Chestnut & Pear Tarte Tatin

Congratulations to THUAN SINH SHENOUDA of @its_time.to.eat who was the winner of our 2023 Chestnuts Australia Recipe Competition.

Method

A. Prepare the chestnut puree:

Add sugars and water in a small pot and heat until the sugar is dissolved. Gently simmer for 3mins. In another pot, add chestnuts and fill with water to cover an inch above the chestnuts. Bring to the boil and let cook for 20mins or until soft. Drain then place cooked chestnuts into a blender. Blitz with half of the prepared sugar syrup until a smooth puree forms. Add in remaining sugar syrup, vanilla extract and a pinch of salt. Mix to combine. Pass this puree through a sieve to arrive at a smooth, lump free puree.

B. Make the Tart

Preheat oven to 220C.

Peel pears and slice in half from the tip to the base. Remove centre core/stalk and use a melon baller to scoop out a cavity where the core usually sits. Add pear halves to a large bowl and gently toss with 1T sugar and 1T lemon juice.

Use your fry pan as a guide and cut out the pastry into a round slightly large than the pan.

Melt the butter in your non-stick oven-safe fry pan over med-high heat. Sprinkle with remaining sugar then reduce heat to med-low until a rich caramel forms. Give the pan a shake from time to time to prevent burnt spots.

Fill cavity of pears with a scoop of sweetened chestnut puree. Flatten the puree along the surface of the pear so that it does not bulge out from the profile of the pear. Arrange the pears on top of the caramel, rounded side down.

When the caramel starts bubbling, turn off the hear and carefully place the pastry over the pears. Tuck in any overlapping edges. Make a vent in the centre of the pastry by cutting an X.

Place the pan into the oven, reduce heat to 200C and cook for 25mins or until golden and flaky.

Stand the tart in the pan for 5mins. 

Just before serving, place your hand on the pastry and give the tart a gentle twist to help release it. Place your serving plate to cover and invert in one motion to turn out to reveal the upside down tart.

Serve immediately with a dollop of cream or vanilla ice cream.

Chestnut Toffee Ice Cream

Combine the naturally buttery flavour of chestnuts with the deep sweetness of toffee and you’re onto a winner. Add the smooth and creamy texture of this no-churn ice cream and it’s the perfect dessert.

Method

1. Whip the thickened cream until stiff peaks form. Add the condensed milk and beat for a further minute until well combined.
2. Add vanilla and maple syrup. Continue beating until everything is smooth and firm. Add chopped chestnut toffee and fold-in gently.
3. Transfer to a loaf tin and freeze for at least six hours.
4. Remove from freezer about 15 mins prior to serving for easier scooping.

Chestnut Pastry Swirls

Gluten-free chestnut brownies

Method

Preheat oven to 180˚C or 160˚C fan-forced.  Grease and line a 16cm x 26cm x 2-3cm deep slab pan with baking paper, leaving a 2cm overhang on the sides of the pan.

Set aside 50g cooked and peeled chestnuts.  Place remaining chestnuts into a food processor.   Process until fine crumbs form (you’ll need 2 cups ground chestnuts).  Set aside.

Place chocolate and butter in a large microwave safe bowl and microwave on high for 2 minutes, stirring with a metal spoon every minute until melted.  Set aside to cool.

Using a metal spoon, stir in sugar, vanilla and eggs into chocolate mixture until well combined.  Sift over flour, cocoa and salt.   Stir to combine.  Gently fold through chestnuts.  Pour into prepared pan. Chop reserved chestnuts and sprinkle over mixture.  Bake for 25-30 minutes until a skewer inserted comes out with moist crumbs sticking.  Cool completely in the pan.  Cut into squares.  Serve with whipped cream and a dusting of cocoa if liked.

Maple Roasted Chestnuts

Method

Turn oven to 180° C.

Place the chestnuts and maple syrup into a small roasting tray.
Stir to combine, and place into the oven.

Stir every few minutes until the maple syrup has thickened and is coating the chestnuts. (About 10- 15 mins).

Remove from the oven and allow to cool. Chestnuts should be covered with a sugary- toffee like coating.

Creamy Chestnut Tiramisu

Method

Score chestnuts and place in boiling water for 10 minutes. Peel to remove both skin and fine inner pellicle as soon as they’re cool enough to handle. They’ll peel better warm.

Thinly slice 8 peeled chestnuts. Place the rest in a small pot with milk, brown sugar and vanilla essence. Simmer on very low heat for 15 minutes until chestnuts become very soft. Remove from heat and set aside to cool, then blend in a food processor until smooth. If necessary, add 3-4 tablespoons more milk to get a creamy consistency.

Beat egg yolks and caster sugar together until the mixture becomes pale. Beat the whites in a separate bowl until they form fluffy peaks.

Mix yolk and sugar mixture together with the mascarpone, then fold the whites in gradually.

