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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/mont-blanc-tart-recipe/