DSC_1658

Dark Chocolate And Marrons Glacés Tart

As promised, this week I continue my series of recipes dedicated to the chestnut season, with a wonderful dark chocolate and marrons glacés tart. This is a rich dark chocolate tart, enriched with an hint of sweet chestnut flavour and with a luscious creamy filling that will definitely warm you up nicely!

DSC_1677

I know that marrons glacés (candied chestnuts) can be expensive, however, in this recipe I used just 100 g, to add some sweetness and flavour…Believe me, it is worth it! You can buy marrons glacés in pieces, which are a little bit cheaper. I also added a little bit of chestnut flour in the shortcrust, which works quite nicely with the other ingredients, without overpowering their flavours.

DSC_1685

Dark chocolate and marrons glacés tart

(I used a ceramic cake pan of 24 cm of diameter)

Ingredients

180 g plain unbleached flour

40 g chestnut flour

50 g brown sugar

120 g softened butter

1 egg yolk

a pinch of salt

For the dark chocolate and marrons glacés filling

200 ml of milk

200 g of dark chocolate (I used 100 g chocolate with minimum 50% of cocoa solids and 100 g with 70% cocoa solids)

100 g marrons glacés (candied chestnuts)

2 tablespoons dark rum

2 eggs

60 g brown sugar

DSC_1642

Method.

1. Prepare the dough. Work the butter with 50 g of brown sugar and 1 egg yolk. Add the flour with a pinch of salt, then knead well (without overworking) and put in refrigerator for 30 minutes.

DSC_1647

DSC_1649

2. Prepare the filling. Separately, puree the marrons glacés using a fork. Then add 2 tablespoons of rum and mix until you get a jam-like consistency.

DSC_1607

3. Melt the chocolate in a bain-marie (double boiler). Combine the melted chocolate with the marrons glacés puree, then gradually add 2 eggs and 200 ml of milk. Mix well and put the filling in the refrigerator.

DSC_1615

DSC_1621

4. Prepare the tart crust.Take the dough and roll it out on a sheet of baking paper, using a rolling pin. Place the pastry (with the baking paper) on the cake pan and then cut off the excess paper. Pierce the base of the tart a few times with a fork.

DSC_1653

5. Fill the tart crust with the chocolate and marrons glacés filling. Bake at 180 ° C (356°F) for about 50 minutes (the cooking time depends on the oven, check on the cake!).

DSC_1659

DSC_1684

6. Let cool, cut and serve.

DSC_1696

DSC_1704

DSC_1715

DSC_1724

Crostata al cioccolato fondente e marrons glacés

Ho usato una tortiera di ceramica di 24 cm di diametro

Ingredienti

180 g di farina 00

40 g di farina di castagne

50 g di zucchero di canna

120 g di burro morbido

1 tuorlo d’uovo

un pizzico di sale

Per la crema al cioccolato fondente e marrons glacés

200 ml di latte

200 g di cioccolato fondente (ho usato una tavoletta da 100 g al 50% di contenuto di cacao e una sempre di 100 g al 70% di contenuto di cacao)

100 g di marrons glacés

2 cucchiai di rum scuro

2 uova

60 g di zucchero di canna

Preparazione.

1. Lavorate il burro con il tuorlo e 50 g di zucchero. Aggiungete la farina con un pizzico di sale e amalgamate bene l’impasto, senza lavorarlo troppo. Lasciate riposare in frigorifero per 30 minuti.

2. A parte, schiacciate bene i marrons glacés con una forchetta. Aggiungete due cucchiai di rum scuro e mescolate, fino ad ottenere la consistenza di una marmellata.

3. Fate sciogliere a bagnomaria il cioccolato. Mescolate il cioccolato sciolto con la purea di marrons glacés, due uova e il latte (aggiungete uova e latte molto gradualmente). Mettete la crema nel frigorifero a rassodare.

4. Prendete l’impasto dal frigorifero e stendetelo con il matterello su un foglio di carta da forno. Trasferite la sfoglia di pasta (con la carta) sulla teglia e tagliate la carta in eccesso. Forate più volte la pasta con la forchetta.

5. Riempite la base della torta con la crema al cioccolato e marrons glacés. Infornate a 180° C per circa 50 minuti (la cottura dipende dal forno, controllate la torta).

6. Fate raffreddare, tagliate e servite.

DSC_1702

30 thoughts on “Dark Chocolate And Marrons Glacés Tart

    1. hi Jess! I am glad that you like it! I tend to use very dark chocolate, but you can use the one you prefer, according to your taste. Same thing with the amount of marrons glacés, you can add a little more, if you prefer more flavour and sweetness. I hope you enjoy it!🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s