Tart with nuts and chocolate
Instructions
Cook the chestnuts covered in boiling milk yarn, until they have all absorbed and will be soft but not mashed.
Meanwhile, start the dough: flour intridete with the soft butter, getting a bunch of briciolame.
Place the latter on pastry Board, fountain in the Middle put an egg, a pinch of salt, sugar and milk; work quickly with your fingertips, then let stand the dough in the refrigerator for 30 minutes.
Prepare the filling: melt the chocolate in a Bain-Marie shredded.
Put the sugar in a pan with a drop of water, let it cook until it will have taken a beautiful caramel colour, then add the cream.
Meanwhile transferred into a bowl the cooked chestnuts, without drain, add the melted chocolate, caramel, maple syrup, eggs, soft butter and chopped walnuts; stir the mixture and pass in the refrigerator to cool.
Roll the dough to 3 mm thick, covered with part of it a low edges 30 centimeters in diameter, fill it with the mixture with chestnuts and cover with a wire rack of strips cut from the dough remains and intertwined as in a basket; brush the tart with a beaten egg, infornatela at 200 degrees for 25 minutes, then reduce the temperature to 180 degrees and continue baking for 30 minutes.
Ingredients and dosing for 10 persons
- For the dough:
- 400 g of flour
- 200 g of butter
- 150 g of sugar
- 40 g of milk
- 1 egg
- 1 pinch of salt
- To fill:
- 300 g of blanched and peeled chestnuts
- 200 g of sugar
- 100 g of walnut kernels
- 100 G = = Chocolate
- 100 g of maple syrup
- 100 g of fresh cream
- 30 g of butter
- 2 eggs
- Milk