Ingredients
| 8 | Pastry tart cases |
| 1 cup | Chestnut puree, flavoured with bourbon and vanilla, available from Sabato |
| 1 cup | Cream |
| 1 | Calvados (apple brandy) |
| 16 | Blackberries (Main) |
| 1 to dust | Icing sugar |
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Directions
- 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.
