Chocolate Chestnut Tart With Rum Whipped Cream Recipes

TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
• Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
• Bake until set, 15 minutes. Cool on a rack 1 hour.
• Make filling:
• Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
• Remove from heat and whisk in chopped chocolate and vanilla until smooth.
• Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
• Make cream topping:
• Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
• Garnish with chocolate shavings or dust with cocoa powder, if desired.

CHESTNUT CHOCOLATE DESSERT

Steps:

• Over low heat, melt chocolate in heavy cream, stirring until smooth; let cool to room temperature. With an electric mixer whip the butter and sugar until light, then fold in the cooled chocolate, chestnut puree and rum. Mix until smooth and pack into prepared ramekins or custard cups. Cover and chill overnight.
• Pipe whipped cream rosettes in center if you wish.

CHOCOLATE CHESTNUT TART WITH RUM WHIPPED CREAM

Steps:

• Prepare the dough: in the bowl of a food processor, pulse together the flour, confectioners' sugar, cocoa powder and a pinch of salt. Pulse in the butter, egg yolk and vanilla until dough just comes together. Form into a disk. Wrap with plastic wrap and chill at least 1 hour or overnight.
• When you are ready to bake the crust, heat the oven to 325 degrees. On a lightly floured surface, roll the dough into an 11-inch circle. Press into a 9-inch tart pan and trim the edges. Prick the bottom of the dough all over with a fork; chill for 20 minutes or until firm. Cover the dough with a sheet of aluminum foil and fill with dried beans or pie weights. Bake 15 minutes. Remove the foil and continue baking until pastry is dry and firm, about 15 minutes longer. Cool completely.
• Make the filling: in a saucepan over medium heat, combine the chestnuts, milk, cream, sugar and a pinch of salt. Use the tip of a knife to scrape the vanilla seeds into the pot and then drop in the pod. Simmer until chestnuts are very soft, 20 to 30 minutes. Let cool. Discard vanilla pod.
• Purée the filling in a food processor until very smooth, 2 to 3 minutes. Scrape into the tart shell and smooth the top.
• Make the whipped cream: whip the cream and confectioners' sugar until thickened. Whip in the rum. Spread the whipped cream over the chestnut filling. Using a vegetable peeler, shave chocolate curls over the top. Refrigerate at least 2 hours before serving.

CHOCOLATE TART WITH RUM GLAZE

Steps:

• Make the crust: Pulse the flour, confectioners' sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch tart pan with a removable bottom; fold in the overhanging dough and press against the side of the pan. Chill at least 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Make the filling: Put the chocolate in a medium bowl; set aside. Bring the half-and-half to a bare simmer in a small saucepan over medium heat (do not boil). Whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowl. Gradually whisk the hot half-and-half into the egg mixture, then pour the mixture into the saucepan. Reduce the heat to medium low and cook, stirring, until thick, about 1 minute. Pour over the chocolate and let sit, undisturbed, 5 minutes. Add the butter and whisk until smooth. Pour the filling into the prepared crust and smooth into an even layer. Cover loosely with plastic wrap and refrigerate until set, about 2 hours.
• Make the glaze: Whisk the confectioners' sugar, butter and rum in a small bowl. Drizzle over the tart. Let sit 5 minutes before serving.

HUNGARIAN CHOCOLATE CHESTNUT TORTE (GESZTENYE TORTA)

Steps:

• Force chestnut purée through a potato ricer to make the purée fluffy, and set aside.
• Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
• Mix the almonds and breadcrumbs together.
• Preheat oven to 325°F.
• Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
• Beat the egg whites with a pinch of salt until stiff, but not dry.
• Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
• Fold in the chestnut purée, then the grated chocolate.
• Carefully fold in the nut and bread crumb mixture.
• Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
• Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
• Remove from oven and let it cool a little in the pan.
• Remove the sides of the pan and allow to cool thoroughly before filling it.
• For filling, melt chocolate in a double boiler over very low heat.
• Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
• Fold in the nuts.
• Refrigerate until ready to use.
• When the layers are completely cooled, take the better of the two for the top layer.
• Spread the bottom layer with the filling, and set the top layer on top.
• In a cold bowl, with a cold beater, whip the cream.
• Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
• Refrigerate until ready to use.
• Mash the chestnut purée with a fork, then work in the powdered sugar.
• Beat in the rum, and taste for flavoring.
• When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.

CHESTNUT PIE WITH RUM CREAM

Steps:

• Make the crust: Place all crust ingredients in the bowl of a food processor; pulse until mixture resembles coarse crumbs, about the size of peas. (To mix by hand, combine ingredients in a large mixing bowl, rubbing the dry ingredients together using your fingers.) Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate until firm and cold, about 2 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch metal pie plate, pressing firmly into bottom and sides; trim edges as necessary. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 350 degrees. Line pie dough with a sheet of parchment paper and fill with pie weights or dried beans. Transfer to oven and bake until light brown, 20 to 30 minutes. Remove pie weights and parchment paper. Transfer to a wire rack and let cool.
• Make the filling: In a medium skillet, heat 2 tablespoons butter over low heat until it turns brown and has a nutty aroma. Add 1 tablespoon sugar and chestnuts and cook, stirring, until caramelized, about 2 minutes. Carefully add 1 tablespoon rum to deglaze skillet; transfer chestnuts to a baking sheet to cool.
• In a medium bowl, mix together remaining 1/4 cup butter, chestnut puree, chestnut cream, and creme fraiche together until well combined. In another medium bowl, whisk together egg yolks, eggs, remaining 1/4 cup sugar, and remaining 2 tablespoons rum. Add egg mixture to chestnut mixture and stir until filling is just combined.
• Sprinkle chestnuts over bottom of crust and top with filling mixture. Transfer pie to oven and bake until set, about 20 minutes. Transfer to a wire rack to cool.
• Make the rum cream: In the bowl of an electric mixer fitted with a whisk attachment, whisk together heavy cream, mascarpone, sugar, rum, and vanilla bean seeds until ribbons form, about 5 minutes. Transfer cream to a pastry bag fitted with a 1/2-inch plain round tip. Decoratively pipe cream in a clockwise fashion, starting from the outside and working toward the center, to cover. Garnish pie with candied chestnut strips and tuile.

CHOCOLATE CREAM TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
• Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
• Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
• Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.

CHOCOLATE CHESTNUT MOUSSE TART

Steps:

• Whip cream until stiff and set aside.
• Soften gelatin in rum, then set over warm water until liquid
• Beat egg yolks with sugar until thick and pale in color. Beat in gelatin-rum mixture.
• Fold whipped cream, chestnuts and hazelnuts into yolk mixture.
• Turn mousse into cooled pie shell, mounding it toward the center.
• Prepare chocolate curls slowly and carefully by drawing a swivel-bladed vegetable peeler across the brand flat surface of the chocolate, which should shave off in long curls. Sprinkle curls generously over top of the pie and then sprinkle with confectioners' sugar.

CHOCOLATE CHESTNUT TORTE

Steps:

• Make the torte:
• Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a food processor purée the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)
• Make the glaze and garnish:
• Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
• Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.
• Make the whipped cream just before serving the torte:
• In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.
• Serve the torte with the whipped cream.