Ingredients
- 200g Merchant Gourmet Chestnut Puree
- 320g Ready to roll pastry
- 150g 70% dark chocolate
- 250ml of double cream
- ½ tsp cinnamon
- 1 egg, 2 egg yolk
- 50g sugar
- pinch of salt
- 9” tart tin
Instructions
- To make this dark chocolate and chestnut tart, start by lining your tart tin and cutting pastry to size, before blind baking, using ready-made is the easiest way, but you can make it yourself! Cook at 180°c for 10 minutes, lined and with baking beads, meanwhile making the chocolate chestnut filling, change oven temp to 160°.
- Melt the chocolate by either placing a bowl on top of a saucepan of boiling water, or melting in a microwave, stirring at 30 second intervals, until melted, then set aside to cool a little.
- Place the cream, chestnut purée and cinnamon in a saucepan, giving it a mix to combine the cream and purée, then warm this mixture through on a medium heat for about 5 minutes, making sure it doesn’t boil.
- Meanwhile, place one egg and two egg yolks into a medium bowl and mix in the sugar. Take the cream off the heat and add a few tbsp of the warmed cream mixture, and stir quickly so it doesn’t cook the egg. Then add in the rest of the cream chestnut mixture.
- Once combined, add the melted chocolate to this, along with a pinch of salt and it’s now ready to go into your tart case.
- Add this glossy mixture to the pastry and put into the oven at 160°c and cook for 20 minutes. It can have a slight wobble but you want the top to have changed in texture, being a bit firmer. Let this tart cool completely, ideally letting it chill in the fridge for at least 4 hours or can be left overnight. It comes out like a set ganache/custard. When serving, use a hot knife to slice through and serve with whipped cream and a sprinkle of cinnamon. This tart can last for up to a week (or be demolished in one seating!)
