• 200g of pureed chestnuts
• 1 shortcrust
• 200g of dark chocolate
• 100 g icing sugar
• 4 tablespoons of 6 walnut kernels
• 2 tablespoons of water
Preheat your oven Th. 6/7 (200 ° C). Unwrap the shortcrustdough and garnish with a 30 cm pie pan. Stitch the dough with a fork and cook it in the oven for 15 to 20 minutes.
Melt half of the chopped chocolate into nuggets. When smooth, add the crème fraîche, sugar and chestnut puree. Mix well with the whisk. Spread the mixture on the pie shell.
Melt the rest of the chopped chocolate into nuggets. Mix well and coat the pie. Decorate with walnut kernels and refrigerate for 2 hours.