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 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% 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

  • Gluten
  • Dairy
  • Eggs

Servings

8

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
Salt2pinches
Icing Sugar285g
Peeled Chestnuts350g
Rice Milk200mL
Cocoa1tsp
Vanilla Extract2tsp
White Flour200g
Baking Powder1tsp
Lemon Zest1tsp
Maple Syrup40g
Rapeseed Oil45mL
Cold Water60mL
Double Cream420g

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
Salt2pinches
Icing Sugar285g
Peeled Chestnuts350g
Rice Milk200mL
Cocoa1tsp
Vanilla Extract2tsp
White Flour200g
Baking Powder1tsp
Lemon Zest1tsp
Maple Syrup40g
Rapeseed Oil45mL
Cold Water60mL
Double Cream420g

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
Salt2pinches
Icing Sugar285g
Peeled Chestnuts350g
Rice Milk200mL
Cocoa1tsp
Vanilla Extract2tsp
White Flour200g
Baking Powder1tsp
Lemon Zest1tsp
Maple Syrup40g
Rapeseed Oil45mL
Cold Water60mL
Double Cream420g

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
Salt2pinches
Icing Sugar285g
Peeled Chestnuts350g
Rice Milk200mL
Cocoa1tsp
Vanilla Extract2tsp
White Flour200g
Baking Powder1tsp
Lemon Zest1tsp
Maple Syrup40g
Rapeseed Oil45mL
Cold Water60mL
Double Cream420g

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
Salt2pinches
Icing Sugar285g
Peeled Chestnuts350g
Rice Milk200mL
Cocoa1tsp
Vanilla Extract2tsp
White Flour200g
Baking Powder1tsp
Lemon Zest1tsp
Maple Syrup40g
Rapeseed Oil45mL
Cold Water60mL
Double Cream420g

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