Artwork by Jacob

Artwork by Jacob

Tuesday, December 29, 2015

Chocolate Chestnut Tart with Vanilla Chestnut Syrup

When I hear the word chestnuts I think of Nat King Cole's version of The Christmas Song. Even though chestnuts seem synonymous with the holidays I have never had one until now.

I took one baker's suggestion to cut the chestnuts in half for easy cutting and eating. I also have finally learned to bake my tart crust at 375 degrees to prevent over baking.
Mine came out perfect and I was much happier with the crust on this one.
I had both vanilla and coffee ice cream on hand for my guests. Most chose vanilla but I really liked the coffee. We all enjoyed the vanilla chestnut syrup but thought it really wasn't necessary, it was also hard to taste the subtleties of the syrup since the chocolate and coffee ice cream are such strong flavors. Dorie's tarts are always a crowd pleaser in my house and this one was no exception.

Tuesdays with Dorie is an international baking group.  We don't publish the recipes instead we encourage you to buy the book.

9 comments:

  1. I need to remember the 375 for the tarts…yours looks much better than mine which is a little overdone. Good job!

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  2. Glad you enjoyed it! I still think about this one!

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  3. Oh this looks SO good- great job ! What a lovely presentation with the ice cream and that delicious sounding finishing syrup. And so fun to know it was your first time with chestnuts :) My folks used to roast them when I was little so I have memories of them even if I didn't eat them myself. While they taste yummy I am usually distracted thinking about who the first person was who decided to eat a chestnut (yes, I am strange but when you work so hard to get at the meat inside that shell my mind wanders.....:) Happiest of New Year's to you !!!

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  4. Your tart looks sooo good, I'm still learning to make tarts and am second guessing a lot of the techniques and its definitely good to see another vote for baking the crust at 375 degrees.

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  5. This was a delicious tart, wasn't it. I enjoyed the chestnut syrup and still have some in the fridge to pour over icecream.

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  6. I have not made mine yet…but I am looking forward to it! I am a huge fan of chestnuts. Yours looks gorgeous! Wishing you a very Happy New Year, Diane!

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  7. Oh wow, looks like yours turned out perfectly! I'll have to remember to cut my chestnuts in half next time. And skip the syrup!

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  8. Happy New Year! Looks delicious--I still have some candied chestnuts and syrup left from my tart...think I'll follow your suggestion and get some coffee ice cream for sundaes!

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  9. I had to make a notation in my book to remember the 375. I heat it up to 400 and then turn it down to 375 when I place the crust in it. Coffee ice cream would be heavenly with the tart. I didn't use my syrup since it traveled with my husband but I think you are right it didn't really need it and would probably need something like plain vanilla to be tasted.

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