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Desserts

Chestnut Tartlets

Chestnut Tartlets: shortcrust pastry shells filled with chestnut jam, marrons glacés and white chocolate, perfect for a snack or after dinner.
Recipe Chestnut Tartlets
  • Difficulty Easy
  • Preparation 20 minutes
  • Cooking 20 minutes
  • Servings for 6 people

On cold fall days we often dream of treating ourselves to a sweet moment, and when we do, chestnut tartlets are always a choice that warms the heart. Tender and fragrant, they hold the very best of chestnut desserts thanks to a perfect match of crumbly shortcrust pastry, velvety chestnut jam, rich marrons glacés and a topping of white chocolate that wins you over from the first bite. Picture them fresh from the oven, their aroma filling the kitchen, ready to serve as breakfast tartlets or as the star of a generous afternoon snack with friends.

These individual tartlets are a fall dessert that is very easy to make, perfect both for anyone looking for an easy chestnut recipe and for anyone who wants to impress at the end of a meal with an elegant baked dessert, ideal alongside a good coffee or a holiday tea. Their chestnut flavor comes from the jam and the marrons glacés rather than from chestnut flour, and since the pastry is made with wheat flour, they are not a gluten-free dessert.

Whether you want to pamper the people you love, celebrate a special occasion or simply add a touch of indulgence to your everyday life, this snack recipe surprises and wins over every palate, especially if you are a fan of delicate marroni chestnuts. And if you like variety, let yourself be inspired by other specialties such as the refined Mont Blanc Tartlets, soft Chestnut and Chocolate Muffins, tempting Castagnotti, Chestnut and Chocolate Cookies, the classic Chestnut Cake or the luscious Chestnut Pudding. Now all that’s left is to try these tartlets and let the magic of chestnuts sweep you away.

Ingredients for 6 people

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Method

  1. To make the Chestnut Tartlets, start with the shortcrust pastry. First, leave the butter at room temperature until it has softened. On the work surface, mix the flour and sugar and shape them into the classic well. Cut the softened butter into cubes and place it in the center of the well with the egg, the egg yolk and the pinch of salt. Start working with your hands and, once the mixture has firmed up, keep kneading vigorously. When the dough is smooth, shape it into the classic disk, cover it with plastic wrap and let it rest in the fridge for about an hour.
  2. Once the shortcrust pastry has rested, take the tartlet pans, butter them and dust them with flour. Roll out the pastry with a rolling pin to a sheet about 1/2 centimeter (1/4 inch) thick, line the pans with the pastry, trimming off the excess, and press lightly so it sticks to the pans. Prick the pastry with the tines of a fork, cover with a small piece of parchment paper and add ceramic pie weights (or dried beans) to keep the pastry from puffing up as it bakes.
  3. Bake in a preheated conventional oven at 180 °C (350 °F) for 20 minutes, or until the pastry has turned golden brown. When the tartlet shells are ready, take them out of the oven and let them cool completely. Dust them with powdered sugar, fill them with the chestnut jam, top with the marrons glacés, decorate with the white chocolate curls and serve your Chestnut Tartlets. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you love sweeter flavors, you can replace the chestnut jam with Chestnut Cocoa Cream. For more crumbly Chestnut Tartlets, you can replace the shortcrust pastry with Frolla Milano (Milan-Style Shortcrust Pastry).

Tips

For even more indulgent Chestnut Tartlets, we recommend using Homemade Chestnut Jam.

Storage

Chestnut Tartlets can be stored under a glass cake dome or in an airtight container for a couple of days.

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