by
Health
Time
1h 40mCost
624 kcal
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!
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.
8
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.
| Large Egg Whites | 4 |
|---|---|
| Salt | 2pinches |
| Icing Sugar | 285g |
| Peeled Chestnuts | 350g |
| Rice Milk | 200mL |
| Cocoa | 1tsp |
| Vanilla Extract | 2tsp |
| White Flour | 200g |
| Baking Powder | 1tsp |
| Lemon Zest | 1tsp |
| Maple Syrup | 40g |
| Rapeseed Oil | 45mL |
| Cold Water | 60mL |
| Double Cream | 420g |
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.
| Large Egg Whites | 4 |
|---|---|
| Salt | 2pinches |
| Icing Sugar | 285g |
| Peeled Chestnuts | 350g |
| Rice Milk | 200mL |
| Cocoa | 1tsp |
| Vanilla Extract | 2tsp |
| White Flour | 200g |
| Baking Powder | 1tsp |
| Lemon Zest | 1tsp |
| Maple Syrup | 40g |
| Rapeseed Oil | 45mL |
| Cold Water | 60mL |
| Double Cream | 420g |
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.
| Large Egg Whites | 4 |
|---|---|
| Salt | 2pinches |
| Icing Sugar | 285g |
| Peeled Chestnuts | 350g |
| Rice Milk | 200mL |
| Cocoa | 1tsp |
| Vanilla Extract | 2tsp |
| White Flour | 200g |
| Baking Powder | 1tsp |
| Lemon Zest | 1tsp |
| Maple Syrup | 40g |
| Rapeseed Oil | 45mL |
| Cold Water | 60mL |
| Double Cream | 420g |
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.
| Large Egg Whites | 4 |
|---|---|
| Salt | 2pinches |
| Icing Sugar | 285g |
| Peeled Chestnuts | 350g |
| Rice Milk | 200mL |
| Cocoa | 1tsp |
| Vanilla Extract | 2tsp |
| White Flour | 200g |
| Baking Powder | 1tsp |
| Lemon Zest | 1tsp |
| Maple Syrup | 40g |
| Rapeseed Oil | 45mL |
| Cold Water | 60mL |
| Double Cream | 420g |
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!
| Large Egg Whites | 4 |
|---|---|
| Salt | 2pinches |
| Icing Sugar | 285g |
| Peeled Chestnuts | 350g |
| Rice Milk | 200mL |
| Cocoa | 1tsp |
| Vanilla Extract | 2tsp |
| White Flour | 200g |
| Baking Powder | 1tsp |
| Lemon Zest | 1tsp |
| Maple Syrup | 40g |
| Rapeseed Oil | 45mL |
| Cold Water | 60mL |
| Double Cream | 420g |
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