Mont Blanc Tart Recipe

Introduction

Mont Blanc Tart is a delightful dessert that combines the rich, nutty flavor of chestnut cream with a crisp tart base and light whipped filling. This recipe guides you through making everything from scratch, delivering an elegant treat perfect for any occasion.

Ingredients

• 180 g peeled chestnuts
• 150 mL milk (regular or plant-based)
• 40 g icing sugar
• 1/2 tsp cocoa powder
• 1 tsp vanilla extract
• 240 mL double cream (regular or plant-based)
• 1 1/2 tbsp icing sugar (for filling)
• 2 meringue nests
• 100 g plain flour
• 1/2 tsp baking powder
• 30 g caster sugar
• 40 mL vegetable oil
• 35 mL water
• A pinch of salt

Instructions

1. Step 1: If using unpeeled raw chestnuts, rinse about 220g of skin-on chestnuts thoroughly. Score the skin deeply with a knife, then boil them covered for 15-20 minutes. While still hot, peel off both the outer skin and inner brown peel. Skip this step if using ready-peeled chestnuts.
2. Step 2: Combine the peeled chestnuts and milk in a pot and bring to a boil. Cook for 15-20 minutes, stirring occasionally, until most of the milk has evaporated and you have a chunky chestnut mash.
3. Step 3: Transfer the chestnut mixture to a food processor. Add icing sugar, cocoa powder, and vanilla extract. Blend until smooth to form the chestnut paste. Cover with cling film and chill in the fridge while preparing the tart bases.
4. Step 4: For the tart dough, mix plain flour, baking powder, caster sugar, a pinch of salt, vegetable oil, and water in a bowl. Knead the mixture on a work surface until smooth and pliable. Shape into a ball, cover with cling film, and refrigerate for 10 minutes.
5. Step 5: Grease 10 cm (4-inch) tart tins. Divide the dough into balls according to the number of servings. Roll each ball out to about 3 mm thickness and gently press into the tart tins, trimming excess dough. Line each tart shell with baking paper and fill with baking beads, raw beans, or rice to keep the base flat during baking.

Tips & Variations

• For a deeper flavor, toast the peeled chestnuts lightly before blending.
• Use plant-based milk and cream to make the tart vegan-friendly.
• If you don’t have baking beads, dried beans or rice work well as substitutes for blind baking.
• Serve tarts topped with fresh berries for a burst of brightness.

Storage

Store assembled Mont Blanc tarts in an airtight container in the refrigerator for up to 2 days. For longer storage, keep the tart bases and chestnut cream separate and assemble before serving. Reheat tart bases briefly in a warm oven to restore crispness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chestnuts for this recipe?

Yes, canned peeled chestnuts can be used to save time. Drain them well and proceed as directed for cooking with milk.

How do I prevent the tart base from becoming soggy?

Blind bake the tart shells with baking beads or dried beans to keep the base crisp. Also, avoid overfilling with moist ingredients before serving.

Mont Blanc Tart Recipe

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★★★★★

4.6 from 52 reviews

This Mont Blanc Tart recipe is a delightful fusion of sweet chestnut cream and crisp tart bases, topped with whipped double cream and delicate meringue nests. It features a homemade chestnut paste made from peeled chestnuts simmered with milk and flavored with cocoa and vanilla. The tart shells are tender and flaky, prepared from a simple dough of flour, sugar, oil, and baking powder. Perfect for a sophisticated dessert that balances creamy, nutty, and sweet textures.

• Author: Joe
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chestnut Cream

• 180 g peeled chestnuts
• 150 mL milk (regular or plant-based)
• 40 g icing sugar
• 1/2 tsp cocoa powder
• 1 tsp vanilla extract

Filling

• 240 mL double cream (regular or plant-based)
• 1 1/2 tbsp icing sugar
• 2 meringue nests

Tart Bases

• 100 g plain flour
• 1/2 tsp baking powder
• 30 g caster sugar
• 40 mL vegetable oil
• 35 mL water
• Pinch of salt

Instructions

1. Prepare Chestnuts: If using unpeeled raw chestnuts, rinse approximately 220 g chestnuts, score deeply with a knife, and simmer in boiling water covered for 15-20 minutes. While still hot, peel off the outer skin and inner brown peel. If already peeled chestnuts are used, proceed directly to step 2.
2. Cook Chestnut Cream: Add peeled chestnuts to a pot with 150 mL milk and bring to a boil. Simmer for 15-20 minutes or until almost all the milk evaporates, resulting in a chunky chestnut mash.
3. Make Chestnut Paste: Transfer the cooked chestnuts into a food processor with icing sugar, cocoa, and vanilla extract. Blitz until smooth. Cover with cling film and chill in the refrigerator while preparing tart bases.
4. Prepare Tart Dough: Combine flour, baking powder, caster sugar, vegetable oil, water, and a pinch of salt in a bowl. Knead on a work surface until smooth and pliable. Form into a ball, cover with cling film, and refrigerate for 10 minutes.
5. Form Tart Shells: Grease 10 cm tart tins. Divide dough into portions matching servings. Roll each ball into a 3mm thick disc and place into tart tins, pressing dough evenly up the sides. Trim excess dough.
6. Blind Bake Tart Shells: Line each tart shell with parchment paper and fill with baking beads, raw beans, or rice to keep the base flat during baking. Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes or until golden and cooked through. Remove weights and paper and cool completely.
7. Prepare Filling: Whip the double cream with icing sugar until soft peaks form.
8. Assemble Mont Blanc Tarts: Spoon a layer of chestnut paste into the cooled tart shells. Pipe or spread the whipped cream over the chestnut layer. Crumble or place meringue nests on top for a crunchy, sweet topping. Serve immediately or chilled.

Notes

• Using peeled chestnuts saves preparation time, but fresh chestnuts provide a richer flavor.
• You can substitute plant-based milk and cream for dairy-free versions.
• Blind baking the tart shells prevents them from becoming soggy when filled.
• The meringue nests add a delightful texture contrast to the creamy filling.
• Store assembled tarts in the refrigerator and consume within 1-2 days for best freshness.

Keywords: Mont Blanc Tart, Chestnut Tart, French dessert, chestnut cream, meringue topping, baked tart shells, autumn dessert, creamy chestnut dessert