Glazed Chestnut and Blackcurrant Tart Recipe

Ingredients:

1 sheet pre-made shortcrust pastry
150g chestnut puree
75g blackcurrant jam or jelly
50g unsalted butter
50g caster sugar
2 eggs
1 tsp vanilla extract
Pinch of salt

Instructions:

Preheat the oven to 190°C/375°F/gas mark 5.
Roll out the pastry and use it to line a 20cm tart tin. Trim off any excess pastry and prick the base all over with a fork. Place in the fridge to chill for 15 minutes.
Line the pastry case with baking paper and fill with baking beans or rice. Bake in the preheated oven for 10 minutes. Remove the paper and beans/rice and bake for a further 5 minutes until light golden brown. Remove from the oven and set aside to cool.
In a small saucepan, heat the chestnut puree until softened and set aside to cool to room temperature.
In a separate bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add in the chestnut puree, blackcurrant jam, vanilla extract and salt. Stir well to combine.
Pour the mixture into the cooled pastry case and spread out evenly.
Bake in the preheated oven for 25-30 minutes until the filling is set and the top is lightly golden brown.
Remove from the oven and set aside to cool completely before cutting into slices and serving.

Verdict:

This glazed chestnut and blackcurrant tart is a perfect combination of sweet and nutty flavors. The chestnut puree adds richness and depth to the filling, while the blackcurrant jam provides a delicious tartness. The glaze gives the tart a beautiful shine and added sweetness. Serve with whipped cream for a decadent dessert.