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Blackberry, chestnut and calvados tarts
( SERVES 8 )

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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
1 to dust	Icing sugar

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.