These Chestnut Tart Bites are simple, nutty, and buttery. They are inspired by the classic pineapple tart / pineapple cake, which is a beloved Taiwanese snack. Just like the pineapple tart, these chestnut tart bites features a buttery, crumbly crust filled with a sweet and flavorful filling. The tarts are bite sized and enclosed, making them an easy pop-able snack that is somewhere in between a tart and a cookie.
In this recipe, we will be using chestnut paste for the filling. You have the option to either purchase chestnut paste or make your own, which we will cover in the recipe below. I personally enjoy making my own chestnut paste because it allows me to control the sweetness level as well as the thickness. It’s also super easy to make, requiring only chestnuts, sugar, and water, so I would definitely recommend giving it a try! If chestnut paste isn’t your thing, feel free to swap it out for another filling of your choice. The crust pairs well with a variety of flavors, giving you endless possibilities to customize this tart to your liking.
Looking for more recipe ideas? Check these out:
Chestnut Tart Cookie Bites
- 100 g roasted and peeled chestnuts
- 175 g water
- 50 g cane sugar
- 87 g unsalted butter
- 12 g powdered sugar
- 1 egg yolk
- 1/4 tsp salt
- 30 g sourdough discard or 15g ice water + 15g flour
- 110 g all purpose flour
- 1 egg yolk
- 1/2 tbsp condensed milk* optional
- Make the chestnut paste: Add chestnut, water, and sugar together in a pot and bring it up to a boil. Reduce to a simmer, cover, and let the chestnuts cook for about 25 minutes. Turn off the heat and let the chestnuts rest for about 10 minutes and then add all the chestnuts and most of the sugar water to a bender and blend until smooth. If the paste is too dry, add the remaining sugar water or add additional water. The paste should be smooth but thick.
- Make the pastry dough: Cream together butter and powdered sugar. Then, combine in the egg yolk and salt until everything is evenly combined. Finally, add the sourdough discard (or ice water and flour mix) and flour and mix until a crumbly dough forms.
- Preheat the oven to 350F.
- Using a spoon, scoop up 5g of chestnut paste and roll it into a ball. Repeat until you have about 14 balls. You will most likely have leftover chestnut paste– you can freeze these to use another time.
- Scoop up 15g of pastry dough and roll it into a ball. It should be about double the size of the chestnut paste balls. Repeat until you use up all the dough ~14 pastry balls.
- Flatten the pastry dough between your hands and using your fingers thin out the dough into a thin circle. Place a chestnut ball in the center and cover it with pastry dough. Pinch the seams closed and roll the ball in the palms of your hands to smooth it out. Repeat with the remaining pastry and chestnut balls.
- Make the egg wash: evenly combine egg yolk with condensed milk (optional). Brush the top the of the cookie balls with the egg wash.
- Bake for ~20 minutes or until the tops of the tarts turns nice and golden