Corsican cuisine, recipes and discovery of Corsican flavours

The nuts can be replaced by hazelnuts, almonds or sultanas, or a combination of these.


Mix chestnut flour with water and a pinch of salt until you have a fairly liquid paste.
A thick pastry would make the tart too heavy.
Pour in a little oil, a little milk, a shot glass of oil to a normal glass of milk and mix well.
Add pieces of walnuts, which you have soaked the day before to fluff them up, and bake in a hot oven.
The tart is cooked when it is golden brown.

Be careful not to put too much batter in the pan.
A good chestnut flour tart should be fairly thin.