Step 1

Whip the egg whites with 1 pinch salt and 200g of sugar into firm peaks. Pipe over a baking tray into circles the size of your tart tins. Bake the meringues at 120°C (245°F) for 1 hour and then cool over a wire rack.

Step 2

Boil the chestnuts with milk for 20 minutes, then drain away half of the milk and blend all into a smooth paste. Mix the chestnut paste with cocoa powder, ​1 tsp of vanilla extract, and ​75g of icing sugar. Keep in the fridge for 20 minutes.

Step 3

Make the tart dough with flour, baking powder, 1 pinch of salt, lemon zest, maple syrup, oil, and cold water mixed in a bowl. Roll out the dough, cut out the discs, and line the tart tins. Bake them filled with baking beads at 175°C (345°F) for 25 minutes.

Step 4

Whip the double cream with ​1 tsp of vanilla and ​10g of icing sugar until fluffy. Transfer 2/3 of the whipped cream into another bowl and stir in crumbled meringues.

Step 5

Divide the meringue mix among the tart bases forming a dome. Pipe the chestnut paste mixed with the remaining whipped cream over the tarts to form a bird-nest shape. Garnish with dusted icing sugar and dark chocolate shavings. Enjoy!