Chestnut cream pie, chocolate and candied chestnuts

1 Prepare the shortcrust pastry, mix the flour, salt and sugar, dig a well and add the margarine cut into small cubes. Mix the dough with your fingertips until you get a sandy consistency. Add the water and knead by hand while forming a ball (do not overwork the dough so that it does not become elastic). Film the dough ball and set aside for 30 minutes in the refrigerator.
2 This time spent, spread the dough to a thickness of about 2-3 minutes, on a floured work surface. Line a pie ring previously placed on a baking sheet covered with baking paper, prick the bottom with a fork then cover with baking paper and baking balls so that the dough does not swell when baking. Bake for 10 minutes in a preheated oven. Let cool out of the oven.
3 During this time prepare the chocolate ganache, boil the liquid cream and pour it over the chocolate palettes (or chocolate cut into small pieces), wait 2 minutes for the chocolate to melt and whisk in the center of the container, when the surface is good chocolate whisk to the edge to obtain a smooth ganache. Let cool.
To finish
Once the tart base has cooled, spread the chestnut cream evenly over the entire tart, cover with cooled chocolate ganache then decorate with candied chestnuts cut in half and a few pieces of candied chestnuts. Reserve in the refrigerator for at least 1 hour so that the ganache hardens.

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