2020-08-13 / test@t

Chocolate-chestnut tart

I love baked chestnuts, and chocolate tart made from chestnut puree and even in alliance with mascarpone caramel, crunchy chocolate shortbread dough and chocolate ganache is something delicate, festive, and enchanting. Thanks to the chestnut puree, the chocolate filling acquires a unique taste and velvety texture, the taste is very unbroken! This tart will be the perfect decoration for the New Year's or Christmas festive table, when the rest of the sweets are already tired.

Ingredients

for chocolate shortcrust pastry: flour 200 g
almond flour 30 g
cocoa 15 g
icing sugar 60 g
chicken eggs 40 g
salt 1 pinch (s)
butter 120 g
vanilla extract 1 tsp
for caramel with mascarpone: sugar 100 g
mascarpone 140 g
for the chocolate chestnut filling: butter 25 g
mascarpone 110 g
dark bitter chocolate 70 g
peeled chestnuts 200 g
maple syrup 2 tablespoons
rum 2 tablespoons
for chocolate ganache: dark bitter chocolate 100 g
cream 33-35% 100 g
rum 1 tsp

STEP-BY-STEP COOKING RECIPE

Step 1

The first step is to prepare the chestnut puree from the chestnuts. To peel the chestnuts, cut the shells crosswise from the sharp side of the chestnuts with a file knife, fold the cut chestnuts into a deep mold or baking sheet. Put in an oven preheated to 180 ° C for 30 minutes.

Step 2

After 30 minutes, remove the chestnuts from the oven, the chestnuts should open up beautifully. Let them cool completely, then peel and shell them.

Step 3

Grind the resulting pulp of chestnuts in a blender, and then prepare chestnut paste. Add rum / brandy / cognac and maple syrup to the crushed chestnuts, and once again punch with a blender until the paste is smooth.

Step 4

Let's start making chocolate shortcrust pastry. Cut the butter into small cubes and put in the freezer for 10 minutes.

Step 5

Measure the egg and beat lightly with a fork.

Step 6

Sift flour, almond flour, powdered sugar and cocoa into a mixer bowl, mix, add salt.

Step 7

Introduce the cooled oil and, using the paddle attachment, at the slowest speed, mix until fine crumbs.

Step 8

Add vanilla extract and egg. Again, without increasing the speed, stir until the dough begins to collect into a ball.

Step 9

Wrap the dough with cling film and chill in the refrigerator for an hour.

Step 10

Roll out the cold dough 2-3 mm thick between two sheets of parchment. Place in a tart dish, prick often with a fork. Put in the freezer for 4-5 hours. Then preheat the oven to 170 ° C. Without defrosting, immediately transfer the form with the dough to the oven and bake for ~ 18-20 minutes.

Step 11

Cooking caramel with mascarpone. Bring the mascarpone to room temperature.

Step 12

Melt the sugar, without stirring, in a thick-walled frying pan, boil the caramel of a rich amber color.

Step 13

Remove from heat and inject mascarpone very quickly, one tablespoon at a time, stirring the mixture to avoid the appearance of hard lumps.

Step 14

Transfer the cooled caramel to the bottom of the sand base, level with a spoon and let it freeze well in the refrigerator.

Step 15

Cooking the chocolate chestnut filling. Combine the chestnut puree that we made in steps 1-3, soft butter and mascarpone at room temperature, punch with a blender.

Step 16

Melt the chocolate in the microwave or in a water bath, add it in 2-3 doses into the resulting mass, constantly stirring it with a spatula.

Step 17

Put the resulting filling on the hardened caramel, level it and put it in the cold for at least an hour.

Step 18

Cooking chocolate ganache. Break the chocolate into pieces, put in a bowl. Heat the cream to 90-92 ° С, then pour over the prepared chocolate and leave for 2-3 minutes. Gently mix the ganache until smooth, adding rum at the end.

Step 19

Cover the tart with chocolate ganache and refrigerate for 10-12 hours.

Step 20

We decorate the tart according to your wishes and possibilities. Mine is decorated with chocolate chip cookies, which I made from leftover chocolate shortbread dough, chocolate ribbon, pastry beads and sprinkles.

Step 21