This wheat-free tart, from Deliciously Chocolate, topped with marron glacés, makes a stylish alternative to Christmas pudding.
- FOR THE CHOCOLATE CHESTNUT SHORTCRUST PASTRY:
- 100g icing sugar
- 100g Italian chestnut flour (farina di castagna)
- 100g rice flour
- 25g cocoa powder
- 125g cold butter, cut into cubes
- 1 large egg yolk
- 1 tablespoon cold milk
- a pinch of salt
- 1 egg white, beaten, for glazing
- CHESTNUT CRÉME PĂTISSIÈRE:
- 335ml milk
- 1 vanilla pod, split with the seeds scraped out
- 1 whole egg
- 3 egg yolks
- 50g caster sugar
- 35g cornflour, sifted
- 250g sweetened chestnut purée
- 3 tablespoons dark rum
- 15g butter, cut into small cubes
- FOR THE GANACHE:
- 100g dark chocolate (60–70% cocoa solids), chopped
- 100ml double cream
- a 23-cm/9-in. tart pan with a removable base
- 6–8 marrons glacés, to decorate
- To make the pastry, blitz the icing sugar, flours and cocoa in a food processor until well mixed. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk, milk, salt and vanilla and pulse again until just combined. Wrap in clingfilm and chill in the fridge for an hour.
- Roll out the pastry between clingfilm to a thickness of about 3mm / 1/8in. Remove the top layer of clingfilm and transfer to the prepared tart pan. Gently push the pastry into place with your thumbs. Slice off any overhanging pastry and carefully peel off the clingfilm. Prick the base with a fork and chill in the fridge until firm. Preheat the oven to 180°C (350°F) Gas 4.
- Line the pastry with baking parchment and cover with baking beans. Bake for 20 minutes, carefully remove the baking beans and baking parchment, and brush the pastry with the beaten egg white. Return the pastry case to the oven for 5–10 minutes, until dry to the touch, then remove and leave to cool on a wire rack.
- To make the chestnut crème pâtissière, put the milk and vanilla in a pan set over a gentle heat and simmer gently for 5 minutes. Put the egg, egg yolks, sugar and cornflour in a heatproof bowl and whisk together. Once the milk just comes to the boil, pour it over the eggs through a fine mesh sieve and whisk together. Return the mixture to the pan and stir over the heat for 1–2 minutes. Increase the heat and stir until the mixture has thickened. Take the pan off the heat and add the chestnut purée, rum and butter, and whisk vigorously until it has melted. Transfer to a jug and cover in clingfilm to prevent a skin forming. Once cool, spread the crème pâtissière evenly in the pastry case and chill in the fridge.
- To make the ganache, simply place the chocolate and cream in a heatproof bowl and suspend over a pan of barely simmering water and stir with a rubber spatula every now and then, until the chocolate has melted and you have a smooth, glossy ganache. Leave to cool slightly before spreading the ganache evenly over the top of the chestnut crème pâtissière. Leave to set.
- Finely chop the marrons glacés and carefully sprinkle them over the top of the tart before serving.