Chocolate chestnut tarte with a salted caramel layer

Makes one tarte



We created this über decadent tarte for our last dinner, November's Bounty. Yes, it may seem like a lot of effort, But the results are well worth it. Trust us, This is rich, chocolalety pefection!


For the shortcrust pastry:

200g plain flour
100g cold butter
2 tbsp cold water


1. Tip flour into a mixing bowl. Cut the cold butter into small pieces and add. Toss to coat with flour. Using your fingertips, rub the butter into the flour, Continue until it looks like breadcrumbs.

2. Add 2 tbsp cold water and mix with a round-ended knife until the mixture starts to come together. Put the dough onto a work surface sprinkled very lightly with flour. Knead lightly to form a smooth ball.

3. Sprinkle the rolling pin lightly with flour. Roll out the dough. When the dough is about 5cm larger than the tin, lift it up draped over the rolling pin and lay it across the flan tin. Press the dough into the corners of the tin using your fingers, Chill for 30 mins.

5. Heat oven to 200C/180C fan/gas. Fill the pastry case with a round of baking paper and add baking beans. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more. Trim off the excess pastry. Allow to cool before adding the filling.


For the salted caramel:

250 g caster sugar

60 ml water

100 ml double cream

3 tablespoons unsalted butter

1 teaspoon of sea salt


1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring.


2. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

3. Remove the sugar from the heat and carefully whisk in the cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.


For the chestnut layer:

500 grams sweetened chestnut puree

175 grams unsalted butter (softened)

300 grams dark chocolate (minimum 70% cocoa solids)

3 tablespoons dark rum

Melt the chocolate and let it cool slightly, before adding it to the chestnut and butter in the bowl, then beat in the rum,

To assemble:

Evenly distribute the caramel layer over the pastry case. Top with the chocolate chestnut purree and cool in the fridge for at least 4 hours. Allow to come to room temperature before serving.

PS Expect to need a nap after a slice of this one!


Click to enlarge
Click to enlarge

Orange scented roast spatchcock

Serves 2-3


Spatchcock (ca. 500 g)

5 medium sized potatoes thinly sliced

2 parsnips roughly chopped

1/2 an organic orange thinly sliced

4 cloves of garlic

small bunch parsley roughly chopped 

couple of sprigs of thyme

olive oil, salt, pepper

200 ml single cream





  1. Preheat the oven to 200°C (180°C fan). Heat a 1/2 a tablespoon of olive oil in a large non stick pan. Add the spatchcock and brown all over, then set aside.
  2. Crush the garlic cloves with the back of a knife, then add to a deep roasting pan with the potato slices, parsnip chunks, chopped parsley, thyme and garlic. Add enough olive oil to coat, season to taste and use your hands to mix everything together. Layer the orange slices on top of the vegetables and sit the spatchcock on top. Roast in the middle of the oven for 35-45 minutes, until the spatchcocks juices run clear and the vegetables are tender and starting to crisp.
  3. Loosely cover the spatchcock with tin foil and allow to rest for at least 5 minutes. Pass the vegetables through a sieve, collecting the pan juices. Heat a non-stick pan to medium heat, letting the pan juices simmer for around a minute, add the cream and stirring constantly with a wooden spoon let the liquid reduce to about half. 
  4. Distribute the vegetables on a serving plate, arrange the spatchcock on top, drizzle with creamy sauce and serve with the crisp orange slices.