Cook Time

1. Meringue: 1 to 1.5 hours at 212°F (100°C)
2. Tart Crust: 25 minutes at 350°F (180°C)

For the Meringue

1. Preheat your oven to 212°F (100°C).
2. In a stand mixer, whisk the egg whites, slowly adding ⅓ of the granulated sugar. When the egg whites are nearly stiff, add the rest of the sugar and whisk for another minute until glossy and firm.
3. Gently fold in the powdered sugar with a spatula.
4. On a Silpat® baking mat, pipe the meringue into a spiral circle about 1 inch (2 cm) smaller than your Fluted Tart Mold.
5. Bake the meringue for 1 to 1.5 hours. Once done, let it cool completely.

For the Tart Crust

1. Preheat your oven to 350°F (180°C).
2. Place the Silpat® Fluted Tart Mold on the Silpat® Baking and Cooling Tray.
3. Roll out the cold shortcrust pastry and lay it in the tart mold. Cover it with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden.
5. Let the tart crust cool, then carefully remove it from the mold.

For the Chantilly Cream & Assembly

1. Whip the heavy cream with powdered sugar until stiff peaks form, then transfer to a piping bag.
2. Fill the cooled tart crust with whipped cream, spreading evenly until ¾ full. Gently place the meringue disc on top.
3. Pipe thin lines of chestnut purée over the entire tart in a decorative pattern. Serve immediately and enjoy!