<p>Every year there is a lot of chestnuts in our nearby forest and besides eating them quite often around bonfire on cold autumn nights, we also love to get creative, add them to risotto, pasta or PIE. Everyone who tried this pie was completely blown away, not only because of its silky, minimalistic texture, also because it is so incredibly delicious and exciting. The layers of caramel, chestnut, chocolate and buckwheat dough make a perfect balance between nutty and sweet flavors. It's also gluten free. Each bite is definitely a great celebration of autumn. </p>
First prepare the dough. Set a pan over a medium high heat. Add the buckwheat flour and fry for about 5 - 10 minutes, so that it gets a bit brown and smells wonderfully. Remove from the heat and sift the flour into a medium - sized bowl to cool down. Add the cacao powder and softened butter. Lightly rub into the flour using your fingertips until there are no more big lumps of butter. Add the sugar, powdered nutmeg, powdered cloves and 1 tsp of lemon zest. Mix a bit and add the eggs and a pinch of sea salt. Combine all ingredients with your hands, until the dough starts to come together, but it is still crumbly. Knead for about 30 seconds. Using your hands, form a bowl of dough, wrap with a plastic wrap and set to cool in a refrigerator for 1 hour.
Bake the dough
Preheat the oven to 175 °C / 350 °F. Lightly dust a clean work surface with flour, flatten the dough into a disk and roll out the tart dough to 0.5 cm / 0.2 inch thick. Line tart shell with the rolled out dough, using a rolling pin. Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart shell. Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Fill the parchment paper lined tart dough with pie weights or dried beans. Make sure they cover the entire bottom of the tart dough. Bake partially. First bake for 20 minutes, then check if the parchment paper sticks. If not, then remove the paper with the beans or pie weight and bake for another 15 minutes. Let the tart crust cool on a wire rack.
While the baked buckwheat dough is cooling, prepare the caramel. Place caster sugar in dry pan. Heat over a high heat to dissolve the sugar. Let the mixture to dissolve completely, it will become dark caramel. Remove from the heat. Slowly add the mascarpone, spoon by spoon, stirring constantly, fast. Be careful not to create lumps. Pour in the baked buckwheat dough.
Before adding mascarpone to the caramel, make sure that the mascarpone is on a room temperature, to reduce the risk of lumps. If for some reason lumps start to appear in the caramel, don't worry too much, place it back on the heat, stirring constantly and you will get rid of it.
chestnut pie filling
In a large bowl, mix together chestnut puree, rum and mascarpone. In a small separate bowl mix together the butter and cooked, peeled chestnuts, so that you get a nice, creamy texture. Add to the chestnut puree mixture and combine well, using a hand mixer. Melt the chocolatein a glass bowl over a pan of simmering water, stiring occasionally. When the chocolate melts completely slowly add it to the chestnut puree mixture and combine well, using a hand mixer. Spread the chestnut pie filling evenly all over the cooled caramel, using a smaller spatula.
soft chocolate ganache
Place the double cream in a small saucepan and bring to the boil. Melt 75g / 2.6 oz of the chocolate in a glass bowl over a pan of simmering water, stiring occasionally. Add the rest of the chocolate. Pour the hot double cream over the chocolate. Using a hand blender mix it all together well. Pour over the chestnut pie filling evenly. Let the pie rest for 30 minutes in a refrigerator, then serve. Bon appetite.