Chestnut & chocolate ganache tart w/ salted caramel {vegan}

Chestnut & chocolate ganache tart w/ salted caramel {vegan} - Marta's Plants

(cliccate qui per la versione italiana)

Happy Monday!

One day early this fall I got a craving for chestnuts. I mean we all love the, right? Boiled, roasted. But I wanted more. Already last year I created quite a few recipes involving chestnuts (Perfectly fluffy chocolate and orange pancakes with a chestnut spread, Shortbread cookies filled with a chestnut and chocolate spread, Chestnut flour crêpes with a hazelnut and cacao spread) but I knew I needed to turn them into something even more!! So I decided on a delicious, silky and satisfying Chestnut & chocolate ganache tart with salted caramel. Yes! Get it.

Note: I used a smaller, 22cm/8,6in tart pan but would suggest using a slightly bigger one (24cm/9,4in).

Chestnut & chocolate ganache tart w/ salted caramel {vegan} - Marta's Plants

by Marta Giaccone

one 24cm/9,4in tart
prep time: 20 mins, cook time: 30 mins, total: 50 mins (+30 mins for the caramel) + rest time


1 + ½ cup / 250 gr cooked chestnuts
1 + ½ cup / 375 ml plant-based milk
4 tbsp sugar
beans from 1 vanilla pod or vanilla extract
100 gr dark chocolate


Tart base
300 gr flour of choice
7 gr baking powder
pinch salt
50 gr water
85 gr honey
70 gr light vegetable oil


Salted caramel
1 can of full fat coconut milk
½ cup / 60 gr coconut sugar
pinch salt

Chestnut & chocolate ganache tart w/ salted caramel {vegan} - Marta's Plants


  1. Start with the ganache: put chestnuts and milk in a small pot over low heat for a couple of minutes, then mix with an immersion blender. Add in sugar, vanilla and chopped up chocolate and stir to combine until sugar and chocolate melt. Leave to cool.
  2. Turn on the oven to 180°C/350°F.
  3. Combine flour, baking powder and a pinch of salt in a large bowl and stir.
  4. In another bowl add water, honey and oil. If the honey is too solid, let it melt on a double boiler first.
  5. Pour wet ingredients over the dry ingredients and mix to incorporate, first with a fork, then kneading, for a few minutes until smooth.
  6. Using a rolling pin, roll it out over a sheet of parchment paper. The dough should be elastic; don’t worry if it breaks, you will stick it back together once in the tart pan. Transfer everything to a 24cm/9,4in springform cake/tart mold (with removable bottom) and help shape it with your fingers. You can use the bottom of a glass to make it even. Prick the bottom of the tart with a fork.
  7. Pour the chestnut/chocolate mix onto the base and bake for 30 minutes, then transfer to a cooling rack. Let cool for about 1 hour, then let rest in the fridge for a few hours or overnight. Store in the fridge.
  8. For the salted caramel: combine all ingredients in a small pot, bring to a boil, then let simmer over low heat for about 30 minutes or until desired consistency. Let cool for at least 1 hour at room temperature. Store in the fridge.

Chestnut & chocolate ganache tart w/ salted caramel {vegan} - Marta's Plants

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