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!
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.
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
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.
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.
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.
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.
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!).
6. Let cool, cut and serve.
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.
This picture is also a clue to the next recipe…
Before continuing my series of recipes dedicated to the chestnut season, a little break with a very traditional recipe…
follow the blog to find out more! 🙂
This week, as promised, I start a series of recipes dedicated to chestnuts. Chestnuts are a wonderful and versatile ingredient, full of fibre, nutrients and vitamins. Basically, they are carbohydrates, but they also contains some good proteins and are gluten-free. These fruits are usually roasted or boiled, sometimes used to enrich salads, stews or soups. Chestnuts flour is also quite popular, often used to make tasty breads and various desserts. Candied chestnuts are also an amazing ingredient when it comes to making desserts, but they are usually quite expensive.
Today I am publishing a salad with crunchy roasted chestnuts, escarole, pine nuts and apples, packed with vitamins (B1, B2, C etc…) and minerals, to boost the immune system with plenty of flavour and texture!
Salad with roasted chestnuts, escarole and apples.
Ingredients
For 4 people
400 g of roasted chestnuts (or boiled, if you prefer) see How to make amazing roasted chestnuts
160 g of escarole or curly-leaved endive, washed and dried
1/2 red onion (optional)
30 g of raisins
40 g pine nuts
2 gala apples, washed and dried
3 tablespoons extra virgin olive oil
the juice of half a lemon
salt and pepper to taste
Method.
1. Cut the apples and the escarole leaves. Peel and slice the onion then put it in a cup and fill the cup with water. Leave the onion in the water for 30 minutes and then drain (this operation will make the onion sweeter).
2. Arrange the escarole leaves on the plates, then add the chopped apples with the raisins, the onion and the pine nuts (divide into 4 servings).
3. Peal the roasted chestnuts then add them to the salad.
4. Season with 3 tablespoons of extra virgin olive oil, a few drops of lemon juice, salt and pepper.
Insalata di caldarroste, scarola e mele.
Ingredienti
Per 4 persone
400 g di caldarroste (oppure castagne bollite),
per fare le caldarroste seguite questo link: Come preparare ottime caldarroste a casa
160 g di indivia scarola (oppure indivia riccia) , lavata e asciugata
1/2 cipolla rossa (facoltativo)
30 g di uvetta
40 g di pinoli
2 mele gala, lavate e asciugate
3 cucchiai di olio extravergine d’oliva
il succo di mezzo limone
sale e pepe q. b.
Preparazione.
1. Tagliate le mele e le foglie di scarola. Sbucciate e affettate le cipolle. Mettete le cipolle a mollo in acqua per 30 minuti (per renderle più dolci), poi scolate.
2. Dividendo in quattro porzioni, sistemate prima le foglie di scarola e poi aggiungete i pezzetti di mele, l’uvetta, la cipolla e i pinoli.
3. Sbucciate le caldarroste e aggiungetele all’insalata.
4. Condite con olio extra vergine d’oliva, qualche goccia di succo di limone, sale e pepe.
This months we celebrate foodfulife’s second anniversary! I have to thank all of you, friends and bloggers, for supporting the blog and keeping me going! Blogging is an amazing experience!!! I hope to continue this journey with a lot of new ideas and recipes…
Here is a collection of the most viewed recipes from this year.
Enjoy your day!
A traditional genoese starter.
Very tasty and soft gluten-free gnocchi.
Salmon with lime and balsamic vinaigrette
So simple and tasty! This is one of my favourite dishes!
Focaccia prepared in the traditional way.
A wonderful dark chocolate cake made with almond flour…To die for!
Torta Paradiso (heaven cake)
A heavenly soft and delicate cake that kids simply adore!!!
Rich chocolate tart with fresh raspberries
A vegan dark chocolate tart, so rich and delicious!
Also very popular the how to series of posts…
To continue the series of recipes with pomegranate, this week I am publishing an easy cookie recipe, gluten-free and perfect for dark chocolate lovers! These cookies are garnished with a lot of pomegranate seeds, they are not very sweet and have a strong chocolate flavour ; I served them warm with plenty of honey on top! In this way, all the flavours and different textures really come together nicely!
Tips.
1. For the kids dip them in milk, because they have a strong dark chocolate flavour.
2. For a low-sugar recipe don’t add the honey on top of the cookies, just follow the recipe.
I hope you enjoy this autumn treat!
Rice flour dark chocolate cookies with pomegranate.
For two trays (16 cookies)
Preparation time: 20 minutes + the resting time
Cooking time: 20-30 minutes
Ingredients
100 g soft butter
100 g rice flour
150 g almonds, peeled
15 g cocoa powder (I use organic and fair trade)
60 g dark chocolate 70% cocoa (I use organic and fair trade )
50 g cornstarch
the seeds of a pomegranate
1 tablespoon honey
3 tablespoons maple syrup
a pinch of salt
a pinch of cinnamon
Method.
1. Bake the almonds at 160 ° C (320° F) for 5-10 minutes. Let cool then grind with a food processor.
2. Melt the chocolate using a bain-marie.
3. In a bowl, work the butter with the maple syrup, the honey and the ground almonds.
4. Add the melted chocolate to the almond mixture and stir well. In another bowl, combine the rice flour, the cornstarch, the cocoa, a pinch of cinnamon, a pinch of salt, then mix everything together with the almonds. Knead for a few minutes then put in the refrigerator to cool for about 30 minutes.
5. Line the base of two baking trays with some baking paper, then shape the cookies and garnish with the pomegranate seeds.
6. Bake at 180 ° C (356°F ) for 20-30 minutes.
7. Serve the cookies hot with a lot of honey on top!
Also see Light Sabayon With Pomegranate And Pistachios and Prawn Salad With Rocket And Pomegranate.
Biscotti di farina riso al cioccolato con melagrana.
Per due teglie (16 biscotti)
tempo di preparazione: 20 minuti + il riposo
tempo di cottura: 20-30 minuti
Ingredienti
100 g di burro morbido
100 g di farina di riso
150 g di mandorle, senza buccia
15 g di cacao amaro (uso il fair trade e bio)
60 g di cioccolato fondente al 70 % (uso il fair trade e bio)
50 g di amido di mais
i chicchi di una melagrana
1 cucchiaio di miele
3 cucchiai di sciroppo d’acero
un pizzico di sale
un pizzico di cannella
Preparazione.
1.Tostate le mandorle a 160 °C per 5-10 minuti. Lasciate raffreddare e tritate finemente con il tritatutto.
2. Fate sciogliere il cioccolato a bagnomaria.
3. Lavorate il burro con lo sciroppo d’acero, un cucchiaio di miele e la farina di mandorle.
4. Unite il cioccolato sciolto al composto di burro e farina di mandorle. A parte, mescolate la farina di riso con il cacao, l’amido di mais, la cannella e un pizzico di sale. Unite tutto e impastate bene per qualche minuto, poi mettete nel frigorifero a raffreddare per 30 minuti.
5. Distribuite i biscotti su due teglie rettangolari (ricoperte da carta da forno) e guarnite con dei chicchi di melagrana.
6. Infornate a 180°C per 20-30 minuti.
7. Servite i biscotti caldi con tanto miele sopra.
Foodfulife 