Chestnut tart 2.0
Chestnut and Chocolate Tart.
These tarts are best made in autumn during chestnut season but can also be made with frozen or tinned chestnuts. Prepping the chestnuts can often be a laborious task but I find that if you initially halve them, boil them till just soft, then squeeze the nut out of the shell with a pair of spring loaded pliers, it makes the job a bit easier. From there you can roast them, then turn them into a puree, candy them, etc.
For the pastry:
200g plain flour
100g peeled roasted chestnuts
200g butter
100g caster sugar
Pinch of salt
For the Chestnut chocolate ganache;
250g melted chocolate (55%cocoa solids)
200g peeled roasted chestnuts
100g water
100g caster sugar
For the garnish:
100g sour cream
30g icing sugar
Pastry: In a blender combine flour and chestnuts and blend for 1 minute. Add butter and blend again until butter has just combined. Add sugar and salt then blend again for 20 seconds. Wrap the pastry in cling film ad refrigerate for at least half an hour. Meanwhile... Make the ganache and prepare 6 x 8cm tart shells by spraying with oil and dusting plain flour. Once the pastry has rested roll out to 2mm thickness and push into tart tins, blind bake at 150C for 15 min then remove blind and return to the oven for a further 5 minutes or until golden brown.
Ganache: Bring the water and sugar to the boil, add the chestnuts, then remove from the heat. Pour into a blender and blend for 1 minute, then whilst still blending pour in melted chocolate. Set aside in a warm place ready for the tart shells to finish baking.
Pour ganache into prepared tart shells and refrigerate untill ready to serve.
Garnish: Whip sour cream and icing sugar together until light and fluffy.
Plating: Place tart in the center of a round plate
Make a 'one spoon' quinelle of sour cream and put it on top of the tart. Finish with shaved chestnuts for good measure. Yum.
These tarts are best made in autumn during chestnut season but can also be made with frozen or tinned chestnuts. Prepping the chestnuts can often be a laborious task but I find that if you initially halve them, boil them till just soft, then squeeze the nut out of the shell with a pair of spring loaded pliers, it makes the job a bit easier. From there you can roast them, then turn them into a puree, candy them, etc.
For the pastry:
200g plain flour
100g peeled roasted chestnuts
200g butter
100g caster sugar
Pinch of salt
For the Chestnut chocolate ganache;
250g melted chocolate (55%cocoa solids)
200g peeled roasted chestnuts
100g water
100g caster sugar
For the garnish:
100g sour cream
30g icing sugar
Pastry: In a blender combine flour and chestnuts and blend for 1 minute. Add butter and blend again until butter has just combined. Add sugar and salt then blend again for 20 seconds. Wrap the pastry in cling film ad refrigerate for at least half an hour. Meanwhile... Make the ganache and prepare 6 x 8cm tart shells by spraying with oil and dusting plain flour. Once the pastry has rested roll out to 2mm thickness and push into tart tins, blind bake at 150C for 15 min then remove blind and return to the oven for a further 5 minutes or until golden brown.
Ganache: Bring the water and sugar to the boil, add the chestnuts, then remove from the heat. Pour into a blender and blend for 1 minute, then whilst still blending pour in melted chocolate. Set aside in a warm place ready for the tart shells to finish baking.
Pour ganache into prepared tart shells and refrigerate untill ready to serve.
Garnish: Whip sour cream and icing sugar together until light and fluffy.
Plating: Place tart in the center of a round plate
Make a 'one spoon' quinelle of sour cream and put it on top of the tart. Finish with shaved chestnuts for good measure. Yum.
Looks good! Did you save me one?
ReplyDelete