For the tart

Beat Unsalted Lactic Butter 82% De Braandt, Margarine FAMA Soft G and the feather mixer sugar until incorporated. Then add the eggs one by one and incorporate them. Finally, we add the flour and incorporate it too. We can store it in the refrigerator and use it directly from the refrigerator. Roll out a piece of dough with the rolling pin on an oil paste and apply the dough to a 3cm hoop. Then apply the three layers of film to the walls, put in weight (lentils, rice, etc.) and bake at 160 °C in an air-fired oven for 30-40 minutes.

For the cream

Beat Crème D'Or with water and other ingredients in a wire mixer, at high speed, for 2-3 minutes.

For chestnut cream

Beat the Chestnut puree fruigel with the Margarine FAMA Imperial Soft in the feather mixer until incorporated. Then we add the Dairy cream Lowicz 36%and incorporate it too. Transfer the mixture through a fine sieve to make it as smooth as possible.

Moulding

Fill a baked tart with the cream we prepared and then finely slice the maroon glaze into it. Next, cover the whipped cream with the chestnut puree we prepared using a pouch. Decorate with florentine, macaron, whole glazed chestnuts, biscuits and fresh thyme.