Serves 6-8

Ingredients

• 250g shortcrust pastry (use your usual recipe, or 240g plain flour, 180g butter and 60ml water will give the amount required)

Almond Layer

• 60g butter, at room temperature
• 60g ground almonds
• 60g castor sugar
• 1 tsp plain flour
• 1 egg
• 1 tsp rum

Chestnut Layer

• 250g sweet chestnut puree
• 90g unsalted butter, at room temperature
• 2 tsp rum

Icing

• 1 cup pure icing sugar, sieved
• 1 tsp melted butter
• 2 tbsp hot water

Method

1. Preheat oven to 200C.

2. Line barquette moulds with thinly rolled pastry.

3. For the almond layer: Briefly combine the ingredients for the almond layer in a food processor. Spoon into the pastry-lined moulds filling each two-thirds full. Bake for about 12-15 minutes. The almond layer will feel a little springy and will be golden brown. Cool completely.

4. For the chestnut layer: Mix ingredients and process for a minute or so until the mixture is very well combined. Divide the chestnut mix between the tartlets, moulding each one with a spatula to the traditional domed shape.

5. Place in the fridge until the chestnut filling is very firm.

6. For the icing: Mix the icing until thick but still pourable and spoon over the cold tartlets. Decorate the tartlets with piped melted chocolate.

This was written by Stephanie Alexander and published in the Epicure section of the Age newspaper on 4 April 2006.