Chestnut and Chocolate Tart

The chestnut and chocolate tart is an exquisite dessert that combines the sweetness of chestnuts with the intensity of chocolate. Here is a recipe:

Ingredients

• For the shortcrust pastry:

  • 300 g of type 00 flour
  • 150 g of cold butter, cubed
  • 120 g of powdered sugar
  • 1 whole egg and 1 yolk
  • A pinch of salt

• For the filling:

  • 400 g of already boiled and peeled chestnuts
  • 200 g of dark chocolate
  • 100 ml of milk
  • 100 g of sugar (or to taste)
  • 50 g of unsweetened cocoa powder
  • 2 tablespoons of rum (optional)

Preparation

1. Shortcrust pastry: In a bowl, mix the flour with the powdered sugar and salt. Add the cold cubed butter and begin to work with the tips of your fingers until you get a sandy mixture. Incorporate the whole egg and yolk and knead until you form a ball. Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.

2. Chestnut and chocolate filling: Blend the chestnuts with the milk until you get a smooth cream. In a small pot, melt the chocolate in a double boiler and incorporate it into the chestnut cream along with the sugar, cocoa, and, if you wish, the rum. Mix until you get a homogeneous mixture.

3. Assembly: Roll out the shortcrust pastry into a thin layer and line a previously buttered and floured tart pan. Pour the chestnut and chocolate filling onto the shortcrust base and level the surface.

4. Cooking: Bake in a preheated oven at 180 °C for about 35-40 minutes or until the shortcrust pastry is golden. Allow to cool before serving.

Curiosity

The chestnut and chocolate tart is a typical autumnal and winter dessert in Italy, especially in areas where chestnuts are plentiful. The combination of chocolate and chestnuts is greatly appreciated because it brings together the intensity of cocoa with the sweet and slightly earthy flavor of chestnuts. It is also possible to add a sprinkling of powdered sugar or chopped hazelnuts for decoration before serving.