Chestnut Butter

Jenny Smith
Jenny Smith

Total: 50min

Yield: 1 jar

Dish: Entrée & Finger Food

Cuisine: Entrée & Finger Food

Ingredients

Chestnut butter
  • 1 packet of chestnuts
  • 1/2 cup of sugar
  • 2 tbsp of water
  • 25g of butter
  • 1 tbsp of cocoa
  • 1/4 tsp of vanilla essence
Chocolate chestnut tart
  • 1 jar of chestnut butter
  • 1 sheet of pre prepared short pastry

Method

Chestnut butter
  1. Boil chestnuts for 20 minutes
  2. Let cool, slice in half and scoop out the centres. When scooping out the centres, make sure you remove the bitter brown skin within the centre of the flesh
  3. In a pot dissolve sugar in water then melt through the butter
  4. Add the chestnuts, cocoa and vanill essence and mix into a thick paste
  5. Puree in a blender into a smooth butter
  6. Scoop into a medium sized sterilised jar. Great on hot toast with butter!
Chocolate chestnut tart
  1. Line a greased pie dish with pastry
  2. Blind bake for 5 minutes at 180°C
  3. Fill the centres with chestnut butter
  4. Bake for a further 15 minutes
  5. Remove, serve immediately with cream

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Keywords: Chestnut Butter Chestnut, Butter