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Parve
Hard
8 Servings
Allergens 
4 Hours
Diets
This famous French pastry is wildly popular all winter long. See how it looks like a snow-covered hill? The homemade shortbread tart crust is filled with cream, topped with a meringue, and finished off with chestnut cream.
Watch as Sarah puts it all together and makes it look effortless on Sarah’s Patisserie!
food scale
piping bag
large piping tip
nine-inch tart shell ring mold
9-hole piping tip
1260 grams (44.4 ounces) water, divided
120 grams (4.2 ounces) margarine or vegan butter
1 whole vanilla bean
120 grams (4.2 ounces) egg yolk
240 grams (8.4 ounces) sugar
160 grams (5.6 ounces) cornstarch
non-dairy whipped topping
200 grams (6 and 3/4 ounces) egg whites (whites from about 7 extra-large eggs)
400 grams (14 ounces) sugar
400 grams (14 ounces, or 3 and 1/2 cups) all-purpose flour
150 grams (5.3 ounces, or 1 and 1/2 cups) Gefen Confectioners’ Sugar
240 grams (8.4 ounces, or 1 cup) vegan butter or margarine
50 grams (5 tablespoons) almond flour
2 eggs
500 grams (17.6 ounces) chestnut purée
250 grams (8.8 ounces) chestnut paste
250 grams (8.8 ounces) chestnut cream
35 grams (3 and 1/2 tablespoons) Gefen Honey
125 grams (4.4 ounces) soy milk
125 grams (4.4 ounces) vegan butter or margarine, well softened
First, prepare Creme Patisserie (pastry cream). Follow the directions here.
To make Diplomat Cream, combine equal parts creme patisserie and whipped topping.
Follow the directions here to prepare meringues. Using a piping bag with a large tip, pipe a large flat spiral that will fit comfortably inside your shortbread pastry (recipe follows).
Bake at 185 degrees Fahrenheit (85 degrees Celsius) for two and a half to three hours.
In the bowl of a stand mixer fitted with the dough paddle, add flour, confectioners’ sugar, margarine, and almond flour. Mix together at low speed until a texture like sand is obtained. While the machine is running, add the eggs. Mix until incorporated. Chill dough in the fridge for two hours.
Preheat oven to 285 degrees Fahrenheit (140 degrees Celsius).
Roll out dough with a rolling pin and fit to a greased, nine-inch tart shell ring mold. Prick holes in the dough and trim excess dough with a knife before baking for a clean edge.
Bake 25 minutes. Cool.
By hand, mix the puree, the paste, and the chestnut cream. Transfer to the mixer and add the honey and the liquid soy cream, then the margarine.
Mix until you get a homogeneous texture.
Generously mound the diplomat cream on the bottom of the pie.
Gently place a crunchy meringue in the middle.
Then, using a piping bag fitted with a nine-hole tip, generously pipe the chestnut cream around and over the meringue, covering it completely. Dust with confectioners’ sugar.
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it’s very nice but are u from france
Yes she is from France. It’s mentioned in her bio & I think she mentions it in her video introductions.
hi
so cite
are the chestnut puree, paste and cream ou? do they need a hashgacha altogether?
They are available with a French hashgacha. Please ask your own Rabbi about the certification.
Sarah! Tu es de retour!!!!!!! Je suis très contente de te revoir!!