Dark Chocolate and Chestnut Tart with Coffee Cream

This chocolate and chestnut tart with a nutty base and coffee cream is so easy to make. It is rich, delicious, and completely plant based. Using nuts in tart bases works really well - not only does it add more flavour to the tart overall, it ensures you have a lovely crispy tart base with no soggy bottoms! It is also a lot less hassle than making your own shortcrust pastry.

Serves 6

1. Firstly make the base by blitzing some 150g hobknobs, 50g chestnuts, 50g pistachios and 50g walnuts in a food processor. Add 100g melted vegan butter and a sprinkling of sea salt before pressing it into a tart tin and refrigerating for about 30 minutes (you could also pop it in the freezer for 10 minutes if you’re short on time).
2. For the filling, just melt some dark chocolate (at least 70% cocoa) with some vegan butter in the microwave or over a bain marie and leave to cool slightly.
3. Then mix 100g chestnut purée with a couple of tablespoons of icing sugar in a separate bowl, adding a tablespoon or two of boiling water if needed to loosen.
4. Once the melted chocolate and butter has cooled slightly, slowly incorporate this into the chestnut purée mix until incorporated and pour into the refrigerated case for at least three hours to set. If you want a really smooth filling you can blitz it in a blender, but if you like a bit of texture to the filling you can skip this step.
5. Then all that’s left to do is lightly whip some vegan double cream and add a shot or two of espresso or instant coffee powder to serve on the side and it’s ready! Sprinkle the tart with some sea salt flakes to finish and serve.