Food Friday Featuring: Gluten-Free Cinnamon Chestnut Chocolate Ganache Tart

BY: KAREN MORGAN (author of Blackbird Bakery)

I love this tart because it reminds me of Mexican hot chocolate. It’s sinfully rich and
perfect for the chocolate lover in the house.

1 recipe pate brissee (recipe below)
1 egg + 1 teaspoon water
1 ½ cups purred chestnuts, unsweetened
1 heaping teaspoon ground cinnamon
1 tablespoon light brown sugar
½ cup + 2 tablespoons corn syrup
pinch of kosher salt
1/8 teaspoon nutmeg
8 ounces 70% dark chocolate, finely chopped
¾ cup heavy cream
1 teaspoon pure vanilla extract
8 whole chestnuts, shelled and unsweetened

Pate Brissee (Short Crust)

1/2 cup + 2 tablespoons glutinous white rice flour
¾ cup cornstarch
1/2 cup +2 tablespoons tapioca flour
¼ cup sorghum flour
2 tablespoons granulated sugar
2 knife points of kosher salt
1 ½ teaspoons guar gum
16 tablespoons cultured unsalted butter
3 eggs

In a stand mixer fitted with the paddle attachment, combine the dry ingredients with the
cultured butter and mix until the butter is the size of small peas. Add the eggs and mix
just until the dough folds in on itself.

Using a plastic pastry scrapper, turn the dough out onto a clean counter that has been
dusted with glutinous rice flour.

Knead with the palm of your hand several times until you have a leather smooth ball.
Divide the dough into two sections, quickly shape each section into a semi-flat disk, and
wrap tightly with cellophane.

Refrigerate for at least 2 hours before rolling out the dough and up to three days or freeze
for three weeks. For this recipe, you will only need one disk of the dough, so store the second disk for your purposes.

If you don’t have a stand mixer, make the dough thusly:

Mix all the dry ingredients in a spacious bowl with a few turns of a whisk. Add the diced
cultured butter and begin to cut it in with a pastry cutter, using a butter-knife to clean out
the spokes when necessary. Repeat until the mix resembles a heap of damp, engorged
seeds. Whisk the eggs and fold them in using two plastic pastry scrappers. Keep folding
until you have a firm, somewhat sticky ball of dough.

Turn the dough onto a very clean surface that has been lightly dusted with glutinous rice
flour and follow the above instructions.

Preheat oven to 425°F. Line a cookie sheet with a silicon-baking mat.

Roll out your dough on a counter dusted with glutinous rice flour and form it into your
9” tart ring. Cut a piece of parchment paper to fit into the tart case. Fill the tart case with
pie weights or dried beans. Brush the egg and water mixture over the edge of the tart and
bake at 425°F for 10-15 minutes or until the crust is golden. Remove form the oven and
allow to cool completely.

In the meantime, in a glass bowl, whisk together the pureed chestnut, light brown sugar
and cinnamon. Add the corn syrup and the pinch of salt. Add additional corn syrup if
desired. I prefer a bit less, so add in increments.

Next, bring your heavy cream to a boil and pour over your finely chopped chocolate.
Allow to sit for 5 minutes, then add the vanilla and whisk to smooth. If there are any
lumps, place the ganache over a double boiler and heat just until the lumps are no longer

Using an offset-spatula, spread the chestnut mixture over the bottom of the cooled tart
case. Pour the ganache over the chestnut puree. Lightly press the whole chestnuts
around the perimeter of the tart, being very careful as the chestnuts are delicate.

Garnish with gold dregees, as I’ve done here, if desired.