SERVES 10–12
Chestnut meal (not to be confused with chestnut flour) is crushed chestnuts, and has a grainy, mealy texture. It may be available from gourmet food stores or online and should be stored in the freezer or fridge. If you can’t find it, substitute pureed chestnuts (either canned or homemade; see the headnote on page 84).
Nonstick cooking spray
1 batch Tart Crust dough (page 205), chilled
¾ cup (165 g) superfine sugar
2 tablespoons ground cinnamon
One 14-ounce (396 g) can fat-free sweetened condensed milk
One 8-ounce (225 g) package mascarpone or reduced-fat cream cheese, at room temperature
1½ cups (225 g) chestnut meal
4 large eggs
Confectioners’ sugar, for dusting
Gluten-free, lactose-free ice cream, for serving
1. Preheat the oven to 350°F (170°C). Grease a 9-inch (23 cm) fluted quiche pan with cooking spray.
2. Place the chilled dough between two sheets of parchment paper and roll out to a thickness of about ⅛ inch (2 to 3 mm). Ease the crust into the flan dish and trim the edges to neaten.
3. Line the crust with parchment paper, fill with pie weights or rice, and bake for 10 minutes, or until lightly golden. Remove from the oven and reduce the oven temperature to 325°F (160°C). Remove the weights and parchment.
4. Meanwhile, to make the filling, combine the superfine sugar, cinnamon, condensed milk, mascarpone, chestnut meal, and eggs in a food processor or blender and blend until smooth and well combined. Pour the filling into the warm crust.
5. Bake for 50 to 60 minutes, until set. Remove and let cool completely in the pan before serving.
6. Dust with confectioners’ sugar and serve with ice cream.
PER SERVING (1/12 recipe): 506 calories; 8 g protein; 21 g total fat; 7 g saturated fat; 71 g carbohydrates; 3 g fiber; 188 mg sodium