Sweet Chestnut Pastry (Gluten Free)

Sweet Chestnut Pastry (Gluten Free)

  • Servings: Makes 1 large tart case
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An adaptation of a pastry cooked in a class that I attended at Le Cordon Bleu, when holidaying in Paris.



  1. Combine the dry ingredients in the bowl of a food processor
  2. Add the butter and pulse until the mixture resembles sand.
  3. Add the egg and pulse again to incorporate – you may need to add a little water if the mixture is too dry.
  4. Turn out onto a floured surface and knead.
  5. Refrigerate for 20 minutes before using.


  • Use any excess to make shortbread.  Brush with a little egg white and sprinkle with brown sugar before baking.
  • Alternatively, this pastry freezes very well.

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