Name: Dark Chocolate & Chestnut Tart
Total time: PT1hour+chilling
Yield: 8-10
Ingredients: 320g ready-to-roll shortcrust pastry; 200g Merchant Gourmet Chestnut Purée; 150g 70% dark chocolate; 250ml double cream; ½ tsp ground cinnamon; 1 whole egg; 2 egg yolks; 50g caster sugar; Pinch of salt

Dark Chocolate & Chestnut Tart

Rich dark chocolate and Chestnut Purée come together in this silky tart with a crisp pastry shell. Finished with a hint of cinnamon, it's a sophisticated dessert that's perfect for dinner parties, festive entertaining or whenever you're craving something indulgent.

Preheat the oven to 180°C.
Roll out the pastry and line a 23cm (9-inch) tart tin.
Line with baking parchment and baking beans, then blind bake for 10 minutes.
Remove the baking beans and parchment and set aside. Reduce the oven temperature to 160°C.
Melt the dark chocolate in a heatproof bowl set over simmering water, or microwave in short bursts, stirring until smooth. Leave to cool slightly.
Place the double cream, Merchant Gourmet Chestnut Purée and cinnamon in a saucepan.
Warm gently for around 5 minutes, whisking until smooth. Do not allow the mixture to boil.
In a separate bowl, whisk together the egg, egg yolks and caster sugar.
Gradually whisk a few spoonfuls of the warm cream mixture into the eggs, then slowly add the remainder, whisking continuously.
Stir through the melted chocolate and the pinch of salt.
Pour the filling into the baked pastry case.
Bake at 160°C for approximately 20 minutes, until just set with a slight wobble in the centre.
Allow to cool completely, then chill for at least 4 hours or overnight.