Chestnut cream and chocolate tartlets

Ingredients

For 10 tartlets

For the cocoa dough

• 160g butter
• 80 g brown sugar
• 1 egg
• 280 g of wheat flour
• 20 g of cocoa
• 1 teaspoon(s) of fleur de sel

For the garnish

• 200 g chestnut cream or chestnut jam

For the chocolate ganache

• 85 g of milk chocolate
• 25 g of dark chocolate
• 10 cl of whole liquid cream
• 1 pinch of fleur de sel

For the decor

• dark or milk chocolate

• fleur de sel (optional)

Preparation

1. Prepare the cocoa paste. In the mixer bowl, mix the butter, brown sugar and egg. Add the flour, cocoa and fleur de sel, knead until you obtain a ball. Spread it between two sheets of parchment paper, refrigerate for at least 1 hour.

2. Preheat the oven to 180°C (th. 6).

3. Spread the dough on the parchment paper. Cut out 10 discs a little larger than the diameter of the molds. Press them into the molds, bringing up the edges. Prick the dough with the tines of a fork.

4. Cover with parchment paper. Weight it down with beans or special cooking balls.

5. Bake for 20 min. Unmold the tart shells.

6. Prepare the ganache. Roughly chop the chocolates. Heat the whipping cream and fleur de sel. Pour it over the chocolate pieces, let it melt for a few moments, then mix until you obtain a smooth ganache.

7. Proceed with assembly. Quickly work the chestnut cream to soften it, then distribute about 1 generous tbsp. coffee in each tart shell. Pour the ganache over the chestnut cream. Leave to cool for at least 3 hours.

8. Make pretty chocolate shavings using a peeler. Arrange them on the tartlets just before serving. Add, if you wish, a dab of chestnut cream with a fluted nozzle, and a few grains of fleur de sel.