Ten days away from Christmas, and I’m already guilty of over-indulging! Is anyone else devouring endless chocolates, mince pies and homemade cakes? Please tell me that it isn’t just me!
I find that one of the problems of being a food blogger is that you always have so much temptation around. Over the last few weeks, I’ve made cookies, truffles, tarts…and someone has to eat them! 😉
Anyway, this Chocolate Truffle Chestnut Tort is the perfect dessert to dish up on Christmas day. It’s beautiful enough for a table centrepiece, and delicious enough to wow your guests. However, it’s also super simple, and doesn’t take much effort to prepare. Shh, your secret is safe with me…
Since we are all probably going to over-indulge on Christmas Day (it’s one of the joys of the festive season, let’s face it!), it’s also fairly low in sugar and carbs, and high in good fats. For a dessert, at least!
The filling is made with my favourite coconut milk and chocolate truffle, with some added chestnut puree (just incase you were wondering what to do with them!), while the base itself also includes some chestnut goodness.
Chestnuts are a match made in heaven when used with chocolate. And, better still, with a touch of vanilla!
To make this even more of the ultimate dessert, I topped it with a glossy, rich and shiny chocolate glaze. Because, really, you can never have too much chocolate, especially at the Christmas table. Right?! However, if you feel you’ve had enough, or you want to simplify things, then it is delicious without!
What will you be serving up on Christmas Day? Let me know, and happy eating!
Chocolate Chestnut Truffle Tart
- Makes one tart
- For the base –
- 1 1/2 cups almonds
- 1 1/2 cups oats
- 3.5 tbsp maple syrup or brown rice syrup
- 2.5 heaped tbsp coconut oil, melted
- 2 tbsp chestnut puree
- 1 tsp vanilla paste
- For the chocolate chestnut filling –
- 1 cup full fat coconut milk
- 250g good quality dark chocolate, finely chopped
- 4 tbsp chestnut puree
- 1-2 tsp vanilla paste
- 1 tbsp maple syrup (optional – I omit)
- For the chocolate glaze (optional) –
- 4 tbsp coconut milk
- 100g dark chocolate, finely chopped
- 2 tsp brown rice syrup
- 2.5 tbsp warm water
- Preheat your oven to 170C, then start with your base. Blend together the almonds and oats until they form a fine flour. Tip into a bowl, then stir in the remaining ingredients, kneading with your hands, until it sticks together into a sort of dough. Press into the base of a springform tart tin (I used a 20cm tin). If it’s too dry, add a touch more coconut oil. Too sticky and some more oats will do! Place the tin in the oven to bake for 8-10 minutes, or until golden, then remove and turn off the oven.
- In the meantime, make your filling. Gently warm the coconut milk in a saucepan until at a low bubble. Remove from the heat and add the dark chocolate. Allow to sit for a few minutes, then stir smooth and add in the remaining ingredients. If you the puree isn’t combining, mix with an electric whisk until smooth. Pour over your tart base, and leave to set.
- One to two hours before serving, make your glaze. In a small saucepan, heat the coconut milk to a gentle, rolling boil. Remove from the heat, then add your chocolate. Allow to sit for a few minutes, then stir smooth. Add in the brown rice syrup, stir once more, then add in the water and stir.
- Pour the glaze over your tart, tilting and twisting so that it covers the entire top. Let stand for around an hour, or until the glaze sets, then cut and serve.