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

Advertisements

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 to Nicoletta, sicilian inside, France based. All my food stories and pics between north and south. Cancel 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 )

Google photo

You are commenting using your Google 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 )

Connecting to %s