Mix 4 tablespoons of cocoa powder with 100ml of water to dissolve, then add remaining water.

Dip 8 biscuits two at a time for a second on each side in chocolate water, then arrange in a layer on the bottom of a high-sided 26cm serving dish.

Spread on a layer of the mascarpone and then dollop on some chestnut puree, spreading with a spatula. Repeat the process until all the biscuits and mascarpone have been used up, finishing with a layer of mascarpone on top. Scatter the sliced chestnuts over and sprinkle with remaining cocoa powder.

Chestnut, Pear and Orange Powerballs

Method

Place chestnuts in a medium saucepan with about 1 litre of water, so the chestnuts are fully submerged. Bring to the boil, and boil for 1 hour, topping up water if required. Drain and cool in cold water. When cool enough to handle, open and scoop each nut out.

Place chestnut in a mortar and pestle or food processor, and grind until smooth.

Add remaining ingredients and process until well combined.

Roll tablespoons of the mixture into balls, and coat in a combination of black and white sesame seeds.

Chestnut and Chocolate Mousse with Chestnut Toffee Shards

Method

Chestnut Puree

Bring a large pan of water to the boil. Carefully cut a small X shape into the side of each chestnut. Boil the chestnuts for 20 minutes. Drain and using a small paring knife remove shell and skin.

Place 250g of the shelled, roughly chopped chestnuts into a small saucepan along with milk, sugar and 1 cup of water and boil for 15-20 minutes, or until the chestnuts are tender and most of the liquid has evaporated. Place in a food processor, and blend until smooth. Set aside to cool. (The remaining chopped chestnuts will be used for the toffee).

Mousse

Place the chocolate in a medium heatproof bowl and place over a saucepan of simmering water (making sure the bowl doesn’t touch the water). Stir for 5 minutes or until the chocolate has completely melted and is smooth.

Remove bowl from the heat and set aside for 3 minutes to cool slightly. Add the egg yolks and stir until well combined.

In a separate medium size clean bowl, place the cream, 150g of the chestnut puree* and vanilla extract. Whisk until soft peaks form.

Use electric beaters to beat the egg whites in a large, clean dry bowl until soft peaks begin to form. Gradually add the caster sugar, 1 tsp at a time, beating well between each addition, until the sugar dissolves.

Fold the chocolate mixture into the chestnut cream mixture, until well combined.

Add approx ¼ cup of egg whites to the chocolate cream mixture and stir thoroughly to loosen the mixture. Fold the remaining egg whites gently into the chocolate cream mixture until evenly combined.

Spoon the mousse mixture into four serving glasses or dishes. Cover with plastic wrap and place in the fridge for 3 hours, or until chilled.

Toffee Shards

Chop the remaining chestnuts into small chunks and place on a sheet of baking paper, clumped together. Place sugar and 2 teaspoons of water in a small saucepan over low heat, stirring, for 3 minutes or until the sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring, brushing down the side of the pan with a pastry brush dipped in water for 10 minutes or until golden. Pour over the chestnuts and set aside to set.

To Serve

Top each mousse with whipped cream and break off a bit of chestnut toffee shard.

*There will be some chestnut puree leftover, try it stirred through Greek yogurt for breakfast.

Sweet chestnut cream

Method

Combine chestnuts, 300ml cream, milk, vanilla and sugar in a medium saucepan. Bring to the boil, stirring until sugar dissolves, over medium heat.

Reduce heat and simmer (do not boil), stirring occasionally, for 30-35 minutes until chestnuts are very tender. Remove from heat and cool slightly. Using a hand blender, blend until smooth. Transfer to a bowl, cover and chill until cold.

Whip remaining cream in a bowl until soft peaks form. Fold cream through chestnut mixture and serve.

Serving suggestions for sweet chestnut cream:

• Layer with crumbled Anzac biscuits, diced strawberries and grated chocolate in serving glasses.
• Use in a filling for sponge cake or butterfly cakes.
• Spoon over poached pears or quinces.
• Serve with biscotti and fresh sliced pear.

*Store chestnut cream in an airtight container in the fridge for up to 4 days.

Chestnut & golden syrup pudding

Method

Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8-cup (about 6cm deep) ovenproof dish.

Finely grate chestnuts in a food processor. In a large bowl, combine milk, egg, butter and golden syrup. Stir in grated chestnuts, sugar and sifted flour. Using a large metal spoon, mix until just combined. Spoon into the prepared dish.

To make the sauce, combine sugar and cornflour in a small bowl. Sprinkle over pudding. Combine water and golden syrup in a jug. Pour mixture over the back of large metal spoon over the pudding batter. Place dish on a baking tray lined with baking paper.

Bake for 50-55 minutes until golden and pudding bounces back when gently pressed in the centre. Stand for 5 minutes. Dust with icing sugar. Serve with cream or ice-cream.