Maximus wood-fired chestnut tart

Chestnut tart

Original and delicious, this chestnut brioche tart is a truly indulgent dessert. It's perfect for a light and refreshing end to a family meal, especially on cooler days. With its perfect balance of light brioche and sweet chestnuts, discover the video recipe and all our tips for making this simple dessert a success.

THE RECIPE IN VIDEO

INGREDIENTS

For the brioche
125g of flour
1 egg
25g of milk
20g of sugar
8g of fresh yeast
2g of salt
62.5g of butter
For the garnish
250g of chestnut pieces
180g of full-fat crème fraîche (30 or 35% fat)
1 vanilla bean
40g of sugar

People	Preparation time	Cooking
6 people	4 hours	20 minutes

RECIPE PREPARATION

Place the yeast, flour, salt, sugar, milk, and egg in a mixing bowl fitted with a dough hook. Chef's tip: make sure the yeast and salt don't come into contact, as salt kills the yeast.
Start the mixer at low speed to perform a milling motion.
Chef's cooking tip: if you are working with a small quantity, don't hesitate to start mixing by hand so that the ingredients stick better to the hook afterwards.
Let it mix for a few minutes at low speed, until the dough is grainy but homogeneous.
Allow the dough to rise at a temperature of approximately 25°C for 20 to 30 minutes. Be careful not to exceed 30°C.
Prepare the vanilla cream. To do this, split the vanilla pod in half and scrape out the seeds.
Put it in the fresh cream.
Add the sugar and mix.
Slide the vanilla pod into the cream to infuse. Chef's tip: after infusion, keep the vanilla pod; you can reuse it to decorate the tart.
After the dough has risen, it's time to knead it. Still using your dough hook, knead for 10 to 12 minutes at medium speed.
At the end of kneading, you should have a sufficient gluten network to guarantee the dough's elasticity. To check this, take a small amount of dough and stretch it between your fingers to form a membrane.
Leave the dough to rise for 1 hour at 25°C.
Place it in the freezer for 20 to 30 minutes to give it a consistency that is easier to work with.
Roll out your tart dough. To do this, lightly flour your work surface and then roll out your dough, always working in front of you. Turn the dough an eighth of a turn with each roll.
Use a 22cm diameter tart ring or mold to finalize the shape of your pastry.
Place your circle of dough in the mold or on baking paper before letting it rise again for 1 hour 30 minutes at 30°C.
Light your Maximus wood-fired oven immediately so it has time to reach at least 200°C. This allows it to cool down to 180°C during baking, as the pie is placed in the oven without flames. To get the fire going, use very dry kindling and slightly larger pieces. Build up a good fire in your wood-fired oven.
After 1 hour and 30 minutes of rising, deflate the middle section without damaging the edge. Gently pressing with your fingertips, outline the tart, leaving a border of about 2 cm.
Repeat the same process across the entire center of the pie.
Apply egg yolk to the edge of the pie.
Cover the entire center of the tart with the chestnut pieces.
Pour in the cream. If you have too much, don't add it all to prevent it from overflowing during cooking.
Cooking
Bake your tart for 15 to 20 minutes, checking it regularly. Remember to close the oven door securely.
About 10 minutes before the end of cooking, tie a knot with the vanilla pod and place it in the oven to dehydrate.
When the edge and bottom of the pie are nicely browned, it's time to take it out of the oven.