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Happy Monday!
One day early this fall I got a craving for chestnuts. I mean we all love the, right? Boiled, roasted. But I wanted more. Already last year I created quite a few recipes involving chestnuts (Perfectly fluffy chocolate and orange pancakes with a chestnut spread, Shortbread cookies filled with a chestnut and chocolate spread, Chestnut flour crêpes with a hazelnut and cacao spread) but I knew I needed to turn them into something even more!! So I decided on a delicious, silky and satisfying Chestnut & chocolate ganache tart with salted caramel. Yes! Get it.
Note: I used a smaller, 22cm/8,6in tart pan but would suggest using a slightly bigger one (24cm/9,4in).
CHESTNUT & CHOCOLATE GANACHE TART W/ SALTED CARAMEL {vegan}
by Marta Giaccone
Recipe
one 24cm/9,4in tart
prep time: 20 mins, cook time: 30 mins, total: 50 mins (+30 mins for the caramel) + rest time
Ganache
1 + ½ cup / 250 gr cooked chestnuts
1 + ½ cup / 375 ml plant-based milk
4 tbsp sugar
beans from 1 vanilla pod or vanilla extract
100 gr dark chocolate
Tart base
300 gr flour of choice
7 gr baking powder
pinch salt
50 gr water
85 gr honey
70 gr light vegetable oil
Salted caramel
1 can of full fat coconut milk
½ cup / 60 gr coconut sugar
pinch salt
Method
- Start with the ganache: put chestnuts and milk in a small pot over low heat for a couple of minutes, then mix with an immersion blender. Add in sugar, vanilla and chopped up chocolate and stir to combine until sugar and chocolate melt. Leave to cool.
- Turn on the oven to 180°C/350°F.
- Combine flour, baking powder and a pinch of salt in a large bowl and stir.
- In another bowl add water, honey and oil. If the honey is too solid, let it melt on a double boiler first.
- Pour wet ingredients over the dry ingredients and mix to incorporate, first with a fork, then kneading, for a few minutes until smooth.
- Using a rolling pin, roll it out over a sheet of parchment paper. The dough should be elastic; don’t worry if it breaks, you will stick it back together once in the tart pan. Transfer everything to a 24cm/9,4in springform cake/tart mold (with removable bottom) and help shape it with your fingers. You can use the bottom of a glass to make it even. Prick the bottom of the tart with a fork.
- Pour the chestnut/chocolate mix onto the base and bake for 30 minutes, then transfer to a cooling rack. Let cool for about 1 hour, then let rest in the fridge for a few hours or overnight. Store in the fridge.
- For the salted caramel: combine all ingredients in a small pot, bring to a boil, then let simmer over low heat for about 30 minutes or until desired consistency. Let cool for at least 1 hour at room temperature. Store in the fridge.
