I don’t have anything with both, but let me snoop around some cookbooks and magazines of mine to see if I can find something that matches 🙂

Hi Audrey, Yes, chestnut cream AND ganache tart. That would be fantastic! If not, then I will take either recipe. Thank you!

Hello Ellen! Great question, and just to clarify before I try to give a response – do you mean a chestnut creme AND ganache tart (both together in a tart) or do you mean a chestnut creme tart OR a chocolate ganache tart?

Thanks and I’ll try my best to asisst 🙂

Good afternoon, Audrey. I love your blogs, gazettes and IG posts. I was wondering if there is a chestnut creme/chocolate ganache tart recipes that you know of? I have a knack for blending and mixing recipes and coming up with ones on my own, but lately I’ve been craving to master some French recipes instead of making things up on my own as I go. Any advice? Thank you

Merci, Kim! I try my best to bring the well-known and lesser known French recipes to readers. I hope you’ll enjoy.

Oh, Katrina, I am so glad to hear this! It’s the “season” for marrons over here, and I’ve been roasting them 1-2x per week. Soon, I’ll stat baking with the crème also. I hope you’ll get to enjoy as much of it as possible thorughout the season – I know I will!

Hi, Kathy! Glad you tried the recipe and even happier you were able to think so quickly on your toes to get this to work. I think there are some nuances to the recipe that make it different for each person. The 2 pound weight of the chestnuts is the weight with the skins on. The cream is also extremely thick. I am not sure whether or not you’ve ever had the cream here, but if you haven’t, it’s almost like wet cement – super thick! A powerful vitamix (or other powerful tool) is necessary to use that amount of water to chestnut.

That all said, if you need more water for yours to get it to a useable texture, please do so! As mentioned, you were quick thinking and obviously made the right decision to get your cream made. Enjoy it!