A rich and decadent chocolate ganache filling is topped with a sweet chestnut cream in this simple but elegant dessert!
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Deep, dark chocolate and sweet chestnut come together in this delectable tart that is easy to make and an ideal dessert for your next dinner party. Chestnuts are one of my favourite winter ingredients and I’m always looking for new ways to enjoy them. To keep this recipe simple, I use a sweetened chestnut purée. This adds earthy chestnut flavour without having the fuss of roasting and peeling your own chestnuts. The sweetness of the chestnut cream perfectly balances the luscious dark chocolate ganache dessert filling.
Ingredient Notes
Dark Chocolate: With so few ingredients in this recipe it’s important to get the best quality you can. Stick with a good quality dark chocolate. I like to use Baker’s 70% dark chocolate.
Sweetened chestnut purée: A jar of chestnut purée, sometimes called chestnut cream, really cuts down on the prep time and makes this a simple, no-fuss recipe. There are several brands of chestnut purée on the market. I prefer using either Bonne Maman or Clement Faugier. These two French brands are widely available in gourmet food stores or online.
Be sure that the chestnut purée you are using is sweetened and doesn’t have any added gums or pectin. There are a few chestnut spreads on the market that have added pectin and are more like a jam consistency. Stick with either of the brands I mentioned – they are made with only chestnuts, sugar, and water.
Heavy cream: Heavy cream is used both for the ganache filling and the whipped chestnut cream on top.
Chocolate cookie crumbs: A chocolate cookie crumb crust adds a much needed crunchy element to this rich and decadent dessert. I like using Oreo cookie crumbs.
How to Make Chocolate Chestnut Tart
Make the cookie crust
Preheat the oven to 350 deg F. Lightly grease a 10-inch tart pan with removeable bottom and set aside. In a mixing bowl combine the cookie crumbs, sugar, and melted butter. Mix together and then transfer the crumb mixture to the tart pan. Press the crumb mixture evenly on the bottom and sides of the tart pan. Bake for 5 minutes and then cool.
Make the chocolate chestnut ganache tart filling
Chop the dark chocolate into small pieces and add to a mixing bowl. Heat 1 ½ cups of the heavy cream over medium heat until hot. As soon as the cream begins to bubble around the edges, remove and pour over the chopped chocolate. Let sit for a few minutes to allow the chocolate to melt.
Whisk together the chocolate and cream. When the chocolate mixture is completely smooth add ½ cup of the chestnut purée. Whisk until smooth.
Pour the chocolate chestnut filling into the cooled tart shell and shake gently to level the filling. Chill overnight or until firm.
Make the chestnut whipped cream topping
To make the chestnut whipped cream topping, add the remaining 1 ¼ cups heavy cream to the bowl of a mixer fitted with a whip attachment. Begin beating the cream on high until it has soft peaks. Add the vanilla and remaining ½ cup of chestnut purée. Continue beating until it has firm peaks.
Once the filling is firm, top with the chestnut whipped cream. If desired, use a piping bag to pipe the cream decoratively over the tart. Chill until serving and enjoy!
More Favourite Chocolate Recipes
If you are looking for more delicious recipes that use chocolate or chestnuts, then give these a try!
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Chocolate Chestnut Tart
Ingredients
- 1 ½ cups chocolate cookie crumbs
- 4 Tbsp sugar
- 5 Tbsp butter melted
- 9 oz dark chocolate 70%
- 2 ¾ cups heavy cream divided
- 1 cup sweetened chestnut purée divided
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350° F. Lightly grease a 10-inch tart pan with removeable bottom and set aside. In a mixing bowl combine the cookie crumbs, sugar, and melted butter. Stir the crumb mixture together until well combined.
- Transfer the crumb mixture to the tart pan. Press the crumb mixture evenly on the bottom and sides of the tart pan. Bake for 5 minutes and then set aside to cool.
- Chop the dark chocolate into small pieces and add to a mixing bowl. Heat 1 ½ cups of the heavy cream over medium heat until hot. When the cream is hot and beginning to bubble around the edges remove from the heat and pour over the chocolate. Let stand for a few minutes to allow the chocolate to melt.
- Whisk together the chocolate and cream. When the chocolate mixture is completely smooth add ½ cup of the chestnut purée. Whisk until smooth.
- Pour the chocolate chestnut filling into the cooled tart shell and shake gently to level the filling. Chill overnight or until firm.
- To make the chestnut whipped cream topping, add the remaining 1 ¼ cups heavy cream to the bowl of a mixer fitted with a whip attachment. Begin beating the cream on high until soft peaks. Add the vanilla extract and the remaining ½ cup of chestnut purée. Continue beating until firm peaks.
- Once the filling is firm, top with the chestnut whipped cream. If desired, use a piping bag to pipe the cream decoratively over the tart or simply pile the cream on top instead. Chill until serving and enjoy!