The Chestnut Tart is made in a prebaked frangipan tart shell, it's filled with a creamy smooth chestnut mixture and covered with a white fondant icing. A rossette finishes it off.
| Chestnut Tart |
|
Ingredients Required: Chestnut Tart
Preparation Instructions: Chestnut Tart
| Using a spatula, spread the buttercream into the
tart shell. Mound it so the center is higher and the edges are
smooth. |
| Chill very well, or overnight. |
| Warm fondant with a Bain Marie to 110°(F) |
| Dip cold tarts into the fondant (holding firmly
from the bottom), and smooth with a spatula. |
| With a star tip, garnish with a rosette of chestnut
buttercream. |
| |
© by The French Pastry Chef™
2000-2012 All Rights Reserved
Main Menu
Small Tarts (13)
