how to make

Mont Blanc Tart

by

Health

Time

1h 40m

Cost

Nutrients

624 kcal

Carbs 76 grams

Sugars 46 grams

Total Fats 32 grams

Saturates 16 grams

Fibers 4 grams

Proteins 7 grams

About this recipe

If you love pastry making, Mont Blanc is a mouthwatering French-Italian dessert that you should definitely try out! Prepared with sweet chestnut paste, whipped cream, and meringues, it's a quite elaborated recipe, but we have broken it down into easy-to-follow steps to help you out. Let's get started!


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Eggs
  • Gluten
  • Dairy

Servings

8

swipe up for ingredients

Ingredients List

Large Egg Whites4
Salt2 pinches
Icing Sugar285 g
Peeled Chestnuts350 g
Rice Milk200 mL
Cocoa1 tsp
Vanilla Extract2 tsp
White Flour200 g
Baking Powder1 tsp
Lemon Zest1 tsp
Maple Syrup40 g
Rapeseed Oil45 mL
Cold Water60 mL
Double Cream420 g

STEP 1

Whip the egg whites with 1 pinch salt and 200g of sugar into firm peaks. Pipe over a baking tray into circles the size of your tart tins. Bake the meringues at 120°C (245°F) for 1 hour and then cool over a wire rack.

Ingredients List

Large Egg Whites4
Salt2 pinches
Icing Sugar285 g
Peeled Chestnuts350 g
Rice Milk200 mL
Cocoa1 tsp
Vanilla Extract2 tsp
White Flour200 g
Baking Powder1 tsp
Lemon Zest1 tsp
Maple Syrup40 g
Rapeseed Oil45 mL
Cold Water60 mL
Double Cream420 g

STEP 2

Boil the chestnuts with milk for 20 minutes, then drain away half of the milk and blend all into a smooth paste. Mix the chestnut paste with cocoa powder, ​1 tsp of vanilla extract, and ​75g of icing sugar. Keep in the fridge for 20 minutes.

Ingredients List

Large Egg Whites4
Salt2 pinches
Icing Sugar285 g
Peeled Chestnuts350 g
Rice Milk200 mL
Cocoa1 tsp
Vanilla Extract2 tsp
White Flour200 g
Baking Powder1 tsp
Lemon Zest1 tsp
Maple Syrup40 g
Rapeseed Oil45 mL
Cold Water60 mL
Double Cream420 g

STEP 3

Make the tart dough with flour, baking powder, 1 pinch of salt, lemon zest, maple syrup, oil, and cold water mixed in a bowl. Roll out the dough, cut out the discs, and line the tart tins. Bake them filled with baking beads at 175°C (345°F) for 25 minutes.

Ingredients List

Large Egg Whites4
Salt2 pinches
Icing Sugar285 g
Peeled Chestnuts350 g
Rice Milk200 mL
Cocoa1 tsp
Vanilla Extract2 tsp
White Flour200 g
Baking Powder1 tsp
Lemon Zest1 tsp
Maple Syrup40 g
Rapeseed Oil45 mL
Cold Water60 mL
Double Cream420 g

STEP 4

Whip the double cream with ​1 tsp of vanilla and ​10g of icing sugar until fluffy. Transfer 2/3 of the whipped cream into another bowl and stir in crumbled meringues.

Ingredients List

Large Egg Whites4
Salt2 pinches
Icing Sugar285 g
Peeled Chestnuts350 g
Rice Milk200 mL
Cocoa1 tsp
Vanilla Extract2 tsp
White Flour200 g
Baking Powder1 tsp
Lemon Zest1 tsp
Maple Syrup40 g
Rapeseed Oil45 mL
Cold Water60 mL
Double Cream420 g

STEP 5

Divide the meringue mix among the tart bases forming a dome. Pipe the chestnut paste mixed with the remaining whipped cream over the tarts to form a bird-nest shape. Garnish with dusted icing sugar and dark chocolate shavings. Enjoy!

Ingredients List

Large Egg Whites4
Salt2 pinches
Icing Sugar285 g
Peeled Chestnuts350 g
Rice Milk200 mL
Cocoa1 tsp
Vanilla Extract2 tsp
White Flour200 g
Baking Powder1 tsp
Lemon Zest1 tsp
Maple Syrup40 g
Rapeseed Oil45 mL
Cold Water60 mL
Double Cream420 g