• prep: 0 hr
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servings:

This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 3 tablespoons ice water
• 3 tablespoons confectioners' sugar
• 1/4 cup plus 2 tablespoons unsalted butter, room temperature
• 1/4 cup plus 1 tablespoon granulated sugar
• 1/2 cup raw chestnuts, fresh or frozen, thawed
• 3 tablespoons dark rum
• 1/2 cup plus 2 tablespoons chestnut puree
• 1/2 cup chestnut cream
• 1/4 cup creme fraiche
• 6 large egg yolks, room temperature
• 2 large eggs, room temperature
• 2 cups heavy cream
• 3/4 cup mascarpone cheese
• 1/4 cup confectioners' sugar
• 2 tablespoons dark rum
• 2 whole vanilla beans, split and seeds scraped
• Chestnut Tuiles, for garnish
• Candied chestnuts, halved or quartered, for garnish

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