Crumble tart filled with chestnut cream and dark chocolate, a very simple yet truly delicious dessert, perfect anytime during the day, even to conclude a nice autumn menu. The dough is prepared in a few minutes and does not require refrigeration, for the filling you can use either a packaged cream or a homemade one. Try this recipe, it’s delicious and very easy to make!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 236.70 (Kcal)
- Carbohydrates 37.95 (g) of which sugars 20.84 (g)
- Proteins 3.37 (g)
- Fat 9.87 (g) of which saturated 5.18 (g)of which unsaturated 2.91 (g)
- Fibers 1.78 (g)
- Sodium 48.05 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 5 1/2 tbsps butter
- 1/3 cup sugar
- 1 egg (medium)
- 1 tsp baking powder
- 1 pinch salt
- 1 cup chestnut cream (or chestnut spread)
- 1 oz dark chocolate (chopped)
For a cake with a diameter of 9-10 inches, double all the doses.
Tools
- Springform pan 8-9 inches
- Stand mixer or food processor
- Bowl
Preparation
Put the stand mixer (or food processor) the flour, baking powder, butter cut into small pieces and a pinch of salt.
Mix with the paddle attachment (or blades) until you get a crumbly mixture.
Add the sugar, mix again, then add the egg, lightly beaten.
Mix until you get a fairly compact, non-sticky dough.
Chop the chocolate, put it in a bowl and mix it with the chestnut cream.
Take the springform pan and line it with parchment paper (or butter and flour it on the sides).
Place about half the dough at the bottom, creating a bit of a border around it (1).
Add the chestnut cream and chocolate on top, spread it with a spoon to distribute it evenly (2).
Cover everything with the remaining dough, crumbling it with your hands (3). If desired, sprinkle with some brown sugar.
Put the cake in a static oven at 350°F and bake it for about 35-40 minutes, until it is golden on the surface.
At the end, remove it from the oven and let it cool well on a rack. If desired, you can dust with powdered sugar.
The crumble tart with chestnut cream is ready to be cut and served… perfect to conclude all autumn menus.
Tips and Notes
You can use a packaged chestnut cream (the one I used was flavored with vanilla), or a homemade chestnut cream.
The addition of chocolate is optional, you can omit it, vary the quantity or add chocolate chips on top.
If you don’t have a mixer or stand mixer, you can knead by hand in a bowl.
Adjust the baking based on your oven and the pan used.
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