Original and tasty, chestnut brioche tart is a delicious dessert. It's a great way to round off a good family meal on a delicate note in cool weather. Between the lightness of the brioche and the sweetness of the chestnuts, discover the recipe in video 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 whole crème fraîche (30 or 35% fat)
• 1 vanilla pod
• 40g of sugar

PREPARATION OF THE RECIPE

1. Place the yeast, flour, salt, sugar, milk, and egg in a mixing bowl with a hook. Chef's tip: Make sure the yeast and salt do not come into contact with each other, as salt kills yeast.
2. Turn the mixer on at low speed to blend.
   Chef's cooking tip: If you're working with a small quantity, don't hesitate to start mixing by hand so the ingredients stick better to the hook later.
3. Let it mix for a few minutes at low speed, until the dough is grainy but smooth.
4. Let the dough rise at a temperature of around 25°C for 20 to 30 minutes. Be careful not to exceed 30°C.
5. Prepare the vanilla cream. To do this, split the vanilla pod in half and remove the caviar.
6. Put it in the crème fraîche.
7. Add the sugar and mix.
8. Slip the pod into the cream to infuse. Chef's tip: After infusing, keep the vanilla pod; you can reuse it to decorate the tart.
9. After the dough has risen, it's time to move on to the kneading machine. Still using your hook, knead for 10 to 12 minutes at medium speed.
10. At the end of the kneading process, you should have enough gluten to ensure the dough's elasticity. To check this, take a small amount of dough and stretch it between your fingers to form a membrane.
11. Leave the dough to rise for 1 hour, still at 25°C.
12. Place it in the freezer for 20 to 30 minutes to give it a more workable consistency.
13. Roll out your tart. To do this, lightly flour your work surface and then roll out your dough with a rolling pin, always working in front of you. Turn it one-eighth of a turn with each roll.
14. Use a tart ring or a 22cm diameter mold to finalize the shape of your pastry.
15. Place your circle of dough in the mold or on baking paper before putting it back to rise for 1 hour 30 minutes at 30°C.
16. Light your Maximus wood-fired oven immediately so that the oven has time to heat up to at least 200°C. This will allow the oven to cool down to 180°C during baking, as the pie is baked without flames. To properly start the lighting, use very dry wood twigs and slightly larger sections. Build a good fire in your wood-fired oven.
17. After 1.5 hours of rising, degas the middle part without damaging the edge. Pressing gently with your fingertips, draw the outline of the tart, leaving a border of about 2 cm.
18. Repeat the same operation around the entire center of the pie.
19. Brush egg yolk around the edge of the pie.
20. Cover the entire center of the tart with the chestnut pieces.
21. Pour in the cream. If you have too much, don't add it all to prevent it from boiling over during cooking.
22. Cooking
23. Bake your pie for 15 to 20 minutes, checking it regularly. Remember to close the oven door securely.
24. About 10 minutes before the end of cooking, tie a knot with the vanilla pod and place it in the oven to dehydrate.
25. When the edge and bottom of the pie are golden brown, it's time to take it out of the oven.

See also: our delicious clafoutis recipe , perfect to accompany a meal in the garden.

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