Chocolate, Coffee & Chestnut Tart (Easy Recipe with Silky Ganache)​

Preparation method:

• Chef’s mini note: Sablé dough is a French pastry dough used for tarts or cookies, known for its delicate, crumbly, “sandy” texture. Its name comes from the French word sable, meaning “sand,” because once the butter is incorporated, the dough resembles fine, soft sand.
• Preparing the sablé dough
  I made the dough directly in the bowl of the stand mixer. First, I mixed the flour, cocoa, powdered sugar, and salt. Then I added the cold butter and pulsed it quickly, just enough so it wouldn’t melt. Finally, I incorporated the egg yolk and a splash of cold water until the mixture turned sandy and crumbly. I shaped it into a ball, wrapped it in plastic wrap, and let it rest in the fridge for 30 minutes.
  
• After the dough had rested in the fridge, I pressed it directly with my hand into the tart pan I had previously greased with butter, being careful not to warm the butter in the dough too much — the heat from your hands can soften it, making the dough sticky and tricky to handle. Of course, you can also roll it out on a lightly floured surface until it reaches the desired thickness.
  I pricked the base with a fork to prevent it from puffing up, baked it at 180°C (356°F) for about 15 minutes until it became beautifully crisp, and then let it cool completely before moving on to the ganache.
• Chocolate and Coffee Ganache
  For the ganache, I heated the cream until just below boiling and poured it over the chopped chocolate. I let it sit for a minute, then stirred gently until the chocolate completely melted and a smooth, glossy cream formed. I then added the coffee — either instant or a shot of strong espresso — for an extra flavor boost, along with a little butter, which gives the ganache shine and silkiness.
• I carefully poured the ganache over the cooled tart crust and let it chill in the fridge for 30–40 minutes, until it had set and cooled completely.
• Chestnut Cream
  In a bowl, I mixed the chestnut purée with the vanilla, added the powdered sugar, and gradually poured in the liquid cream, whisking continuously to achieve a smooth and airy texture. Finally, I folded in 30 ml of cold strong espresso, which adds an extra layer of flavor and depth to the cream.
• Decoration
  For the decoration, the choice was more than simple: chestnuts. I scored and boiled them for 35 minutes, then placed them in a damp towel and baked them for another 10 minutes to enhance their flavor and aroma. Arranged on top of the tart, the chestnuts add texture, taste, and an elegant look, perfectly completing the dessert.
• Final Assembly and Tart Decoration
  Once the ganache had set and cooled completely, I piped the chestnut cream onto the tart using a star tip and decorated the surface. Here, your imagination has no limits — you can create spirals, rosettes, or waves, however you like.
  For an extra visual and flavor effect, I lightly dusted the tall edge of the tart with powdered sugar, adding a touch of storybook magic (like it’s snowing), and placed pieces of baked chestnuts on top. And that’s it — simple, yet with a delicious and elegant impact.
• Serving the Chocolate, Coffee & Chestnut Cream Tart
  The tart is best served after it has chilled in the fridge for a while, so the ganache and chestnut cream are nicely set and firm, but not frozen. It can be enjoyed on its own as a dessert or alongside a cup of coffee or tea.
• A little secret at the end
  Here’s a little secret for you, the one who decides to make it: this tart is “fancy” in name only — the rest of the preparation is simple and quick. I encourage you to give it a try, because it will feel like a small gift you give just to yourself. And yes… a true fact: every spoonful will make you smile a little more.