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Dr Eva Chocolate Chestnut Tart Recipe

dr eva chocolate chestnut tart
Image credit: Dr-Eva.com

This delicious, chocolatey chestnut tart from Dr Eva, is ideal for vegetarians and as an even bigger bonus it’s also gluten free.

Total Time: 1 hour 30 minutes
(preparation only: 30-35 minutes)
Yield: 10 slices


  • 180 g (6½ oz) self-raising gluten-free flour
  • 1 large egg
  • 2 tbs coconut oil
  • 2 tbs almond oil
  • 2 tbs reduced-fat cocoa powder
  • 1 tbs runny honey
  • ¼ tsp fine sea salt
  • 30 servings stevia
  • 2-3 tbs water


  • 180 g (6½ oz) cooked chestnuts (tinned)
  • 170 ml (6 oz) coconut cream
  • 80 g (3 oz) cacao paste (not the same as cacao butter)
  • 3 large eggs
  • 2 tbs brandy (optional)
  • 1 tbs runny honey
  • 40 servings stevia


  • sunflower oil spray
  • dusting of flour or greaseproof paper

You can get all these ingredients from Tesco.com

How To make Chestnut tart :

  1. Pre-heat oven to gas mark 5 (190°C / 375°F).
  2. To make the pastry, combine all pastry ingredients thoroughly, knead for a few minutes (add water gradually as you may need slightly more or slightly less, depending on the type of flour you are using), and refrigerate for 10 minutes.
  3. Form the pastry into a ball, roll out on a non-stick surface in a shape of a circle and transfer into a non-stick flan dish (24 cm in diameter / 9½ in) coated with sunflower spray and a dusting of flour, or lined with greaseproof paper (ensure the sides of the dish are covered with pastry and the edges are smooth).
  4. Prick the base with a fork and blind bake for 12-15 minutes (you can line the base with greaseproof paper and baking beans but this is not essential).

To make the filling:

  1. blend the chestnuts and combine with all the other filling ingredients, whisking or stirring (the cacao paste needs to be melted in a glass bowl suspended over a pan with simmering water ensuring the base of the bowl does not touch the water).
  2. Transfer the filling into the blind baked base and put back in the oven for another 40-45 minutes (check the filling has set).
  3. Allow to cool, cut into 10 slices, consume within 2-3 days (store in an air-tight container), or freeze.

This recipe would make a delicious alternative to Christmas pudding for friends and family who are vegetarian or require gluten free food.

Would you add this to your Christmas cookbook? Get in touch and tell us your favourite vegetarian Christmas menu.

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