Maronitarte

For the chestnut tart, knead flour, butter, powdered sugar, salt, lemon zest, grated almonds and egg and let rest overnight. Butter and flour the tart pan, roll out the dough and line the pan with it, “poke” and refrigerate.For the cream, cream butter, powdered sugar and almonds until fluffy, then stir in eggs and flour.Pour the almond cream into the pan filled with dough and bake in a preheated oven at 190 °C30 to 35 minutes. Cool and drizzle with a little amarena juice. For the decoration, mix the maroni puree with powdered sugar, rum, amaretto, cinnamon. Whip the cream and spread it in a circle. Spread the drained Amarena cherries and meringue pieces on top.Press the chestnut puree onto the tart with a potato press and sprinkle with powdered sugar.For the meringue:Beat the egg whites with 200 g powdered sugar, lemon juice and salt in a bain-marie (50 ºC) until creamy.Mix in the remaining powdered sugar and beat until stiff. Use a piping bag to pipe doughnuts onto a prepared baking sheet. Sprinkle with powdered sugar or almond flakes and bake in a preheated oven at 100 to 120 °C with the oven door open (leave the oven door ajar, e.g. by placing a wooden spoon between the door and the oven, to avoid steam) for 2 to 4 hours, depending on the humidity.

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