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Boil and peel the chestnuts
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Boil them with milk into a chunky mash
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Blitz the chestnuts with icing sugar, cocoa, and vanilla
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Make the tart bases dough
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Line tart tins with the dough and fill them with baking beads
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Bake them until golden
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Whip the double cream with sugar until firm
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Fold 1/3 of the cream into the chestnut paste
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Crumble the meringues into the remaining cream
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Fill the tart bases with the meringue cream
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Pipe the chestnut cream over the filling
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Well Done!
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