Discover our recipe for brioche tart with chestnuts baked in the Maximus wood oven: light and fluffy dough, creamy vanilla cream filling, and chestnut pieces. A delicious and comforting dessert.
Difficulty
Preparation4 hours
Cooking20 minutes
Servings6
Ingredients
For the brioche
125 g flour
1 egg
25 g milk
20 g sugar
8 g fresh yeast
2 g salt
62.5 g butter
For the filling
250 g broken chestnut pieces
180 g full-fat crème fraîche (30 or 35% fat)
1 vanilla pod
40 g sugar
Instructions
Preparing the brioche dough
Put the yeast, flour, salt, sugar, milk and egg in a mixing bowl. Careful: the yeast and salt must not touch. Mix on low speed until you have a grainy but even dough.
Leave to start rising for 20 to 30 minutes at around 25°C (do not exceed 30°C).
Knead for 10 to 12 minutes at medium speed. Check the gluten network: the dough should form a thin membrane without tearing.
Leave to rise for 1 hour at 25°C, then put in the freezer for 20 to 30 minutes to make it easier to handle.
Roll out the dough on a floured surface. Use a 22 cm ring or tin. Place it in the tin and leave to rise for 1 hour 30 minutes at 30°C.
Preparing the vanilla cream
Split the vanilla pod, scrape out the seeds and mix them with the crème fraîche and the sugar. Slip the pod into the cream to infuse. Set aside.
Assembly and baking
Light the Maximus oven to reach 200°C minimum (it will drop to 180°C during baking).
After the rise, press down the centre of the tart with your fingertips, leaving a 2 cm border. Brush the border with egg yolk.
Cover the centre with the chestnut pieces, then pour over the vanilla cream (without letting it overflow).
Bake for 15 to 20 minutes with the door closed. 10 minutes before the end, tie the vanilla pod in a knot and place it in the oven to dry out. Take the tart out when the border and the base are nicely golden.
