ALMOND PASTRY

Preparation Mix the butter and the icing sugar using the pastry hook. Mix the eggs and unpeeled almond flour, alternating the two ingredients. Lastly, mix in the sifted flour and knead until you have a homogenous mixture. Line 8 mono-portion tart cases and cool for at least 24 hours in the fridge at a temperature of 4°C. After resting, cook for 18 minutes on silicone mats at 160°C in a fan-assisted oven. 

GANACHE FOR THE TARTS

Preparation Bring the cream to the boil and pour over the chocolate blocks. Mix well. Cover the base of the tart with the chocolate, then add 10 g of Cesarin TuttaFrutta Pera, and pour the ganache on top. Lastly, put the tarts in the freezer. (Topping = 700 g melted white chocolate and 300 g of hot cocoa butter) 

CHESTNUT MOUSSE 

Soften the chestnut cream with a spatula and mix the cream with the whisk, mixing the two together until you have a homogenous mixture. Pour the mousse into an elliptical mould. Add 15 g of Cesarin TuttaFrutta Pear, smooth out and put in the freezer. Advice: To obtain and smooth, shiny ganache, pour the cream onto the chocolate, one third at a time, while mixing with a flat spatula. 

Preparation 

Place a disk of dark chocolate onto the tarts for a smooth, shiny surface. Top the desserts with the help of spray and some dark chocolate flocking (dark chocolate flocking = 175 g of melted dark chocolate and 75 g of hot cocoa butter). Then put the shaped chestnut dessert on to the chocolate disk, and decorate the cake with the dark chocolate and a Cesarin chestnut.