Chocolate Chestnut Tart
Chestnuts are the perfect ingredient for many plant-based dessert, not only because their subtle sweetness tastes amazing, when blitzed they act as a creamy thickener and a healthy alternative to diary products. This delicious chocolate and chestnut tart is a great example of how chestnuts can simply transform your desserts into plant-based.
Recipe by @WhatLuceEats
1 hour 30 minutes (plus 2 hours set time in fridge)
Suitable for vegans
- 125g dairy free butter
- 240g plain flour
- Pinch of salt
- 3-4 tablespoons of ice-cold water
- 180g Merchant Gourmet Whole Chestnuts
- 125ml vegan double cream
- 180g silken tofu
- 200g melted dark vegan chocolate
- 20g grated dark vegan chocolate
- Handful of vegan mini eggs
- Using an electric whisk or your hands combine the butter, flour and salt together until a crumb like mixture forms.
- Next add 1 tablespoon of cold water at a time and combine until a ball of dough is formed. You may only need 3 tablespoons.
- Wrap the dough up or cover in a bowl and place into the fridge to chill for a minimum of an hour.
- When ready to bake preheat the oven to 180c. Grease a tart tin and press the dough into the base and up the sides. Use a fork to make a few holes in the base and then place the tin into the oven for 15 minutes. Allow to cool once cooked.
- Now in a blender add the chestnuts, cream, silken tofu and melted dark chocolate and blend until smooth.
- Empty the mixture into the cooled tart base and smooth evenly. Place in the fridge to set for a minimum of 2 hours.
- When ready to serve decorate with the grated chocolate to make a nest topped with mini eggs. Slice and enjoy.
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