Chestnut Cheese Tart

Chestnut Cheese Tart

Smooth, rich cheese and candied chestnuts are sure to bring a smile to your face.

Ingredients: One 18cm tart pan

Tart Crust
Cake flour
120 g
50 g
Granulated sugar
30 g
Egg yolk
2 teaspoons
a pinch
Cream cheese
150 g
Granulated sugar
30 g
1 tablespoon
Heavy cream
50 ml
Cake flour
30 g
Peeled, roasted chestnuts
80 g
Candied chestnuts
80 g


1. Make the tart crust. Put the flour in a bowl. Cut the butter into 1cm cubes and add to the flour, then mix together using a dough cutter (or something similar) to create a fine texture.
2. Make a small well in the mixture and fill it with the sugar, salt, egg yolk, and milk. Using a spatula (or your hands), mix together. Press the mixture together into one piece.
3. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
4. Make the filling. Bring the cream cheese and egg to room temperature.
5. Chop the roasted chestnuts. Drain the candied chestnuts well and cut any large pieces in half.
6. Cream the softened cream cheese and add the sugar and honey. Mix well.
7. One at a time, add the beaten egg, flour (sift it into the mix), and cream and mix together well. Add the roasted chestnuts and mix.
8. Preheat the oven to 180C. Roll the dough (from Step 3) out into a circle of about 4-5mm thickness. Line the pan with the dough, and cut and remove the excess.
9. Pour in the batter from Step 7, arrange the candied chestnuts onto the top as you like. Bake in an oven at 180C for about 30 minutes.
10. Done! Once cooled, remove the tart from the pan.
11. Slice and serve on a plate.

Story Behind this Recipe

This season gets colder day by day, so I have been thinking of some sweets that we could enjoy with hot coffee.