tart of chestnuts

preparation*
.prepare 8 10-cm in diameter round flower shape molds
.brush butter over the molds
.3 to 4 slices of vanilla sponge cake
.preheat the oven to 200°c

ingredients*
1. pie pastry 1/2 (250)
2. 6-inch vanilla sponge cake 1 . imported sugar-preserved chestnuts 200g .
3. chestnuts paste 150g . whipping cream 150g . brandy 5g . bitter sweet chocolate chops 20g .
4. sugar 30g . water 60cc . brandy 5g .

method*
1. transfer the pie pastry onto a lightly floured work surface , roll out the pastry into a disk ; pierce the disk by the tine of a fork .
2. cut the pastry into 8 round pieces by the 10-cm in diameter flower shape mold .
3. press the pastry pieces into the mold by fingers , make sure the pastry attach on the mold tightly , trim of the exta pastry by the palm .
4. line a foil paper on the pastry . place the baking stones or beans on it . transfer the molds to the refrigerator for 10 minutes of rest ;
after that , bake until the pastry is set , 15 to 18 minutes .
5. to make the sugar-liquor mixture , in a small saucepan , combine the sugar and water . cook until it brings to a boil , turn off the heat
and pour the brandy in . cut out 12 round pieces of vanilla sponge cake by a cookie cutter 4-cm in diameter . brush some sugar-liquor mixture
on the vanilla sponge cake .
6.to make the chestnuts filling , in a large bowl , combine the chestnuts paste and whipping cream , mix until incorporated , pour the brandy
and blend well . spoon some of the filling into a pastry bag fitted with a plain tip . remove the tarts and place a piece of vanilla sponge cake on the
lukewarm tart .
7. pipe the filling into pyramid shape on the tart . sprinkle some chocolate chops on .
8. place a sugar-preserved chestnuts or rock-fry chestnuts on the top . this chestnuts tart can be kept in the refrigerator for 3 days .