🧈Ingredients (for 1 deep-dish 18cm tart)
Tart dough
70 g unsalted butter
40 g powdered sugar
35 g whole egg
130 g flour

Damande Dough
60 g unsalted butter
60 g powdered sugar
60 g whole egg
60 g almond powder
10 g flour
60g chestnuts with astringent peel

Custard
1 egg yolk
15 g granulated sugar
9g flour
120 g milk

Fresh cream of chestnut
Fresh cream (40%) 150 g
70 g chestnuts with astringent skin

Marron cream
1 can (240 g) Sabaton marron paste
45 g unsalted butter
20 g fresh cream (40%)

Finishing touches
30 g blueberry jam
A dash of powdered sugar (not dissolved)
A few chestnuts boiled in their astringent skin
Gold leaf to taste

Baking
(1) Bake the edge of the tart
Preheat to 180°C
Bake at 170℃ for 20 minutes
(Approximate time: until the edges of the tart is browned)

(2) Remove the tart stone and bake the tart further
Bake at 170℃ for 7~10 minutes
(until the bottom of the tart is slightly browned)

(3) Spread the damande and bake
Preheat the oven to 180°C
Bake at 170℃ for 30~35 minutes
(3) Bake the tart until the damande is nicely browned.