Chilled dough for a 10-inch flan ring, as above, baked as described for lemon meringue tart

Ingredients

The filling:

  • 2 cups heavy sweet cream
  • 2 teaspoons unflavored gelatin
  • 3 tablespoons rum
  • 4 egg yolks
  • 2 tablespoons sugar
  • 6 ounces cooked fresh or canned chestnuts, chopped fine (see note)
  • 4 ounces lightly roasted hazelnuts, crushed
  • 4 ounces bittersweet chocolate in bar or block form, approximately Confectioners’ sugar, for decoration
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      371 calories; 31 grams fat; 14 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 4 grams protein; 104 milligrams cholesterol; 25 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight to 10 servings

Preparation

  1. Whip cream until stiff and set aside.
  2. Soften gelatin in rum, then set over warm water until liquid
  3. Beat egg yolks with sugar until thick and pale in color. Beat in gelatin-rum mixture.
  4. Fold whipped cream, chestnuts and hazelnuts into yolk mixture.
  5. Turn mousse into cooled pie shell, mounding it toward the center.
  6. Prepare chocolate curls slowly and carefully by drawing a swivel-bladed vegetable peeler across the brand flat surface of the chocolate, which should shave off in long curls. Sprinkle curls generously over top of the pie and then sprinkle with confectioners’ sugar.
  • If canned chestnuts are in syrup, drain well or the mousse will be too sweet.

20 minutes

Dining and Cooking