Tuesday, December 8, 2015
TWD - Chocolate Chestnut Tart with Vanilla Chestnut Syrup
For Tuesday with Dorie this week, we had the option of either making Stained Glass Cookies or Chocolate Chestnut Tart. I went with the Chestnut Tart because I want to save the cookies for inclusion in my Christmas gift boxes.
The tart involved making a fully baked pie crust, which you then scattered with candied chestnuts:
We made the candied chestnuts ourselves in a vanilla poaching syrup. the syrup was reserved for later to eat drizzled over the finished tart.
A chocolate ganache filling is poured over the chestnuts in the tart shell, then baked until firm:
It looks devine, doesn't it:
The tart is then allowed to cool until warm or at room temperature, then served with icecream and the vanilla syrup used to candy the chestnuts:
That syrup is magnificent all on its own - it is a shame that chestnuts are so terribly expensive, or I would make this more often.
The tart is rich, smooth and of course chocolatey, and the candied chestnuts add a welcome texture and taste.
To see what the other bakers thought of this tart (or the cookies, whichever they chose to make), visit the LYL section of the TWD website.
Finally, I note that chivalry is not dead and I thank the unknown young man who gave up his seat for me on the train this morning as I commuted to work with my handbag, a tote and this tart in hand. It was much appreciated.