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Chestnut Tart




Rice flour

70 oz

Chestnut flour

50 oz

White corn flour

50 oz


30 oz

Potato starch

50 oz


50 oz


1 unit

Baking powder for desserts

4 oz

White sugar

120 oz

Natural yogurt, sugar free

120 oz


300 oz

White sugar

100 oz


100 oz

Dark chocolate, without milk

50 oz

Ricotta cheese

350 oz

Desserts from Italy

Chestnut Tart

Chestnut Tart

vegetarian with gluten with eggs with lactose high in potassium

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chestnut Tart

A sweet cake to celebrate chestnut ... yoghurt pasta with chestnut flour, stuffed with chocolate chestnut cream with ricotta, a unique delight!

Chestnut Tart step 1

step 1

Prepare the chestnut cream even a few days before, with this dose come out two jars but it will only serve 250g

Chestnut Tart step 2

step 2

The rest is enough to put it in the fridge or eat it simply on a slice of bread, it's very good!

Chestnut Tart step 3

step 3

Boil chestnuts, peel them and pass them with the crushed potato.

Chestnut Tart step 4

step 4

In a saucepan put sugar and water, as soon as it is melted add the past chestnuts and let bake stirring often for 20/30 minutes.

Chestnut Tart step 5

step 5

Amalgamate well and when the chocolate is dissolved the cream is ready to be put into the jars. If you want to use it immediately, leave it completely cool first

Chestnut Tart step 6

step 6

Prepare the pastry by combining all the flour, yeast and sugar in a large bowl. From side to side, blink the egg with yogurt.

Chestnut Tart step 7

step 7

Add this compound to the powders and start working first with a fork and then with your hands until you get to form a soft blade.

Chestnut Tart step 8

step 8

Cover with the film and place in the refrigerator at least half an hour.

Chestnut Tart step 9

step 9

Prepare the filling by combining ricotta with chestnut cream and mix well with a whip.

Chestnut Tart step 10

step 10

Take back our pastry pie from the fridge and spread it with the help of a sprinkle of rice flour and cover the cake

Chestnut Tart step 11

step 11

Fill the cottage cheese with chestnuts, decorate as desired and bake in the bottom oven shelf at 180 degrees for 30/35 minutes.

Chestnut Tart step 12

step 12

Allow to cool completely before removing it from the mold because with a softer mixture otherwise it breaks down

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