• Prep Time 85 minutes
  • Cook Time 40 minutes
  • Serving For 6 people
  • Difficulty Hard
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Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Tart Dough:
  • 60g Anchor Unsalted Butter
  • 35g Icing Sugar
  • 25g Egg, beaten
  • 150g Cake Flour
  • Almond Cream:
  • 50g Anchor Unsalted Butter
  • 40g Icing Sugar
  • 60g Almond Powder
  • 3g Corn Flour
  • 2nos Egg, A Size
  • Chestnut Cream:
  • 200g Chestnut Paste
  • 500g Anchor Unsalted Butter
  • 100g Anchor Whipping Cream
  • Whipped Cream:
  • 150g Anchor Whipping Cream
  • 10g Castor Sugar
  • Deco Ingredients:
  • 50g Canned Peaches
  • 1g Chervil
  • 10g Icing Sugar

Instructions

    Tart Dough:
  1. In a big bowl, mix butter with icing sugar until smooth.
  2. Add egg, mix & stir until smooth before sifting in cake flour. Mix all ingredients well, but not overwork them.
  3. Place the dough in cling wrap round & flatten, keep in the chiller for 2 -3 hours.
  4. Preheat the oven to 180°C.Remove from oven and set aside to cool down.
  5. Remove the dough from the chiller, place the dough on parchment paper then cover with one more layer of parchment on top, shape it round and flatten using a rolling pin.
  6. Place the round shape dough in a lightly floured tart casing & trim the sides.
  7. Poke with a fork all over the bottom surface of pie dough in the tart casing.
  8. Layer with pre-cut round parchment paper & top with baking beans.
  9. Bake for 10minutes, remove the baking beans & parchment paper & bake again for another 10minutes using the same temperature.
  10. Remove from oven and set aside to cool down.
    11. Almond Cream:
  11. Add the butter & sift in icing sugar, and mix well until smooth.
  12. Add all remaining ingredients & mix well.
  13. Pour the mixture on top of the pre-baked tart base, and level the mixture.
  14. Bake at 180°C for 20minutes.
  15. Remove from oven and set aside to cool down then chill for a while.
    16. Chestnut Cream:
  16. Add chestnut paste with butter, and mix well using a hand mixer.
  17. Then add in whipping cream and fold with a rubber spatula until smooth.
  18. Place the mixture in a piping bag with a nozzle.
    19. Whipped Cream:
  19. Using an electric mixer, add in cream and castor sugar.
  20. Whip the mixture until it forms a medium-stiff peak.
    21. To Assemble & Decor:
  21. Placed the whipped cream on top of the pre-baked 'Almond Cream' with a prepared tart casing.
  22. Pipe the Chesnut Cream mixture on top of Whipped Cream nicely.
  23. Add a few slices of peach together with fresh mint leaves, sprinkle with icing sugar and serve. Enjoy!
Calories Allergen

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