How to make Mont Blanc Tart

BY FOODACIOUSLY

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Boil and peel the chestnuts

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Boil them with milk into a chunky mash

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Blitz the chestnuts with icing sugar, cocoa, and vanilla

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Make the tart bases dough

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Line tart tins with the dough and fill them with baking beads

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Bake them until golden

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Whip the double cream with sugar until firm

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Fold 1/3 of the cream into the chestnut paste

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Crumble the meringues into the remaining cream

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Fill the tart bases with the meringue cream

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Pipe the chestnut cream over the filling

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