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1
Bake any tart base you like and let it cool.
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2
Roughly break up the chocolate and melt it in a bowl suspended over hot water.
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3
Coat it over the tart base, chill and set in the fridge.
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4
For the mousse: Sprinkle the gelatin into the water and leave to soak.
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5
Use the bowl in which you melted the chocolate earlier and melt the gelatin mixture and milk jam together whilst suspended over boiling water.
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6
Add the egg whites into a bowl and whip them into a meringue.
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7
When you start whisking, add the sugar and keep going until stiff peaks form.
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8
In a separate bowl, whip the cream until stiff peaks form.
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9
Add the whipped ingredients from steps 4 and 5 into the mixture from step 3 and mix lightly.
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10
Once everything is combined, pour the mixture onto the tart base and put it in the refigerator.
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11
For the cream: Heat the sweet chestnuts in the microwave for 2 minutes to make them easier to crush.
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12
Crush the chestnuts with a masher and mix them with the sugar.
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13
Finally add the milk little by little and mix until smooth.
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14
Strain the sweet chestnuts.
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15
In a separate bowl, whip some cream until stiff peaks form.
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16
Add the strained sweet chestnut mixture.
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17
Once the mousse has set, roughly crush up the sweet chestnuts for decoration alongside the whipped cream intended for decoration.
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18
Pipe the marron cream in swirls and finish decorating with leftover cream and sweet chestnuts.
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19
If you have some cream left over, just put it in a serving dish or container and leave it to set in the fridge.
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20
You'll end up with a dessert like this.
