Chocolate Chestnut Tart

For the chocolate chestnut tart, first prepare the dough. To do this, knead all the ingredients for the shortcrust pastry together until the dough forms a homogeneous mass. Refrigerate the dough for about 50 minutes. If you don’t want to do this work, you can also use fresh, ready-made shortcrust pastry. However, it is important to pre-bake the dough for the tart. To do this, preheat the oven to 200°C degrees. Roll out the dough and place it in a tart or quiche pan (approx. 27 cm in diameter), press it down and cut off any overhanging edges. Prick the dough base with a fork and cover with dry beans or other legumes (lentils etc). It is best to put baking paper on the dough first and then spread the beans on top. Bake the base like this for about 15 minutes. Then take out the base, remove the beans and bake the base again for about 10 minutes until golden. Then turn the oven down to 150°C degrees. For the filling: melt chocolate with butter in a water bath and let cool to room temperature. Then mix in the beaten egg, the crème fraîche and the chestnut jam. The filling goes like this on the bottom of the tart. The whole tart is then baked for about 20 minutes at 150°C degrees in the oven until the filling of the chocolate chestnut tart has set.

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