Ingredients
- Shortcrust pastry:
- 150 g flour
- 75 g soft butter, cold and cut into pieces
- 1/2 tsp. salt
- 50 g water
- For the filling:
- 200 g chestnut puréeÂ
- 2 eggsÂ
- 400 ml milk
- 60 g sugar
- 1 tsp vanilla extractÂ
- 200 g cream cheese
Instructions
Shortcrust pastry :
- Put the flour, butter, salt and water in the bowl and mix for 20 sec/Speed 4. Remove the dough from the bowl and form into a flattened ball. Wrap in cling film and refrigerate. Clean the bowl.
- Preheat oven to 180°C. Grease the pie tin (about 20 cm).
- Roll out the pastry and place in the tin. Press down on the base and edges and trim any protruding edges if necessary.
- Cover with greaseproof paper and dried beans and bake blind (white) and cook in the oven for 15-20 minutes. Remove the beans and paper and allow the bottom of the pastry to cool.
- Blend 100g of dark chocolate 30 sec/Speed 10. Scrape down the sides and reserve 2 tbsp chocolate powder and melt the remaining chocolate. 4 min/37C/Speed 3 Use the chocolate to coat the bottom of the pie.
For the Filling:
- Separate the eggs, bring the yolks to the boil with the chestnut purée, milk, sugar and vanilla in a saucepan, stirring briefly, and thicken to a creamy consistency. Stir the cream until cold and stir in the cream cheese. Pour over the base, distributing evenly. Refrigerate for at least 2 hours*.Â
- Before serving, beat the egg whites until stiff.
