Marron glacé tart

Method

1. To make the pastry, process the flour, sugar and butter together in a food processor until the mixture resembles fine breadcrumbs. Add the egg and vanilla and process until the dough comes together. Turn the dough out onto a lightly floured surface and knead briefly until smooth, adding 1 tablespoon cold water if it doesn’t come together easily. Shape into a disc, wrap in cling film (plastic wrap) and refrigerate for at least 40 minutes.
2. Meanwhile, for the filling, put the marron glacé purée in a saucepan over a medium heat and add the sugar and milk. Cook, stirring occasionally, for about 10 minutes. Add the chopped chocolate, remove from the heat and stir to melt. Once melted, leave to cool until warm to the touch, then stir in the mascarpone.
3. Preheat the oven to 170°C. Butter the insides of a 23-cm fluted tart tin with a removable base, and dust with flour.
4. Roll out the chilled pastry to about a 3mm thickness and use to line the prepared tin. Remove any excess dough overhanging the edges and place back in the fridge for 10–15 minutes to chill. Remove from the fridge and pour the cooled filling into the pastry case. Bake for 30 minutes or until the pastry is golden. Leave to cool before releasing the tart from the tin and cutting into slices to serve.