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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. Mea...