Made the chestnut tart a la mode de Pierre Hermé shown in: http://fxcuisine.com/default.asp?Disp...
(fxcuisine.com is a very interesting website in general, quirky in a very good way).
Wanted a dessert for a Chinese menu I was making - since chestnuts are sometimes used in savory dishes, thought it would be an appropriate choice.
Used the cooked chesnuts in foil pouches imported from China and Clément Faugier purée de marrons and creme de marrons.
The tart went very well with the menu and was utterly delicious.
The crust recipe itself is a keeper (almond pate sablée).
Highly recommended to fellow chestnut maniacs...
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