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Chocolate Chestnut Tart

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

  • Serves 8

  • 1 hour 30 minutes (plus 2 hours set time in fridge)

  • 3 pans

  • Beginner

Suitable for vegans

Chestnut Purée


  • 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


  1. Using an electric whisk or your hands combine the butter, flour and salt together until a crumb like mixture forms.
  2. 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.
  3. Wrap the dough up or cover in a bowl and place into the fridge to chill for a minimum of an hour.
  4. 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.
  5. Now in a blender add the chestnuts, cream, silken tofu and melted dark chocolate and blend until smooth.
  6. Empty the mixture into the cooled tart base and smooth evenly. Place in the fridge to set for a minimum of 2 hours.
  7. When ready to serve decorate with the grated chocolate to make a nest topped with mini eggs. Slice and enjoy.

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