Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Clementine and chestnut chocolate tart recipe

8 ratings

Serve up a stunning seasonal dessert this winter that everyone will love. This clementine and chestnut chocolate tart recipe is rich and indulgent and the perfect way to show off vibrant citrus flavours. What's more, this tart is gluten-free as well. See method

Serves 10
45 mins to prepare and 1 hr to cook, plus chilling and setting
448 calories / serving

Ingredients

200g gluten-free plain flour, plus extra for dusting
1 Tesco Finest clementine, washed and zested
100g unsalted butter, cut into cubes

For the filling

250g dark chocolate
2 Tesco Finest clementines, washed and zested
½ tsp ground cloves
1 tsp ground cinnamon
100g unsalted butter
100g ready-to-eat chestnuts, blitzed to crumbs
2 eggs
90g caster sugar
1 tsp icing sugar, for dusting

Each serving contains

Energy
1865kj
448kcal 22%
Fat
29g 41%
Saturates
16g 82%
Sugars
19g 21%
Salt
0.2g 3%

of the reference intake
Carbohydrate 42g Protein 5g Fibre 4.2g

Method

To make the pastry, whizz the flour, zest and butter in a food processor until combined. Add 3 tbsp cold water and pulse until it comes together. Shape into a disc, wrap in clingfilm and chill for 30 mins.
On a floured work surface, roll out the chilled pastry to a circle large enough to line the bottom and sides of a 21cm tart tin. Line the tin with the pastry, gently pressing into the sides. Press small pieces of pastry into any cracks. Trim the edges and chill for 30 mins.
Preheat the oven to gas 5, 190°C, fan 170°C. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 10 mins, then remove the beans and bake for a further 8-10 mins until an even pale gold. Reduce the oven to gas 4, 180°C, fan 160°C.
Meanwhile, put the chocolate, zest, spices and butter in a heatproof bowl set over a pan of simmering water and stir until the chocolate is completely melted. Remove from the heat and stir in the chestnuts.
In another bowl, beat the eggs and sugar with a hand mixer on high for 5 mins, then fold into chocolate mix.
Pour the filling into the tart case. Thinly slice the clementines and arrange the slices around the edge of the tart. Bake for 40 mins then remove from the oven, transfer to a wire rack and leave to set for 2 hrs. Dust with icing sugar to serve.