|8||Pastry tart cases|
|1 cup||Chestnut puree, flavoured with bourbon and vanilla, available from Sabato|
|1||Calvados (apple brandy)|
|1 to dust||Icing sugar|
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- Arrange the tart cases on a serving platter.
- Put the puree into a bowl. Whip the cream and fold into the puree. Spoon into the cases.
- Spoon approximately ½ tsp of calvados over each tart, then top with the blackberries and dust with icing sugar.