Save to your scrapbook

    Chocolate chestnut tarts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chocolate chestnut tarts

    These indulgent tarts are filled with chestnut pureé and dark chocolate. They will keep in the fridge without the cream for up to 2 days. 

    • Vegetarian
    • Preparation time: 45 minutes, plus chilling
    • Cooking time: 30 minutes
    • Total time: 1 hour 15 minutes, plus chilling

    Serves: 6


    200g dark chocolate (70% cocoa solids)
    170g unsalted butter, softened
    200g pack chestnut purée
    65g icing sugar
    gold lustre spray/gold leaf (optional)

    150g plain flour, plus extra for dusting
    30g cocoa powder
    1 tbsp caster sugar
    100g unsalted butter, cubed and chilled
    1 egg yolk

    200ml double cream
    11/2 tbsp icing sugar
    1 vanilla pod, seeds only


    1. For the pastry, mix the flour, cocoa powder, sugar and a pinch of fine sea salt in a large bowl. Add the butter and rub in with your fingertips until it resembles breadcrumbs (alternatively, pulse in a food processor). Add the egg yolk and 2 tbsp cold water. Using a blunt-edged knife, draw the mixture together. When it starts to clump, bring it together with your hands, adding a sprinkle of water to any dry patches. Knead lightly into a smooth disc. Wrap and chill for at least 20 minutes.

    2. Preheat the oven to 190˚C, gas mark 5. Put 6 x 8cm fluted tart cases on a baking sheet. On a lightly floured surface, roll out the pastry to 0.3cm thick. Use a small bowl (about 12-13cm diameter) to cut out 6 circles (you’ll need to re-roll). Carefully line each case, letting any excess hang over the sides. Prick the bases, then line with baking parchment and fill with baking beans. Bake for 15-18 minutes, until the edges are dry, then remove the parchment and beans; bake for 5 minutes more, until the bases feel dry and sandy. Allow to cool to room temperature in the tins, then cut off the excess pastry with a serrated knife.

    3. Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water until smooth and combined; allow to cool a little. In another bowl, use a wooden spoon to beat the chestnut purée and icing sugar until smooth (add 1 tbsp boiling water, if needed, to loosen). Fold in the chocolate mixture with a pinch of fine salt until smooth. Spoon into the cases and chill for at least 2 hours.

    4. To serve, whip the cream, icing sugar and vanilla seeds to soft peaks. Remove the tarts from their tins, top each with a dollop of cream and dust with gold lustre spray or scatter over gold leaf, if liked.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars