This tart is the perfect dessert for all chocolate lovers. The base and filling are sweet and go perfectly together with the unsweetened, nutty flavor of the chestnut cream.
Chocolate Chestnut Tarte
- 160 g flour
- 20 g cocoa powder
- 90 g cold butter
- 1 egg
- 1 pinch of salt
- lentils for blind-baking
- 400 ml cream
- 350 g dark chocolate
- 2 egg yolks
- 1 pinch of cinnamon
- 150 g sour cream
- 1 shot of rum optional
- 100 g peeled, cooked chestnuts coarsely chopped
- 300 g chestnut cream non-sweetened
- edible glitter
Mix all ingredients for the tart base together and knead into a smooth dough.
Cover dough and let rest in refrigerator for 30 minutes. Then roll out dough to about 5 mm thick and place in a tart pan.
Prick the bottom with a fork and place a piece of baking paper on top. Spread lentils on top and blind bake at 180°C for 10 minutes.
Meanwhile, heat the whipped cream and pour in the chocolate. Stir until completely melted and add remaining ingredients for filling. (Optionally add 1 dash of rum.) The mixture should not boil and should be heated only slightly.
Remove tart base from oven Remove baking paper with lentils and pour in filling. Then bake for another 20 minutes at 180°C top-bottom heat.
Remove tart and let cool completely (about 1 hour). Then press maroon cream through a potato press into the center of the tart. Sprinkle with chestnut pieces.
Garnish with some edible glitter dust.
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