Chestnut and stem ginger tart

Dessert: serves 6. Total time: 2 hours.
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Pastry

60g/2 1/2oz unsalted butter, softened
60g/2 1/2oz caster sugar
2 medium egg yolks
110g/4oz plain flour,
sifted 25g/1oz ground almonds

Filling

250g/9oz cream cheese
450g tin chestnut puré
110g/4oz demerara sugar
150ml/5fl oz double cream
3 medium eggs, beaten
3 tbsp ginger syrup
1 knob stem ginger, finely sliced and then chopped
cocoa for dusting

For the pastry, cream the butter and sugar together and beat in the egg yolks. (This can be done in a food processor.) Add the flour and ground almonds and when the dough begins to form a ball, wrap it in cling film and chill for at least an hour.

Preheat the oven to 190°C/ 375°F/Gas 5. Roll out the dough in a circle to fit a 20cm/8in cake tin (with a removable base), and line it. Prick the pastry with a fork and bake for 12 minutes or until golden. Allow to cool.

Reduce the temperature to 150°C/300°F/ Gas 2. For the filling, blend the cream cheese and chestnut purée in a bowl. Add the sugar, cream, beaten eggs and ginger syrup and beat until smooth. Sieve and add theginger. Pour on top of the pastry case and bake for 30-35 minutes until the outside is set. The inside should quiver when gently shaken. Run a knife around the edge of the tin. Allow to cool,cover and chill for at least an hour, and preferably overnight. Dust with cocoa before serving.

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