Ingredients
- 180g Merchant Gourmet whole pre-roasted chestnuts
- 20g almond flour
- 25g cacao powder
- 100g smooth runny almond butter
- 2 tbsp (30ml) maple syrup
- 2 tbsp (30ml) melted coconut oil
- 1 orange, zested
- Spices: 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp mixed spice
- A pinch of salt
- 80-100g smooth pistachio butter
- 250g coconut cream*
- 125g dark chocolate, chopped very small
- 3 tbsp (45ml) maple syrup
- 50g crushed mini eggs
-
1 tbsp crushed pistachios
For the Filling:
Instructions
- Grease and line the base of a 20-cm/8-inch loose-bottomed round tin with parchment and grease the sides.
- For the base, add all of the ingredients to a food processor and pulse to reach a crumbly mix that resembles wet sant.
- Pour the mixture into the tin and use a spatula to make a compact base and sides, working evenly and slowly.
- Spoon in the pistachio butter and spread out evenly to cover the base. Place in the freezer for 30 minutes.
- For the filling, add the solid coconut cream to a saucepan and gently warm until melted but not boiling.
- Add the chocolate to a heatproof bowl and pour in the coconut cream. Cover and leave for 5 minutes to melt.
- Now gently whisk until smooth. Pour in the syrup and whisk again.
- Pour the filling on top of the pistachio base and gently tap down to remove any air bubbles.
- Decorate with crushed mini eggs and pistachios and then place in the fridge for 4-6 hours or overnight to set.
- When ready to serve, carefully remove the tart from the tin and add any extra chocolates, if you like. Slice and enjoy.
- Eat straight away or keep in the fridge for 5-7 days in a sealed container or in
