I love chestnuts! In China chestnuts are cooked with sugar in sands. I was so addicted to them, I could finish a whole kilo of sweet chestnuts in no time.

In Deutschland, chestnut trees are plant almost around every corner, but these large chestnuts aren't really ateable unfortunately. Around late autumn & early winter, they would fall on the ground suddenly one day everywhere. They are perfect for winter deco at home.

Chestnuts aren't unusual utilised in Chinese desserts, but more frequently are cooked with chicken or pork as a main dish.

This chocolate chestnut tart has a creamy chocolate glassing on top of a dense chestnuts filling, underneath of them is a slightly crunchy chocolate pie base. It should be enjoyed when it's cold with a cup of warm tea in a cold winter evening.

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Ingredients：8-12 portions, 24 cm pie form

For chocolate pie base -

225g flour
25g cacao powder
125g cold butter, small cubes
85g row/ brown sugar
1 egg

For chestnut pie filling-

40g soft butter
30g sugar
1 egg
60g flour
1 teaspoon baking powder
30g chestnuts, small pieces
30g wiped cream, cold
2 tablespoons cold water
90g chestnut + 3 tablespoons wiped cream / 90g pre-made chestnut puree

For chocolate glassing -

50g milk chocolate
50g dark chocolate
200g wiped cream

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Sound effect: [ Ссылка ]

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