Chestnut & Muroise Tartlets

why make this recipe

Chestnut & Muroise Tartlets are a delightful treat that combines rich flavors and beautiful presentation. They are perfect for special gatherings or a sweet end to any meal. The sweet chestnut puree paired with the tangy mur frais compote creates a delicious contrast. Plus, the shiny purple mirror glaze makes these tartlets visually stunning. Whether for holidays or a weekend dessert, these tartlets will impress your family and friends.

how to make Chestnut & Muroise Tartlets

Ingredients:

• 230g chestnut flour
• 150g butter
• 100g sugar
• 2 eggs
• 250g chestnut puree
• 300ml cream
• 100g sugar (for meringue)
• 2 gelatin sheets
• 150g mur frais compote
• Purple mirror glaze
• Fresh blackberries
• Edible silver glitter

Directions:

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the chestnut flour, butter, and sugar to make a sandy dough.
3. Press the dough into tartlet tins and bake for 15-20 minutes until golden.
4. Hydrate the gelatin sheets in cold water.
5. Whip the cream and fold in the chestnut puree until smooth.
6. Heat a portion of the cream and dissolve the gelatin, then mix it back with the whipped cream.
7. Pour the mousse into the cooled tartlet shells and chill until set.
8. Spread the mur frais compote in the center of each mousse.
9. Once set, glaze with a purple mirror glaze.
10. Finish with fresh blackberries and a sprinkle of edible silver glitter.

how to serve Chestnut & Muroise Tartlets

These tartlets are best served chilled. You can plate them individually and garnish with extra fresh blackberries and a drizzle of the mur frais compote. The shiny glaze and edible silver glitter will make them look extra special on any dessert table.

how to store Chestnut & Muroise Tartlets

Store the tartlets in an airtight container in the refrigerator. They will stay fresh for up to three days. However, it’s best to add the glaze and toppings just before serving to maintain their appearance.

tips to make Chestnut & Muroise Tartlets

• Make sure the butter is softened at room temperature for easier mixing.
• Let the gelatin soak fully to achieve a better texture in the mousse.
• Be gentle while folding the cream and chestnut puree together to keep the mixture light and fluffy.

variation

You can experiment by using other fruit compotes, like raspberry or blueberry, instead of mur frais compote. This will change the flavor profile while still keeping the tartlets delicious.

FAQs

1. Can I use fresh chestnuts instead of chestnut flour?
Yes, you can use fresh chestnuts. Cook and puree them, then follow the recipe as usual.

2. What can I substitute for gelatin?
You can use agar-agar as a vegetarian alternative, but adjust the amount according to the package instructions.

3. How long does it take for the tartlets to set?
The tartlets usually require about 2-3 hours to set in the refrigerator. It’s best to leave them overnight if you have time.