This delicious tart is one I based off a recipe from Gascony that uses almond paste instead. I decided to take inspiration from the fact that Frankenstein’s monster would only eat things he could forage, and figured he could find honey, chestnuts and figs easier than almonds. And eggs and milk and butter he could have found from farms. I admit the sugar would have been an issue for him…
In any case, chestnuts lend a warm, slightly earthy depth and pairs well with the deep flavor of the figs. The vanilla pastry cream adds sweetness and a wonderful velvety texture to the slightly grainy chestnut paste. And topping the warm tart with honey gives it a wonderful sheen and a touch of warm sweetness that sugar alone just cannot compete with.
Full Ingredient List
- 250g Chestnuts, cooked
- Teaspoon Lemon zest
- 357g Sugar
- 1 Egg
- 2 Egg Yolks
- 227g Whole Milk
- 1\2 to 1 Vanilla Pod
- 15g Cornstarch
- Pinch Salt
- 65g Butter
- 3 to 5 sheets Filo Pastry (24cmx24cm each)
- 4 Ripe Figs
- Jam or honey for Brushing, optional but recommended
Chestnut Paste
- 250g Chestnuts, cooked
- Teaspoon Lemon Zest
- 250g sugar
- 1 Egg, beaten
- Place chestnuts, zest, and sugar in a food processor
- Process until course and well combined
- In a bowl, beat 1 egg and then gradually add it to the food processor while running
- Place in an airtight bag or container and refrigerate for at least 4 days, up to a week, so the texture is correct and the flavors combine. If not using for more than a week. Place it into the freezer after day 4
Pastry Cream
- 227g Whole Milk
- 1\2 or 1 Vanilla Pod, scraped
- 57g Sugar
- 15g Cornstarch
- Pinch Salt
- 2 Egg Yolks
- 15g Butter, cubed
- Place milk and vanilla (pod and seeds) in a sauce pan. Bring up to a light simmer over medium low heat. Remove from the heat. Cover and allow to steep 30 minutes
- Combine sugar, corn starch and salt in a bowl. Whisk in the egg yolks until mixture is pale yellow, smooth, and fluffy.
- Prepare an ice bath
- Remove vanilla pod from milk. Pouring slowly, whisk milk into the egg mixture in a thin stream until it is all combined.
- Pour the mixture back into the sauce pan over medium heat. Cook, whisking constantly until the mixture thickens, about 5 minutes.
- Once it thickens continue to cook, stop whisking occasionally to check for bubbles. When it starts bubbling, whisk continuously for 1 minute.
- Remove from the heat and whisk in the butter, one chunk at a time, until melted and thoroughly combined
- Strain the mixture into a clean bowl and cover with plastic wrap or parchment paper to avoid forming a skin.
- Place the bowl in the ice bath and cool for 30 minutes before transferring to the refrigerator
- Refrigerate for at least 2 hours, up to 4 days
- When ready to use, whisk again to make sure it’s smooth.
Fig and Chestnut Tart
- 3 to 5 sheets Filo Pastry (24cmx24cm each)
- 50g Butter, melted
- 50g Sugar
- 150g Chestnut Paste
- 100g Pastry Cream
- 4 ripe Figs
- Jam or honey for Brushing, optional but recommended!
- Preheat oven to 400F
- Grease a 7 or 8inch pan (spring form or tart pan is best\easiest but not necessary)
- Place one filo sheet into the pan. Brush with melted butter sheet and sprinkle with sugar
- Place the next sheet a quarter turn on top, brush with butter and sprinkle with sugar, repeat with final sheet (don’t fold down the edges)
- Mix the chestnut paste and pastry cream together
- Cover the filo pastry with this mixture
- Halve the figs and press into the filling, cut edge up, if you prefer you can use the last two filo sheets to cover the figs, butter and sugar between both sheets again
- Fold over the edges of the filo. Brush with butter and sprinkle with sugar
- Bake 20 minutes. Check it part way through and cover lightly with foil if it starts to brown too quickly so it doesn’t burn. Make sure to leave the last 4-5 minutes uncovered.
- Remove from oven and immediately brush with jam or honey, warmed slightly to thin it out
- Let cool before serving.
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