Italian Chestnut Flour Tart

Portions:10
Cooking Time:35 minutes
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Equipment

  • 10″ cake pan
  • Mixing bowls
  • whisk,
  • Measuring cups and spoons
  • spatula

Ingredients

  • 12 tbsp. unsalted butter melted, plus more for greasing pan
  • 1 cup sugar
  • ½ cup milk
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • Zest of ½ orange
  • 2 cups chestnut flour
  • ½ cup whole blanched almonds
  • ¼ cup sliced almonds

Instructions

  • Preheat the oven to 375°F (190°C).
  • Grease a 10″ cake pan and set aside.
  • In a mixing bowl, whisk together the melted butter, sugar, milk, vanilla extract, kosher salt, and orange zest.
  • Add the chestnut flour and whole blanched almonds to the mixture.
  • Stir until smooth.
  • Pour the batter into the prepared cake pan and sprinkle with sliced almonds on top.
  • Bake until the tart is browned and set, about 25 minutes.
  • Let the tart cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes / Tips / Wine Advice:

Wine Advice:

Pair with a sweet dessert wine such as Vin Santo or a light, aromatic white wine like Moscato.

Nutritional Information

Calories: 290 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 18 g | Fiber: 3 g | Sugar: 18 g | Salt: 0.4 mg
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Course Brunch / Cake / Dessert / Pastry
Cuisine Italian
Diets Gluten Free / Vegetarian