• Grease a 22 cm (8.6 Inches) tart pan
• Preheat the oven to 180 C (356 F).

Chestnut Almond Crust

• Put the chestnuts in a mixing bowl and mash them with a potato masher or a fork; if there are some small lumps left - no big deal - it adds interest. Next, add the rest of the ingredients, and mix with the chestnuts until it forms a dough.
• Wet your hands a little and line the greased pan (base and sides) with dough; bake in the center of the oven for 15 minutes until set*(see note). Remove and let cool completely on a wire rack.

Raspberry Custard

• In a small saucepan, put coconut milk, sugar, agar agar, xanthan gum, salt, and vanilla extract and mix. Dilute the potato flour with two tablespoons of water and add to the saucepan; Cook over medium heat, occasionally stirring, until the mixture comes to a boil and thickens. Remove from heat, and let cool for 2-3 minutes.
• Put frozen raspberries in a blender, add 1/3 cup of water, and process to a smooth puree.
• Add the raspberry puree to the mixture, mix well and set aside to cool for about five minutes.
• Pour over the crust, level with a spatula if necessary, and let cool for about an hour. Place in the refrigerator for at least five hours, preferably overnight.

Garnish

• Grate dark chocolate over the filling and decorate with vegetable whipped cream. You can powder the serving plate as in the picture - by sprinkling cocoa powder, raspberry powder, or dried beetroot powder.
• Keep the tart in the fridge until serving.