Autumn Crumble Tart with Chestnut Flour

Is a dessert proposal, a variant of the classic crumbled cake with all the flavors and aromas that characterize Autumn desserts; A shortcrust pastry base that sees the addition of chestnut flour to the dough and a rich and delicious filling with apples, dark chocolate, crumbled biscuits and again to complete chestnut and plum cream cooked with sugar. Simple to make, versatile, we can replace apples with pears, another typically autumn fruit, or replace chestnut cream with hazelnut and chocolate cream. A dessert to try if you like cakes with chestnut flour. Now let's see what we need to make our Autumn Crumble Tart with Chestnut Flour. Ingredients for the shortcrust pastry 200 grams of chestnut flour 200 grams of white flour 180 grams of butter 1 egg 120 grams of granulated sugar 1 tablespoon of milk a pinch of salt 1/2 sachet baking powder Ingredients for the filling 2 large apples 80 grams of dry biscuits 250 grams of dark chocolate 1 tablespoon of milk Steps Prepare the shortcrust pastry and put 200 grams of white flour with 200 grams of chestnut flour, and 180 grams of butter in small pieces in the planetary mixer. We start kneading, add 1 egg, 120 grams of granulated sugar, a pinch of salt, 1/2 sachet of baking powder, and a tablespoon of milk, work until you get a smooth and compact dough. Wrap it in plastic wrap and let it rest in the refrigerator for thirty minutes. Peel the apples, cut them into cubes and add them to the finely chopped biscuits. After the resting time, take the pastry, divide it into two parts. Butter and flour a cake pan, put the first half of the dough into crumbs, then press them lightly with your hands. Pour the finely crumbled biscuits, diced apples and dark chocolate melted with a tablespoon of milk. Cover the cake with another layer of crumb pastry, seal the edges and bake at 180 degrees for 50 minutes. Once cooked and cold, decorate it with chestnut cream and in the center of the cake put plums cut into small pieces and cooked with granulated sugar. Our Autumn Crumble Tart with Chestnut Flour is ready.