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Chocolate Chestnut Tarte

Ingredients

Cake Base

  • 160 g flour
  • 20 g cocoa powder
  • 90 g cold butter
  • 1 egg
  • 1 pinch of salt
  • lentils for blind-baking

Filling

  • 400 ml cream
  • 350 g dark chocolate
  • 2 egg yolks
  • 1 pinch of cinnamon
  • 150 g sour cream
  • 1 shot of rum optional

To Garnish

  • 100 g peeled, cooked chestnuts coarsely chopped
  • 300 g chestnut cream non-sweetened
  • edible glitter

Instructions

Base

  • 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.