Chestnut gâteau Basque

Mix softened butter, salt, sugar, flour, baking powder, eggs and rum all at once just until combined. Wrap the dough and chill completely.

Heat the milk with a little sugar; whisk the remaining sugar into the egg yolks, then the flour and cornstarch.

Temper the yolk mixture with hot milk, add the remaining milk, whisk, return to the saucepan; bring to a boil over medium-high, whisking swiftly, and cook 2 minutes more.

Transfer the hot custard to a narrow container, add rum, chestnut paste and chestnut cream, blend well, cool and chill.

Roll out the pastry into a disc a quarter inch (4 mm) thick; lay it in a buttered and floured low pan and press it in, rotating the pan.

Spread the chestnut custard evenly, then the candied chestnut pieces and the praliné (optional).

Roll out the remaining dough and enclose the filling; trim the excess, egg wash twice, mark a crossing pattern with the back of a fork, make a couple of tiny holes and chill to rest.

Make a quick lemon glaze from lemon juice and powdered sugar.

Bake about 45 minutes at 350F / 180C.

Glaze as soon as it is baked, let set in the oven 1 minute, cool completely, unmold and slice.