Gourmet
Dinner Party Dessert

This is the perfect dinner party dessert for Halloween, Fall or Thanksgiving - a classic Chestnut Tart served with my homemade Ginger Ice Cream.....utterly delicious!

In order to save time and keep it simple, I have used tinned chestnut purée, but if you have a glut of fresh chestnuts, then use them to make your own fresh, homemade pureé instead.

As all of the preparation for this wonderful dessert can be done well ahead of time, it's perfect for a stress-free celebration!

Gourmet food........the EASY way!

Chestnut Tart
with homemade Ginger Ice Cream

1 x 7 inch pre-baked shortcrust pastry shell

1 x 1lb/450g tin chestnut purée
2/3 cup/150ml heavy (double) cream
2 egg yolks
½ cup/100g caster sugar
1 tablespoon dark rum
1 tablespoon fresh orange juice
1 tablespoon finely grated orange zest
1oz/25g unsalted butter

To serve:
icing sugar
homemade ginger ice cream

METHOD

• Preheat the oven to 170C/325F/gas mark 3.
  

• Using a food processor, blend together the chestnut purée, egg yolks, cream, sugar, rum and orange juice until smooth and creamy.
  

  Beat in the orange zest.
  

• Pour the chestnut filling into the pastry shell and smooth with the back of a spoon.
  

• Dot small knobs of butter over the surface.
  

• Bake for about 25 minutes until the chestnut filling is firm to the touch. Allow to cool.

Although this chestnut tart is possibly at its best served while still warm, it can also be prepared the day before as long as it is covered and stored in the refrigerator. Do allow it to come up to room temperature though before serving.

To serve this rather decadent dinner party dessert, cut it into slices, place on a serving plate and dust lightly with icing sugar. Serve a generous scoop of homemade Ginger Ice Cream on the side.

EAT & ENJOY!

To go from this exquisite dinner party dessert to
HOW TO PLAN A DINNER PARTY
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