Chestnut Tart Cookie Bites
These Chestnut Tart Cookie Bites are simple, nutty, and buttery. They are inspired by the classic pineapple tart/cake, which is a beloved Taiwanese snack. Just like the pineapple tart, the chestnut tart features a buttery, crumbly crust filled with a sweet and flavorful filling.
Servings: 14 cookies
Ingredients
Chestnut Paste
- 100 g roasted and peeled chestnuts
- 175 g water
- 50 g cane sugar
Pastry Dough
- 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
Egg wash
- 1 egg yolk
- 1/2 tbsp condensed milk* optional
Instructions
- 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
Notes
condensed milk: When mixed in with the egg wash, it adds a sweetness to the top of the pastry as well as makes it look glossy
The outer pastry dough recipe is adapted from Rasa Malaysia and Guai Shu Shu