Chestnut pie from Tessin

Time: 50 min
Category: Pastries
Complexity: low


for a baking pan Ø22 cm

4 egg yolks
75 g sugar
175 g butter, melted
400 g chestnut puree, sweetened
50 g hazelnuts, ground
1,5 tsp baking powder (ca. 7 g)
4 egg whites
pinch of salt



Batter egg yolks with sugar for 5 minutes until frothy. Add melted but not hot butter and continue to batter for 2 minutes.

Add chestnut puree and mix until a uniform dough mass is formed. Add hazelnuts and baking powder.

Whisk egg whites with a pinch of salt and gently fold them into the dough. Put the dough into a baking pan, coveres with baking paper and buttered as well as floured. Bake in a pre-heated oven at 200 °C for around 30 minutes.