Chocolate Chestnut Tart

Name: Chocolate Chestnut Tart
Total time: PT1hour30minutes+chilling
Yield: 8
Ingredients: 125g dairy-free butter; 240g plain flour; Pinch of salt; 3–4 tbsp ice-cold water; 180g Merchant Gourmet Whole Chestnuts; 125ml vegan double cream; 180g silken tofu; 200g dark vegan chocolate, melted; 20g dark vegan chocolate, finely grated; Handful vegan mini eggs

Rich, silky and intensely chocolatey, this plant-based tart combines a crisp homemade pastry case with a smooth chestnut and dark chocolate filling. Finished with grated chocolate and mini eggs, it's an indulgent dessert that's perfect for Easter celebrations.

Written by What Luce Eats

1 hour 30 minutes + chilling Serves 8 Beginner

Ingredients

Pastry Case
125g dairy-free butter
240g plain flour
Pinch of salt
3–4 tbsp ice-cold water
Chocolate Chestnut Filling
180g Merchant Gourmet Whole Chestnuts
125ml vegan double cream
180g silken tofu
200g dark vegan chocolate, melted
To Decorate
20g dark vegan chocolate, finely grated
Handful vegan mini eggs

Shop the recipe

Whole Chestnuts

180G

Combine the dairy-free butter, flour and salt using your fingertips or an electric mixer until the mixture resembles breadcrumbs.
Add the ice-cold water, one tablespoon at a time, until the mixture comes together into a smooth dough.
Wrap or cover and chill in the fridge for at least 1 hour.
Preheat the oven to 180°C.
Grease a tart tin and press the pastry evenly into the base and sides.
Prick the base with a fork and bake for 15 minutes until lightly golden. Leave to cool completely.
Add the Merchant Gourmet Whole Chestnuts, vegan cream, silken tofu and melted chocolate to a blender.
Blend until completely smooth and creamy.
Pour the filling into the cooled tart shell and smooth the surface.
Refrigerate for at least 2 hours, or until firmly set.
Before serving, scatter over the grated chocolate and decorate with the vegan mini eggs.