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Mont Blanc Tart

A delightful dessert that combines chestnut cream with whipped cream and meringue nests, perfect for elevating any dining experience.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chestnut Cream
  • 180 g Peeled Chestnuts
  • 150 mL Milk (regular or plant-based)
  • 40 g Icing Sugar
  • 0.5 tsp Cocoa
  • 1 tsp Vanilla Extract
For the Tart Base
  • 100 g Plain Flour
  • 0.5 tsp Baking Powder
  • 30 g Caster Sugar
  • 40 mL Vegetable Oil
  • 35 mL Water
  • 1 pinch Salt Add to taste
For the Whipped Cream
  • 240 mL Double Cream (regular or plant-based)
  • 1.5 tbsp Icing Sugar
For the Decoration
  • 2 nests Meringue Nests

Method
 

Prepare the Chestnuts
  1. Score the unpeeled chestnuts deeply and boil them for 15 minutes. Peel them once cooked.
Make the Chestnut Paste
  1. Combine the peeled chestnuts with milk and simmer for 20 minutes to create a chunky mash.
  2. Blend the mixture with cocoa, vanilla extract, and icing sugar until smooth. Chill in the fridge.
Make the Tart Base
  1. Mix flour, baking powder, caster sugar, oil, water, and salt to form a smooth dough.
  2. Divide the dough into balls and roll out to 3mm discs. Place into greased tart tins and line with baking paper and beads.
  3. Bake at 180°C for 20-25 minutes. Let cool completely.
Prepare the Whipped Cream
  1. Whip the double cream until soft peaks form. Add icing sugar and whip to stiff peaks.
Assemble the Tart
  1. Fold one-third of the whipped cream into the chestnut paste, then mix the rest with crumbled meringues.
  2. Divide the cream mixture among tart bases and pipe the chestnut cream into a bird-nest shape on top.

Notes

For a more intense flavor, consider roasting the chestnuts. For variations, swap chestnuts with hazelnuts or layer in chocolate ganache.