Chestnut tartlets with hazelnuts and fine chestnut puree

Chestnut Tartlets with Hazelnuts

Juicy chestnut tartlets with ground hazelnuts and fine chestnut purée. They remain soft and aromatic inside, while developing a light crust on the outside. A lovely dessert for autumn and winter.

Preparation time: 20 minutes
Baking time: approx. 20 minutes
Temperature: 170 °C top/bottom heat
Yields: approx. 10–12 small tartlets

Ingredients

• 200 g soft butter

• 200 g sugar

• 1 packet vanilla sugar

• 6 egg yolks

• 60 g flour

• 1 packet baking powder

• 180 g ground hazelnuts

• 6 egg whites

• approx. 150–200 g chestnut purée, depending on desired intensity

• some butter for the molds

Preparation

1. Prepare the molds

Preheat the oven to 170 °C top/bottom heat.

Carefully grease small tartlet, muffin, or soufflé molds with butter.

2. Beat the butter mixture

Beat the soft butter with sugar and vanilla sugar for several minutes until light and creamy.

3. Incorporate the egg yolks

Add the egg yolks one at a time to the butter mixture.

Fully incorporate each egg yolk before adding the next.

4. Prepare the dry ingredients

Mix flour and baking powder together.

Add the ground hazelnuts.

Briefly fold the mixture into the butter-egg yolk mixture.

Do not stir longer than necessary.

5. Add the chestnut purée

Stir the chestnut purée into the mixture.

About 150 g is enough for a delicate chestnut flavor. For a stronger aroma, you can use up to 200 g.

6. Beat the egg whites

Whip the egg whites until stiff.

First, fold about one third of the beaten egg whites into the chestnut mixture.

Gently fold in the remaining egg whites with a spatula. This keeps the mixture light.

7. Fill the molds

Fill the prepared molds about three quarters full with the mixture.

Smooth the surface slightly.

8. Bake

Bake the chestnut tartlets in the preheated oven at 170 °C for about 18–22 minutes.

The exact baking time depends on the size of the molds.

The tartlets should remain moist inside.

Let rest for about 5 minutes after baking, then carefully remove from the molds.

Chef's Tip

The chestnut tartlets taste especially good still slightly warm.

They go well with:

• Vanilla ice cream

• Pear compote

• Cranberries

• Pickled plums

• Chocolate sauce

• Rum cream

• Caramelized chestnuts

For a more refined dessert, you can serve the tartlet with a scoop of vanilla ice cream, some pear ragout, and toasted hazelnuts.

FAQ

Which chestnut purée is suitable for the tartlets?

You can use unsweetened or sweetened chestnut purée. If using strongly sweetened chestnut purée, you can reduce the sugar in the recipe slightly.

How do I know when the chestnut tartlets are done?

The surface should be lightly browned. When pressed gently with a finger, the tartlet should spring back. Do not bake too long to keep them moist inside.

Can I prepare the chestnut tartlets in advance?

Yes. You can bake them the day before. Store them well covered and warm them briefly at about 120 °C before serving.

Can I freeze the tartlets?

Yes. The cooled chestnut tartlets freeze well. Thaw slowly before serving and warm briefly in the oven.

What pairs best with chestnut tartlets?

Pear, vanilla, chocolate, plums, cranberries, and rum harmonize especially well with chestnuts.