In the Cévennes of Ardèche, the chestnut is much more than just a fruit: it is a true symbol of the local culinary heritage. Cultivated for centuries on these lands, it has long been an essential resource for the inhabitants. Even today, it is at the heart of many traditional recipes, including the famous chestnut pie, a creamy and fragrant dessert which highlights all the richness of the Ardèche region.
Preparation steps
1. Prepare the filling
In a large bowl, whisk the egg yolks with the chestnut cream until smooth and homogeneous. Then add the crème fraîche and mix well.
2. Beat the egg whites until stiff.
Beat the egg whites until stiff, then gently fold them into the previous mixture. This step gives a light and melting texture.
3. Assemble and bake the pie
Roll out the dough in a previously buttered pie dish and pour in the filling. Smooth the surface with a spatula, then bake in a preheated oven at 180°C (thermostat 6) during about 25 to 30 minutes.
4. Let cool and enjoy
Once cooked, let the pie cool before enjoying it. It can be enjoyed warm or cold, depending on your preference.
Tips and tasty variations
- For a more fragrant touch, add a dash of rum or a pinch of cinnamon to the preparation.
- Want a crunchy contrast? Sprinkle the tart with candied chestnut pieces before baking.
- Shortcrust pastry or shortcrust pastry? If you like a sweeter, crumblier base, opt for shortcrust pastry.
The Ardèche chestnut, an exceptional product
For generations, the chestnut has been anchored in the culinary identity of Ardèche. Carefully cultivated in orchards bordering the Cévennes valleys, it benefits from a Protected Designation of Origin (PDO) which guarantees its quality and authenticity. Formerly called “the breadfruit tree”, it was a valuable source of food for local families. Today, it continues to inspire many recipes and remains a must-have on Ardèche tables.
Enjoy this tart with family or friends, and let yourself be transported by the rich and delicious flavors of Ardèche.
Themes
