Cream Of Chestnut and Whiskey Tart – Ardeche Recipes
The most famous local delicacy in the Ardeche are the famed chestnuts or marron. Dense chesnut trees carpet every slope in this verdant region making a perfect home for the legions of wild bore that rome the slopes digging for the few nuts that have not been gathered by locals who sell them as the famed marron glace. Drowned in a rich syrup ‘marron glace’ are an expensive treat but if you can find some chestnut paste ‘creme de marron’ you can enjoy these Ardeche treats for a fraction of the price.
Chestnuts are different from other nuts in that they are low in fat and have high starch content which means they are a perfect way to recharge after a days ride and this recipe for a simple chestnut tart went down a treat with my brother and sister and good friend Alphonso who had had just home in from a tough JOGLE 2010.
- 200 g shortcrust pastry
- 1 X 500 g tin chestnut puree
- 150 ml (1/4 pint) cream
- 3 egg yolks
- 50 g (2 oz) butter
- 100 g (4 oz) sugar
- 1 tablespoon whiskey
- cacao powder to decorate
2. Mix the egg yolks, the cream, sugar and whiskey carefully into the chestnut puree making sure all are well blended.
4. When the pastry case has cooled a little, add the chestnut mixture.
5. Bake at 170°C, 325°F, mark 3 for about 25 minutes, when the chestnut mixture should be set.
6. Decorate with a little cacoa powder dusted from a sive and serve warm with whipped cream or a good scoop of vanilla ice cream.
This entry was posted on Monday, September 20th, 2010 at 09:00 and is filed under Cycle Trips, Cycling & Food, French Recipes, World Cycling, World Food. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.