Ingredients

Nutmeg pastry

• 1 cup flour
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon pure icing sugar
• 60g chilled butter, cubed
• 1 egg yolk

Filling

• 500g chestnuts, peeled and roughly chopped
• 2 eggs, lightly beaten
• 1/3 cup caster sugar
• ¾ cup light corn syrup
• 2 teaspoons brandy
• 30g butter, melted
• Grated rind of 1 small orange and 1 lemon
• 60 g dark chocolate, melted

Method

1. For pastry, sift flour, nutmeg and icing sugar together, and rub in the butter until mixture resembles fine breadcrumbs. Add egg yolk and 1-2 tablespoons of ice water, mix gently until dough gathers into a ball.

2. Wrap in plastic and refrigerate for 30 minutes. Roll our to line a 23cm flan tin and trim edges.

3. Pre-cook chopped chestnuts (covered in microwave for 3-4 minutes on high, or by steaming or boiling) until softened. Prepare the filling by combining all the ingredients, except chocolate, and mixing well.

4. Pour into flan case and bake at 180oC for 35 minutes, or until centre is firm and top golden brown. Cool in tin, then drizzle melted chocolate over top to form a decorative pattern.