Ever dreamt of traipsing through a French forest, chestnut burrs underfoot and the air rich with the aroma of roasted nuts? Buckle up, because we’re about to whisk you away on a delightful culinary journey with the Mont Blanc Tart. This luminous dessert marries the humble chestnut with a creamy, cloud-like topping — a flavor odyssey that promises to enchant your taste buds and elevate your dessert game to celestial heights.
Why make this recipe?
Picture this: crisp, golden tart shells nestle a luscious chestnut cream, topped with a velvety swirl of whipped cream and adorned with delicate meringue nests. Mont Blanc Tart is not just a dessert; it’s a celebration of sustainability and comfort. It’s the edible equivalent of that warm hug from a friend when the world feels a bit too chaotic. Plus, it’s showing off your prowess in the kitchen without requiring an entire team of sous chefs. Who could say no to that?
How to make Mont Blanc Tart
Ingredients:
- 180 g of Peeled Chestnuts
- 150 mL of Milk (regular or plant-based)
- 40 g of Icing Sugar
- 0.5 tsp of Cocoa
- 1 tsp of Vanilla Extract
- 100 g of Plain Flour
- 0.5 tsp of Baking Powder
- 30 g of Caster Sugar
- 40 mL of Vegetable Oil
- 35 mL of Water
- 240 mL of Double Cream (regular or plant-based)
- 1.5 tbsp of Icing Sugar
- 2 Meringue Nests
Directions:
- If you’re channeling your inner forager with unpeeled raw chestnuts, start by scoring their skin deeply like a treasure map — this will lead you to deliciousness! Boil those slippery suckers for 15 minutes, then peel them free from their outer shell and inner brown cloak.
- Next up, toss the peeled chestnuts into a pot of milk and let them bubble away for 20 minutes, transforming them into a chunky chestnut mash. The aroma will whisk you straight to a French bistro.
- Time to blend! Whizz the boiled chestnuts with cocoa powder, vanilla extract, and icing sugar until smooth enough to remind you of that silky French café dessert. Cover with film and let it chill in the fridge — because the best things in life are often worth the wait.
- For the tart base, combine flour, baking powder, caster sugar, vegetable oil, water, and that ever-elusive pinch of salt in a bowl. Channel your inner dough whisperer and knead it into a smooth, pliable dough.
- Portion this masterpiece into balls — one for each serving — and roll them into 3mm-thick discs, easing them into greased tart tins like a gentle hug. Line these beauties with baking paper and fill with baking beads, because nobody likes a soggy bottom!
- Bake the tart bases at 180°C (355°F) for 20-25 minutes, then let them cool completely on a wire rack — this is the moment to let your kitchen air smell like pure bliss.
- Whip up the double cream into soft peaks, then add in the icing sugar, whipping until it forms firm, stiff peaks — the clouds don’t have anything on this dreamy concoction!
- Fold one-third of the whipped cream into the chilled chestnut paste, creating an ethereal union. Now, mix crumbled meringues into the remaining two-thirds of whipped cream, and you’re officially a pastry wizard!
- Divide the cream-meringue mix among the tart bases, shaping it into majestic domes. Fit a piping bag with a small round nozzle, fill it with the chestnut cream and pipe it over the filling to create that charming bird-nest shape. Voilà!
How to serve Mont Blanc Tart
Serve the Mont Blanc Tart chilled, plated next to a steaming cup of coffee or maybe some spiced chai — trust me, it’s the kind of pairing that makes angels sing!
How to store Mont Blanc Tart
Keep any leftover tarts in the fridge, tightly covered to maintain their angelic forms. They’re best enjoyed within a couple of days, but let’s be real — they probably won’t last that long!
Tips to make Mont Blanc Tart
- Consider roasting the chestnuts for a more intense flavor, and wear gloves — those prickly burrs can be quite the adventurers!
- Experiment with flavored whipped cream — think cinnamon or cardamom for a unique twist!
- Finding chestnuts can be an adventure itself; try your local farmers’ market for fresh, seasonal varieties!
Variations
If you want to go rogue, swap the chestnuts for other nuts like hazelnuts for a different dimension altogether. You could even add a layer of chocolate ganache between the tart base and the cream for a decadent layer of richness that makes taste buds tango!
FAQs
-
Can I use canned chestnuts?
Absolutely! Canned chestnuts will save you time and provide a similar texture, just ensure they’re fully drained. -
Can I make this recipe vegan?
Definitely! Just substitute double cream with your favorite plant-based cream and use almond or oat milk in place of dairy. -
What if I can’t find meringue nests?
No worries! You can whip up some meringue on your own or simply skip them altogether for a simpler look. The taste will still be on point!
The Mont Blanc Tart isn’t just a recipe; it’s a global experience waiting to unfold in your very own kitchen. So grab your apron, summon your inner culinary explorer, and take your taste buds on the adventure they’ve been begging for!
Mont Blanc Tart
Ingredients
Method
- Score the unpeeled chestnuts deeply and boil them for 15 minutes. Peel them once cooked.
- Combine the peeled chestnuts with milk and simmer for 20 minutes to create a chunky mash.
- Blend the mixture with cocoa, vanilla extract, and icing sugar until smooth. Chill in the fridge.
- Mix flour, baking powder, caster sugar, oil, water, and salt to form a smooth dough.
- Divide the dough into balls and roll out to 3mm discs. Place into greased tart tins and line with baking paper and beads.
- Bake at 180°C for 20-25 minutes. Let cool completely.
- Whip the double cream until soft peaks form. Add icing sugar and whip to stiff peaks.
- Fold one-third of the whipped cream into the chestnut paste, then mix the rest with crumbled meringues.
- Divide the cream mixture among tart bases and pipe the chestnut cream into a bird-nest shape on top.