These indulgent tarts are filled with a creamy chestnut puree and dark chocolate that will certainly curb those sweet tooth cravings.
200g dark chocolate
170g unsalted butter
200g pack chestnut puree (if you can’t find puree, but the pack of whole/half chestnuts and puree them yourself
60g icing sugar
I pack shortcrust pastry
30g cocoa powder
30g icing sugar
Vegan whipping cream (oat or coconut milk/cream work well and whip up well)
1 tsp vanilla essence
1 tbsp icing sugar
Pinch of sea salt
Fresh mint leaves for decoration
- Leave the pastry out of the fridge so it softens up. Once soft, put in a bowl and add the cocoa powder and icing sugar and mix until well combined. Leave to one side.
- Preheat the oven to 190C.
- Use 6 individual tart cases, grease each one well before and putting the cases on a flat baking tray.
- Roll out the pastry thinly (approx. 0.3cm) on a clean floured surface and cut out 6 rings, larger than the tart cases (12-13cm)
- Prick the pasty bases with a fork before lining with baking paper and topping with dried beans.
- Bake the pastry for 15 minutes.
- Remove the baking paper and dried beans and bake in the oven for an additional 5 minutes.
- For the chocolate filling, melt the chocolate and butter in a heatproof dish over boiling water until smooth. Allow to cool.
- In another bowl, mix together the chestnut puree and icing sugar until smooth. If the mixture is a little thick, add 1 tbsp of boiling water to soften the mixture up.
- Fold the chocolate mixture into the chestnut puree with a pinch of sea salt until the mixture is smooth.
- Spoon the filling into the cases and chill in the fridge for 2 hours.
- Whisk up the cream with the icing sugar and vanilla essence until you have soft peaks.
- Once the tarts are ready, top with the cream and top with a piece of fresh mint (if desired) and enjoy!
TIP1: You can use gluten free pastry if needed.
TIP2: You can use a vegan white chocolate as a substitute to dark chocolate for contrast or in place of……
TIP3: You can add some compote cherries as a topping as well as some of the juice in the chocolate filling to create a ‘Black Forest Gateaux’ flavour!