OVERVIEW
This simple but sophisticated dessert involves grilling raw chestnuts on the EGG before adding them to the filling of an apple tart, then baking the tart in the subtle sweet smoke of Canadian Maple charcoal. The curd, made from strained goat’s yoghurt, adds a lovely touch of sourness.
PREPARE THE CURD
Prepare the curd a day in advance. Place a colander inside a large bowl. Line it with a clean tea towel, pour in the yoghurt and leave it in the fridge to strain for at least 24 hours.
MAKE THE DOUGH
Place the flour, butter and sugar in a mixing bowl, crack in the egg, then knead until a coherent dough ball has formed. Chill the dough in the fridge for at least 30 minutes.
GRILL THE CHESTNUTS
Set up your EGG for direct cooking with the Stainless Steel Grid in place. Target temperature is 180°C.
Score a cross into each of the chestnuts and distribute them across the grid. Close the Dome and grill for about 15 minutes, turning the nuts regularly to ensure even cooking. Remove from the EGG and set aside to cool.
Switch to an indirect setup. Remove the grid from the EGG, install the ConvEGGtor in a legs-up position, then place the grid back on top. Bring the temperature back up to 180°C.
ASSEMBLE THE TART
Meanwhile, peel the apples, cut them into segments and remove the cores. Cut the apple segments into 1-1.5cm cubes, place them in a bowl and mix in the chestnut purée and the vanilla seeds. Peel the cooked chestnuts, chop them coarsely and spoon them into the apple mixture. Grease a 23cm diameter tart tin with butter. On a flour-sprinkled worktop, roll out the dough to create a circle big enough to line the tin. Carefully move the dough into the tin then use a fork to prick small holes.
BAKE THE TART
Spread the apple mixture over the dough, then place the tin on the grid. Close the Dome and bake for around 40 minutes until golden brown.
Remove the tart from the EGG and allow to cool before serving. Meanwhile, scoop the strained curds out of the colander and mix them with the sugar.
Cut the pie into even slices and serve with the sweetened curds.
