Chestnut Tart


1kilo chestnut flour
60g vegetable oil
120g sugar
½ tsp salt
80g pine nuts
150g raisins
1 cup or more water
1 rosemary spring


  • Preheat over to 400F (205C). Lightly oil a 10-inch spring form or flan pan.
  • In a large bowl, combine flour, oil, sugar, salt, ¾ cup pin nuts and ¾ cup raisins. Add enough water to make a soft batter of pouring consistency.
  • Pour mixture into oiled pan. The paste should not be more than ¾ to 1 inch thick. If necessary, use a large pan. Brush surface of paste with oil. Sprinkle with remaining pine nuts, raisins & rosemary.
  • Bake 45 to 55 minutes.
  • To serve, transfer to a serving dish.
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