Chestnut and Chocolate Tart

By GialloZafferano · 120 min

Ingredients

Instructions

1. In a stand mixer with the flat beater, briefly mix the brown sugar, cold cubed butter and salt, then add the whole eggs and mix again.
2. Add the flour and work the dough for about 3 minutes until smooth. Shape it into a small mound, wrap it in plastic wrap and chill for 30 minutes.
3. Meanwhile, cut a slit in each chestnut with a sharp knife, then boil them in water for 20 minutes once the water is boiling. Let them cool slightly and peel them; you should get about 14 oz (400 g).
4. Roughly chop the peeled chestnuts in a food processor and set aside. Finely chop the dark chocolate with a knife.
5. Pour the rice milk and sugar into a saucepan, add the chestnuts and stir, then bring to a boil.
6. Take the pan off the heat, add the dark chocolate immediately and stir until fully melted. Then stir in the ricotta with a whisk and refrigerate for 10 minutes.
7. Divide the pastry into two unequal portions. Roll out the larger piece on a lightly floured board to 4-5 mm (about 1/4 inch) thick and line an 8-inch (20 cm) cake pan, trimming the edges.
8. Spread the chestnut cream into the lined pan and level it well with a spatula.
9. Roll out the remaining pastry to 4-5 mm (about 1/4 inch) thick and lay it over the top. Trim the edges, stretch the pastry smooth with a dough scraper, and pinch the two layers together to seal.
10. Bake on the middle rack of a conventional oven preheated to 180°C (350°F) for about 40 minutes. Let it cool, dust with powdered sugar and serve.

Summarized from GialloZafferano's video. Watch it for the details.

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