[Prepare the tart crust:] I used the "Easy Tart Crust" recipe. The recipe for this original tart crust has been posted. If you are using another tart crust, refer to that recipe.
Let the tart crust sit for more than 30 minutes at room temperature. If you will not be using it for a while, let it sit in the refrigerator.
[Preparing the chestnut paste:] Boil the chestnuts and peel off the skin. Put them in a food processor, add the milk and sugar, then make it into a paste.
The chestnut paste should be soft enough that it cannot be picked up in one clump. If the paste appears too hard, adjust the consistency by adding milk.
In a bowl, combine the egg and melted butter. Add half of the paste, the sifted cake flour, then the remaining paste, and the brandy or rum in that order, and mix it lightly after each addition.
Pour the filling into the uncooked tart crust. Arrange the shibukawani (the chestnuts simmered in its inner skin) on top.
Bake it at 170℃ for about 40 minutes. Sprinkle on powdered sugar to taste.
Story Behind this Recipe
Because I received a lot of chestnuts as gift.
If you are using candied chestnuts for the paste, you will not need to add any sugar. The milk could be substituted with soy milk or heavy cream, whichever you have on hand. Candied or fresh chestnuts that are simmered in sugar water can be substituted for the shibukawani (chestnuts simmered in their inner skins). Try not to use hard, uncooked fresh chestnuts!