.
Pastry dough
Mix the flour and salt in a bowl. Cut the butter into pieces, add, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
Divide the dough into 8 pieces, shape into balls. Roll out into circles (approx. 12 cm in diameter) between 2 sheets of baking paper. Place the dough in the prepared tins, press the edges down gently.
Egg mixture
Whisk together the milk and egg in a measuring cup. Finely chop the chives using scissors, add along with the cheese, season. Pour the egg mixture into the tarts. Tear the ham into pieces, break the chestnuts into pieces, spread both on top of the tarts.
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 from the tart tins and serve lukewarm.

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