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Pear & chestnut tarts
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 455
  • Fat about 26g
  • Carbohydrates about 46g
  • Protein about 7g
This is needed
This is needed for 8 piece
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 pears, peeled, halved, cored and sliced
Tools
  • 8 mini tart tins (each approx. 8 cm in diameter), greased
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And that's how it's done
And that's how it's done
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.