This week’s Tuesdays with Dorie recipe is one that works well with the festive season and is the sort of sweet treat you might expect to find in a beautiful French pâtisserie. Chestnuts always say “Christmas” to me and here, they are nestled in a rich chocolate ganache encased in a sweet, short pastry crust. It’s like Christmas in a tarte.
You start out by making Dorie’s sweet tart dough which comes together like a dream (even without a food processor as I was here in France). I love that you can press the crust into the pan, no rolling out required. While the crust is chilling, you prepare the (cooked) chestnuts which you poach for about 45 minutes in a sugar syrup. They soften a little but not entirely. Then you scatter them on the base of the crust.
A rich chocolate ganache (think chocolate, eggs and butter!) tops the chestnuts then the tart is baked at a low temperature for about 30 minutes. It’s a beautiful tart once cooked that really does hold its shape when you cut into it…
Packed with chestnuts, it is, indeed, a rich tart. Almost a little too rich for me (!!! I KNOW!!!) but as I enjoyed this on our terrace yesterday afternoon (crazy 17˚C temperatures here in Nérac!) I had visions of making tiny bite-sized versions of this, yup minifying as I love to do! I think given the richness, this would be fabulous as tiny petits fours… In the meantime, friends and neighbours are getting slivers of this on their “holiday treats” plates 🙂
You can find Dorie Greenspan’s recipe for Chocolate Chestnut Tart with Vanilla Chestnut Syrup on page 172 of Baking Chez Moi or an adapted version here.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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