Tart od kestena i lešnika //// Chestnut and hazelnut tart

*Scroll down for English version

Kesten me je uvek podsećao na zimu. Onaj osećaj kada si upakovan u slojevitu odeću jer je napolju mrazovito. Pa ti u nozdrve uđe miris pečenog kestena. Pa kupiš jedan fišek. A na rukama rukavice, koje ti otežavaju da ga ljuštiš dok si još napolju. A ti ne možeš da izdržiš, pa sve misliš da ćeš izdržati na hladnoći dok barem nekoliko njih ne oljuštiš. Pa onda kada stignete kući, svi se okupite oko stola, ljuštite ga i takmičite one ko će pre uzeti one koji su najviše otvoreni i koji će se najbolje ljuštiti.

A kesten me asocira i na umanjenje stresa. Meni lično prija da nekoliko kestena vrtim po šaci i da povratim koncetraciju i mir. To kažu i psiholozi da je dobro. A mi u kancelariji imamo neki običaj da stalno donosimo kestenje i držimo ga kao dekoraciju na stolu. To kažu i sujeverni da je dobro, jer navodno upija negativnu energiju od ljudi. Eto, pokriveni smo i naukom i sujeverjem.

Elem, ono što najviše volim kod kestena je njegov ukus. Samo kesten pire sa šlagom je dovoljan. A da ne pričam o ostalim delicijama koje se od njega mogu praviti. A nekako ga nikad nisam upotrebljavala u kuhinji. Ovomesečna tema igrice Ajme, koliko nas je, čiji je domaćin Nale sa Coolinarije, me je podstakla da isprobam neki recept sa kestenom, jer je upravo ta namirnica zadata za ovaj mesec. Sa tartom od kestena ću učestvovati u igrici.


Originalni recept je preuzet odavde, a ja sam ga usput menjala i prilagođavala svom ukusu, a to je uglavnom po principu "manje šećera, više dodataka".

Potrebno vam je:

Za testo
200g brašna (ja sam pomešala speltino i belo)
1 jaje
kašičica praška za pecivo
70 g šećera u prahu
100g margarina
šaka mlevenog lešnika

Za nadev
400g kesten pirea
150 g margarina
2 žumanceta
4 belanceta
100 g žutog šećera
šaka polu-mlevenog lešnika
2 vanil šećera
na vrh noža cimeta

Za dekoraciju
1 mala slatka pavlaka
3 štangle čokolade za kuvanje
šaka prepečenog lešnika


Prvo umesiti testo. Brašno pomešati sa praškom za pecivo i šećerom, dodati rastopljeni maslac i žumance. Testo se samo formira u rukama. Stavite ga uz providnu foliju i neka odstoji u frižideru oko 1h. 

Za nadev pomešajte rastopljeni maslac sa šećerom, vanil šećerom i cimetom. Odvojite žumanca od belanaca, pa žumanca sa kesten pireom dodajte margarinu. Od belanaca umutite sneg, i potom i njih dodajte smesi. Testo tanko razvucite, pa ga oblikujte u okruglom kalupu. Izbockajte viljuškom i pecite oko 10 minuta na 200 C. Potom sipajte nadev preko testa i pecite oko pola sata (zavisno od rerne).


U međuvremenu umutite slatku pavlaku i narendajte čokoladu za kuvanje na krupno. Lešnike prepecite i blago sameljite. Dekorišite kao na slici. Mislim da bi sledeći put bilo dobro ceo tart preliti i sa jednim slojem čokolade. 


Uživajte i zamiišljajte da se u nekoj high-class poslastičarnici!

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English version

Chestnut has always reminded me on winter. The feeling when you are packed in layered clothes because outside is freezing. And then in your nostrils the smell of baked chestnut comes in. And then you buy one package of the chestnut on the street. And you have gloves on your hands, which are making it harder for you to peel them while being outside. And you just can`t wait to get inside, so you convince yourself that your hands will stand the freezing until you peel at least a few of them. And when you get home, you all gather around the table, peel the chestnuts, and compete about who will get more of those whose shell is open more, so you can peel it easier. 

Chestnut also reminds me of stress relief. I like when I have a few chestnuts in my hands and circle them in my hands to revert the peace and concentration. Psychologists say it`s good. And we in the office have a ritual to constantly bring the chestnuts and hold them as decoration on the table. The superstitious people say it`s good to take all the negative energy from people. So, we are covered with science and superstition then.

Anyway, the thing I like the most about the chestnut is its taste. Only chestnut puree with cream on top is enough for me. Not to mention other delicacies that can be made from it. Yet, somehow, I didn`t use it much in the kitchen. This month the topic in the culinary game Ajme, koliko nas je, whose host is Nale on Coolinarija, is chestnut, so I`ll take part with this chestnut pie. 

Original recipe is taken from here, and I was changing it on the way, and adapting it according to my taste, based on "less sugar, more additional ingredients".

You will need:

For the pastry
200g flour (I used all purpose and spelt flour)
1 egg
1 teaspoon of baking powder
70g  powder sugar
100g butter
a handful of hazelnuts

For filling
400g chestnut puree
150g butter
2 egg yolks
4 egg whites
100g brown sugar
1/4 teaspoon of cinnamon
a handful of grind hazelnut
2 small packages of vanilla sugar

For decoration
1 small sweet cream
half of black chocolate for cooking
a handful of fried hazelnuts

First, you make the pastry. Mix flour with baking powder and sugar, add the bitter and egg yolk. You can easily form the pastry in your hands. Put it in the foil and leave it in the fridge for about an hour.

For the filling mix the butter with sugar, vanilla sugar and cinnamon. Separate the yolks from the whites, and then add the yolks to butter, together with the chestnut puree. Make a solid cream from the whites, and then add them to the chestnut mixture. Form the pastry in thin layer in the baking dish, pick it with fork and bake for 10 minutes on 200 C. Then cover it with the filling and bake it for around 30 minutes. 

In the meantime mix the sour cream, and grate the chocolate. Fry the hazelnut a bit and gently grind it. Decorate as in the pictures. I think that next time it would be good to put a layer of melted chocolate on top of the pie.

Enjoy and imagine you are in some high-class cafe.

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