Mont Blanc Tart

Allergen and Diet Summary


Recipe Categories


of which Sugars45.5g50.6%
of which Saturates16.4g81.9%
* All data is per serving



1h 40m




These single-serving mont blanc tarts are a creamy dessert to prepare for a special occasion or during the festivities.

The Mont Blanc is a popular recipe in Italy and France and owes its name to its shape which resembles a mountain covered with snow.

This delicious dessert is prepared with tartlet cases filled with whipped cream and crumbled meringues and then topped with mashed sweetened chestnuts. Simply mouthwatering!

As the preparation of these mont blanc tarts is not an easy task, we have broken the recipe down into small easy-to-follow steps to help you out.

Also, if you're new to baking or just want to improve your skills, check out our baking guide here.

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ALLERGY ADVICE Allergens are marked in bold
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

For this mont blanc tarts, let's prepare the meringues first.

Whip the egg whites at room temperature with 1 pinch of salt until foamy. Then, incorporate 200 g of icing sugar a bit at a time while whipping until you have firm peaks.

Pipe the whipped eggs over a baking tray lined with parchment paper into circles roughly the size of your tart tins.

Bake the meringues at 120°C (245°F) for 1 hour or until they are firm, then allow to cool over a wire rack.

step 2

In the meantime, prepare the chestnut cream.

Boil the chestnuts with milk for 20 minutes, then keep half of the cooking milk and blend all into a smooth paste.

Combine the chestnut paste with cocoa powder, 1 tsp of vanilla extract, and 75 g of icing sugar.

Cover with cling film and refrigerate for 20 minutes.

step 3

Now, prepare the tart bases with flour, baking powder, 1 pinch of salt, lemon zest, maple syrup, oil, and cold water.

Knead the ingredients until the dough comes together. Roll it into a ball, cover with cling film and refrigerate for 20 minutes.

Grease and flour as many 10 cm (4 inches)-tart tins as the number of servings.

Roll out the dough into a 3mm (0.1 inches) thickness and cut out discs to line the tart tins.

Bake the tartlets filled with baking beads - to ensure the base stays flat while cooking - at 175°C (345°F) for 25 minutes until golden. Then, allow to cool down and crisp up on a wire rack.

step 4

Whip the double cream with 1 tsp of vanilla, and the remaining 10 g of icing sugar until fluffy.

Transfer 2/3 of the whipped cream into another bowl, stir in crumbled meringues and then spread the mix among the tart bases forming a dome. 

step 5

Combine the remaining 1/3 of whipped cream with the refrigerated chestnut paste until you have a smooth and soft cream. Fill a piping bag set up with a small round nozzle with the prepared cream.

Pipe it over the tarts to form the characteristic bird-nest shape.

Garnish with dusted icing sugar and dark chocolate shavings.

Enjoy your delicious mont blanc tarts!


  • For firm meringues, add a pinch of cream of tartar while whipping the egg whites as it will give more volume and stability.

  • To check if your beaten eggs are ready, tilt the bowl sideways and if the egg whites don’t slide, they’re ready.

  • For perfectly shaped tartlets, press down the dough flattening it with your fingertips toward the bottom and the edges of the tart tins.

  • You can add almond extract or rum to the chestnut cream for extra flavour.

  • Although better consumed fresh, you can store these mont blanc tarts in an airtight container in the fridge for 1 day.