Ingredients

• 1.25 cups All-purpose flour
• 0.5 cup Unsalted butter(cold, cubed, for pastry)
• 0.25 cup Granulated sugar(for pastry)
• 1 Large egg yolk
• 0.25 teaspoon Salt
• 1 tablespoon Ice water(or as needed)
• 1.5 cups Sweetened chestnut puree (crème de marrons)(approx. 350g)
• 0.25 cup Unsalted butter(softened, for filling)
• 2 Large eggs
• 0.25 cup Heavy cream
• 1 teaspoon Vanilla extract
• 1 tablespoon Dark rum(optional)
• 1 Confectioners' sugar(for dusting)

Instructions

1. 1

   To make the Pâte Sablée: In a food processor, combine flour, granulated sugar, and salt. Add cold, cubed butter and pulse until crumbly. Add the egg yolk and ice water, pulsing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and chill for at least 30 minutes.

2. 2

   Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it gently into the bottom and up the sides. Trim any excess dough and prick the bottom with a fork.

3. 3

   Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment paper, then bake for another 5 minutes, or until lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C).

4. 4

   Prepare the filling: In a medium bowl, cream the softened butter until light. Gradually add the sweetened chestnut puree, mixing until well combined. Beat in the eggs one at a time, then stir in the heavy cream, vanilla extract, and rum (if using) until smooth.

5. 5

   Pour the chestnut filling into the partially baked tart shell, spreading it evenly with a spatula.

6. 6

   Bake for 25-30 minutes, or until the filling is set and lightly golden. A knife inserted into the center should come out clean.

7. 7

   Remove the tart from the oven and let it cool completely on a wire rack before removing it from the tart pan. Cooling completely is crucial for the filling to fully set.

8. 8

   Just before serving, dust generously with confectioners' sugar. Slice and serve at room temperature.