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Nutrition: per serving

  • kcal258
  • fat19g
  • saturates10g
  • carbs18g
  • sugars7g
  • fibre2g
  • protein2g
  • salt0.1g

Method

  • step 1

    Mix the chestnut purée with the icing sugar and vanilla extract. Divide between 12 baked tartlet cases. Whip the double cream, spoon onto the tarts, then grate over dark chocolate to finish.

Recipe from Good Food magazine, November 2014

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