for 12 pieces

Shortcrust pastry

200 g	white flour
80 g	sugar
¼ tsp	salt
100 g	butter, cut into pieces, cold
1	egg
3 tbsp	hazelnuts, finely chopped

Vermicelles

2 ½ dl	full cream, whipped until stiff
280 g	frozen chestnut puree, defrosted
2 tbsp	kirsch

How it's done

Shortcrust pastry

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Divide the dough into 12 portions, transfer to the prepared tin, shape by hand into tart bases approx. 1 cm high, prick the bases firmly with a fork. Top with the nuts, cover and chill for approx. 30 mins.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly, remove the bases from the tin and leave to cool on a rack.

Vermicelles

Spoon the whipped cream into the bases. Combine the chestnut puree with the kirsch, pass through a vermicelles press and onto the tarts.

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