To make dough, sieve flour in a deep pot; add butter, powdered sugar, yolk and vanilla and then knead it; place dough into small tart molds; cook at 170 0C temperature for 18 minutes; for tart dough to remain firm, melt milky chocolate with bain-marie style and smear on the dough; spread chestnut paste over tart dough and form a dome shape; boil liquid cream, add bitter chocolate and mix in a blender for 3 minutes; pour this dressing over chestnut paste; dress with candied cherry and powdered green peanut, and serve.
