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1
Prepare the dough: in the bowl of a food processor, pulse together the flour, confectioners sugar, cocoa powder and a pinch of salt.
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2
Pulse in the butter, egg yolk and vanilla until dough just comes together.
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3
Form into a disk.
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4
Wrap with plastic wrap and chill at least 1 hour or overnight.
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5
When you are ready to bake the crust, heat the oven to 325 degrees.
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6
On a lightly floured surface, roll the dough into an 11-inch circle.
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7
Press into a 9-inch tart pan and trim the edges.
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8
Prick the bottom of the dough all over with a fork; chill for 20 minutes or until firm.
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9
Cover the dough with a sheet of aluminum foil and fill with dried beans or pie weights.
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10
Bake 15 minutes.
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11
Remove the foil and continue baking until pastry is dry and firm, about 15 minutes longer.
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12
Cool completely.
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13
Make the filling: in a saucepan over medium heat, combine the chestnuts, milk, cream, sugar and a pinch of salt.
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14
Use the tip of a knife to scrape the vanilla seeds into the pot and then drop in the pod.
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15
Simmer until chestnuts are very soft, 20 to 30 minutes.
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16
Let cool.
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17
Discard vanilla pod.
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18
Puree the filling in a food processor until very smooth, 2 to 3 minutes.
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19
Scrape into the tart shell and smooth the top.
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20
Make the whipped cream: whip the cream and confectioners sugar until thickened.
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21
Whip in the rum.
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22
Spread the whipped cream over the chestnut filling.
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23
Using a vegetable peeler, shave chocolate curls over the top.
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24
Refrigerate at least 2 hours before serving.
