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French Chestnut Mont Blanc Tart

Name: French Chestnut Mont Blanc Tart
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: western
Ingredients: Unsalted butter; powdered sugar; Egg Yolk; vanilla extract; Cake flour; granulated sugar; whole egg; almond flour; whipping cream; chestnut puree; Milk; glazed chestnut; anti-moisture powdered sugar; walnut

groups4 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 15 minsscheduleTotal: 75 minsoutdoor_grillBaked

Allergens:warningGlutenwarningDairywarningEggswarningTree nutswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

schedulePrepare in advance

circleThe tart dough needs to be refrigerated for an hour in advance.1h

Active Cooking

00:00:21

Mix 60g unsalted butter and 43g powdered sugar, add 1 egg yolk and 2.5g vanilla extract, beat well, sift in 135g cake flour in batches and mix into a dough. Dust the silicone mat with flour, knead the dough, wrap in plastic wrap and flatten, and refrigerate for 1 hour. Roll out to about 0.5 cm thick, cut with a tart mold, press into the mold, poke holes at the bottom with a fork, and refrigerate for later use.

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Watch out

The work surface must be dusted with enough anti-stick flour and the bottom of the tart must be poked with holes, otherwise the dough will stick and deform during baking.

Ingredients:Unsalted butter (60 g)powdered sugar (43 g)Egg Yolk (1 piece)vanilla extract (2.5 g)Cake flour (135 g)

Tools:tart moldrolling pinspatulamixing bowlflour sifterwhisk

Active Cooking

00:01:10

warningStay safe

Oven mitts must be worn when placing and removing items from the oven to avoid severe burns from hot oven walls.

Mix 40g butter and 40g granulated sugar and beat until fluffy, beat in 40g beaten egg in batches, and mix in 40g almond flour. Spread evenly on the tart crust, place in a preheated 180°C oven and bake for 15 minutes until the surface is golden and the cake is puffed and cooked through.

local_fire_departmentTop and bottom heat 180°C, 15 minutes

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Watch out

The beaten egg must be added in batches, otherwise it will easily separate, and the oven must be preheated properly or baking time will be prolonged.

Ingredients:