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Chocolate chestnut tart

Alice - RicetteVegolose
Preparazione 40 min
Cottura 1 h
Tempo totale 1 h 40 min
Porzioni 8


For the crust

For the filling

  • 200 g plant based cream oat, rice or soy
  • 200 g boiled chestnuts
  • 200 ml rice milk
  • 25 g dark chocolate
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon corn starch


  • Prepare the shortcrust pastry following the recipe link above.
  • While the pastry rests in the fridge, let's prepare the filling. Simmer chestnuts in rice milk until the latter is almost absorbed and chestnuts are tender.
  • Remove the chestnuts from heat and add the chocolate, chopped into chunks. Stir until the chocolate is melted.
  • Season the chestnuts and chocolate filling with ginger and nutmeg, add the starch using a sieve and finally add plant cream. Blend with an immersion blender to get a smooth cream.
  • Take 3/4 of the pastry and roll it out to half a centimeter thick round sheet. Line a 9 inch springform pan with the pastry, then pour in the chestnut and chocolate cream. Use the remaining pastry to create a decorative upper crust.
  • Bake at 375°F for 40 minutes, then check for doneness with a toothpick: when the tart is done the filling should be dry.


To fully appreciate the full-bodied flavor of chocolate chestnut filling let the pie cool down before serving.