Chestnut Filled Pie Recipe


400 g boiled and peeled chestnuts
300 g flour
200 g butter
80 g sugar
70 g Cream
50 g Milk
3 egg yolks
1 vanilla pod
1 pinch of grated lemon peel
1 teaspoon powdered sugar


Cut 180 g softened İçim Butter into pieces. Mix the flour with 120 g sugar and a pinch of salt, then add the egg yolks, lemon zest and İçim Milk. Knead quickly until you get a homogeneous dough. Roll the dough into a cloth, wrap in cling film and refrigerate for 30 minutes. Crumble the chestnuts into a bowl. Melt the remaining İçim Butter and sugar in a pan with the vanilla pod. When it starts to caramelize, add a ladle of water and stir, add İçim Şef Krema and cook until the caramel melts. Pour this cream over the chestnuts and mash it with a fork to spread it evenly and create a filling. Roll out the tart dough with a rolling pin into a 4 mm thick rectangle and cut in half lengthwise. Place on a baking dish lined with paper and spread the filling on top. Brush the edges with beaten egg yolk so that they will stick later, place the other tart dough on top, cut off any excess dough overhanging the edges and stick them together well. Make a hole in the center, brush with egg yolk, sprinkle with powdered sugar and bake in a 180 degree oven for about 35 minutes. Sprinkle with finely ground sesame seeds or poppy seeds and serve hot.

Auxiliary Products

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