Mont Blanc Tart

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.

Mont Blanc Tart Recipe


Nutrition per serving
Net Carbs72.2 g26.2%
of which Sugars30.7 g34.1%
Fibers0.5 g1.8%
Fats40.8 g62.7%
of which Saturates19.6 g97.8%
of which Omega 31 g89.5%
Proteins6.6 g14.3%
Calcium128 mg12.8%
Vitamin A268 mcg38.3%
Vitamin C17 mg22.1%
Iron5.4 mg36.3%
Potassium349 mg10%
Sodium100 mg4.3%
Cholesterol71.6 mg23.8%
Kcal682 34.1%
Macro split
  • net carbs 60%
  • sugars 26%
  • fats 34%
  • saturates 16%
  • proteins 5%
  • fibers 0%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
682 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!

To make the sweet chestnut puree, we'll give you the option to use either the ready-cooked and peeled chestnuts or raw skin-on chestnuts, depending on what you can find.

Once you have chestnut mash, use a piping bag fitted with a small round nozzle to make the characteristic nest of chestnut pureé "vermicelli" in the mont blanc.

As preparing 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. So, let's get started!


Measuring System
Chestnut Cream
Peeled Chestnuts180 g
Milk (regular or plant-based)150 mL
Icing Sugar40 g
Cocoa1/2 tsp
Vanilla Extract1 tsp
Double Cream (regular or plant-based)240 mL
Icing Sugar11/2 tbsp
Meringue Nests2
Plain Flour100 g
Baking Powder1/2 tsp
Caster Sugar30 g
Vegetable Oil40 mL
Water35 mL

Step 1

If you're using unpeeled raw chestnuts, we'll explain how to peel them in this step, but if you're using ready-peeled chestnuts, then skip right to step 2.

Use about 220g (7.8 oz) of skin-on chestnuts for every 180g (6.4 oz) of peeled ones.

Rinse them well, score the skin deeply with a knife, and add them to a pot of boiling water.

Let them simmer covered for 15-20 minutes.

Then, peel off the chestnuts outer skin and inner brown peel while they're still hot, as it will be easier.

boiled and peeled chestnuts

Step 2

For these mont blanc tarts, let's prepare the chestnut paste first.

Add the peeled chestnuts to a pot, pour in the milk, and bring to a boil.

Cook them for 15-20 minutes or until almost all the milk has evaporated and you have a chunky chestnut mash, as shown in the picture.

chestnut paste for mont blanc tarts

Step 3

Transfer the chestnuts to a food processor, followed by icing sugar, cocoa powder, and vanilla extract.

Blitz all for a few minutes into a smooth chestnut paste.

Then, cover it with cling film and let it chill in the fridge while you prepare the mont blanc tart bases.

chestnut cream for mont blanc

Step 4

For the tart bases, mix flour, baking powder, caster sugar, oil, water, and a pinch of salt in a bowl.

Knead the ingredients onto a worktop into a smooth and pliable dough.

Then, roll it into a ball, cover it with cling film and refrigerate it for 10 minutes.

woman kneading tart dough for mont blanc tarts

Step 5

Grease 10cm (4 inches) tart tins and portion the dough into as many balls as the number of servings.

Now, roll out each ball into a 3mm-thick disc and ease it into one tart tin, pressing the dough into the tin and up the sides.

Trim off any dough overhanging from the edges of the tin.

Line the dough with a disc of baking paper and fill the tart with baking beads to ensure the base will stay flat while cooking (you can also use raw beans or rice if you don't have baking beads).

tart tins with pastry dough and baking beads for mont blanc tarts

Step 6

Bake the tartlets at 180°C (355°F) for 20-25 minutes until hard and golden.

Remove the baking beads, pop the tarts out of their tins and let them cool down completely on a wire rack while you make the mont blanc filling cream.

baked tart bases on a rack for mont blanc tarts

Step 7

Pour the double cream into a bowl and whip it using an electric whisker until it's slightly fluffy and forms soft peaks.

Then, tip in the icing sugar and keep whipping the cream until it forms stiff peaks.

whipped ice cream in a bowl for mont blanc dessert filling

Step 8

Now, use a spatula to fold one-third of the whipped cream into the refrigerated chestnut paste until you have a smooth and soft cream (1).

Then, crumble the meringues into the bowl with the remaining whipped cream and mix well (2).

You can use store-bought meringues or make them from scratch. And if you want to try a tasty alternative to meringues made with white sugar, check out our honey meringues recipe.

chestnut paste with whipped cream for mont blanc tarts
mont blanc tart filling cream with meringues

Step 9

To assemble the mont blanc tarts, divide the cream-meringue mix among the tart bases, shaping it into a dome with the help of a spatula (1).

Then, fit a piping bag with a small round nozzle and fill it with the prepared chestnut cream.

Pipe the chestnut cream over the meringue filling, starting at the outer edge of the dome and circling toward its centre, forming the characteristic bird-nest shape (2).

Repeat the piping pattern two more times, and your mont blanc dessert tarts are ready.

You can optionally dust them with icing sugar, garnish them with a puff of whipped cream, and top them with a cooked chestnut, marron glacé, or dark chocolate shards.

tarts filled with mont blanc meringue cream
mont blanc tarts with chestnut cream topping


  • 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.