Step 1
Prepare the “Toasted Coconut Tart Shells” dough. Once rested for the allotted time, preheat oven to 350°F (177°C) and roll dough into a rectangle about ⅛- to ¼-inch thickness.
Step 2
Place a 14 x 4.5 x 1-inch rectangular tart tin onto a baking sheet. Carefully lift the dough and place into the tart tin. Gently press dough into place. With a rolling pin or the palm of your hand, scrape off the excess dough from the rims. Gently press the dough on the sides of each tart tin so that the dough goes slightly above the rim. This helps with any shrinkage that may occur during baking. With a fork, poke the tart shell all over. Place baking sheet into the freezer to chill; 15 minutes. (See Chef's Tips.)
Step 3
Place a piece of parchment into the chilled tart shell (the parchment should cover the sides of the tart), and fill with dried beans, uncooked rice, or pie weights.
Step 4
Place baking sheet into the preheated oven. Bake the tart shell for 15 to 20 minutes, rotating halfway through. Carefully remove parchment paper and weights and continue baking until the tart shell is fully baked and golden in colour; 8 to 10 minutes.
Step 5
Allow shell to cool completely in the tin on a wire cooling rack.
Step 1
In a pot over medium-high heat, place 300 grams of the peeled chestnuts, water, the Redpath® Dark Brown Sugar, and salt. Bring mixture to a boil, reduce heat to medium-low and simmer for 10 minutes until chestnuts are softened and most of the moisture has been absorbed by the chestnuts. Remove from heat and cool slightly; 5 minutes.
Step 2
Use a handheld blender, or transfer contents into a blender or food processor, along with the heavy cream and vanilla extract and process until smooth. Allow chestnut puree to cool to room temperature.
Step 1
Place the chopped chocolate or chips into a heatproof bowl. In a small saucepan place the heavy cream, butter, and salt over medium heat until the cream just begins to simmer around the edges.
Step 2
Pour the hot cream mixture over the chocolate. Let sit for about 2 minutes before carefully stirring the cream into the chocolate. The ganache should be smooth and shiny.
Step 1
Evenly spread 1½ cups (372 g) of the chestnut puree into the bottom of the cooled tart shell (still in the tin). Crumble or roughly chop the remaining 50 grams of peeled chestnuts and sprinkle over the surface of the chestnut puree.
Step 2
Pour the ganache over the chestnut filling. Place tart into the fridge to set and chill; 2 hours.
Step 3
Carefully remove tart from the tin and place onto desired platter. Garnish with cocoa nibs and whipped cream, if desired.
*Pre-peeled chestnuts can be found in packages in most major grocery stores or Asian supermarkets.
*A dark or spiced rum can be used in place of the vanilla extract.
*If there is no space in the freezer, the tart shell can be placed into the fridge to chill for approximately 30 minutes.
*To get a clean slice, heat or dip a chef’s knife under hot water and wipe dry before cutting. Do this before each slice.
*Any leftover chestnut puree can be frozen in an airtight, freezer-safe bag or container for up to 2 months. Alternatively, it can be used as a spread on toasted brioche, challah, or pancakes, or stirred into yogurt or added to ice cream.
