If you’re looking for something different for dessert on turkey day, then Salted Chocolate Tart with Roasted Chestnut Crust is for you! Silky smooth creamy dark chocolate is poured into a flavorful crust made from roasted chestnuts before being specked with flaked sea salt.
Growing up, a neighbor of ours had a chestnut tree in their front yard. I remember watching them grow and being covered in these this spiky little balls. They would inevitably fall to the ground where I would gather a few up to see what was inside. I don’t remember the neighbors ever harvesting them or using them in any way and it wasn’t until I became an adult that I ever tasted one.
Chestnuts take some work to prepare. When you find them in the store or in the market, you will find these oddly shaped dark brown orbs. Unlike other nuts though, chestnuts can’t be broken into with a nutcracker. They need to be scored and roasted before they’ll give up their comfy protective homes. It’s easy enough to roast them, just take a paring knife and cut an X into the flat side, taking care not to cut yourself while doing it. Pop them in a hot oven for about 20 minutes. They will break open and the meat will pull away from its protective coating. Allow them to cool only slightly as it is easier to remove the shell when they are still warm.
Roast the chestnuts again only slightly to help firm them up before tossing them into a food processor. Turn the processor onto high and let it whirl until most of the chestnuts have been ground finely. Remove any of the bigger pieces and break them up with a sharp knife before using the food processor to finish the job. Add some flour, sugar, salt, and cold butter to the ground chestnuts and your crust is ready to go. All you need to do is press it into your tart pan and bake for 20 minutes.
The filling is super simple as well. Heavy cream, cornstarch, sugar cocoa powder, dark chocolate and a touch of espresso powder to make the chocolate pop. All the ingredients, except the dark chocolate, are placed into a pan over medium heat until thick and glossy. The mixture is then poured into a heat safe bowl with the chocolate, giving a quick stir and left to sit for a few minutes to allow the chocolate to melt. A quick whisk incorporates the now melted chocolate and poured into the cooled chestnut crust.
The whole thing is allowed to cool completely to let the chocolate set up before being given a generous sprinkle of flakey sea salt. This is my favorite flaked sea salt. I love the big square crystals! The salted chocolate tart with roasted chestnut crust is removed from the pan and cut into wedges with a sharp knife that has been dipped into hot water as this allows you to cut the chocolate cleanly.
As always I would love to know your thoughts. Leave a comment below or if you make Salted Chocolate Tart with Roasted Chestnut Crust take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- Chestnuts (about 1 lbs)
- 1 c flour
- 1/4 c sugar
- 1 tsp salt
- 1 stick cold butter
- 1 c heavy cream
- 2 tbs cornstarch
- 2 tsp instant espresso
- 1/3 c sugar
- 2 tbs cocoa powder
- 4 oz dark chocolate (70%), chopped
- Flaked Sea Salt
- Cut an X on the flat side of each chestnut and roasted in a 425F oven for 20 minutes.
- Let cool slightly before removing the shells
- Give the chestnuts a rough chop with a sharp knife and return to the oven for 5 minutes, then let cool. You should have roughtly 1 1/4 cups of chestnut pieces. If it's a little over/under it's okay. Just use what you have.
- Place the chestnuts in a food processor and process into fine pieces
- Add in the flour, sugar and salt and process to combine
- Cut the butter into small cubes and place into the processor with the dry ingredients
- Pulse several times until the mixture resembles wet sand
- Press tightly into two piece tart pan and cover with parchment or foil using pie weights or dried beans to hold to prevent the crust from puffing up will baking
- Bake in a 350F oven for 20 minutes
- Remove from the oven and discard the foil/parchment
- Let cool completely.
- To make the filling, combine all the ingredients except for the dark chocolate into a saucepan over medium heat.
- Whisk constantly until it becomes the consistency of pudding.
- Remove from heat and pour it into a heat safe bowl
- Stir in the dark chocolate and let sit for 5 minutes to allow the chocolate to melt
- Whisk until smooth and pour into the cooled crust.
- Let cool until set before sprinkling generously with flaked sea salt