Italian Chestnut Flour Tart
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 & Wine Advice
Wine Advice:
Pair with a sweet dessert wine such as Vin Santo or a light, aromatic white wine like Moscato.Nutrition values
Calories: 290 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 18 g | Sugar: 18 g