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For the chestnut mixture
In a food processor, blend the chestnut paste with the chestnut
cream and 3½ tablespoons (50 g) of water. Remove and cover with
plastic wrap to prevent it from drying.
For assembly and finishing
Using a rolling pin, roll out the sweet dough to a thickness of 1 / 16
inch (2.5 mm) and line lightly buttered ¾-inch (2-cm)-deep and 2¾inch
(7-cm)-diameter basket molds. Freeze for 1 hour. Preheat the
oven to 320°F (160°C), and bake blind for 20 minutes.
Fill the tartlet shells with almond cream, then place a few rinsed
candied chestnuts on top. Fill to the top with chestnut gel. Fill the
center with hazelnut praline and lemon gel. Using a spatula, make a
dome on top of the basket with the chestnut cream.Transfer the
chestnut mixture to a pastry bag fitted with a nest tip, pipe threads
over the top, and finish by smoothing the edges.Finally, top with a
candied chestnut.