How to make Mont Blanc Tart
Boil and peel the chestnuts
Boil them with milk into a chunky mash
Blitz the chestnuts with icing sugar, cocoa, and vanilla
Make the tart bases dough
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Line tart tins with the dough and fill them with baking beads
Bake them until golden
Whip the double cream with sugar until firm
Fold 1/3 of the cream into the chestnut paste
Crumble the meringues into the remaining cream
Fill the tart bases with the meringue cream
Pipe the chestnut cream over the filling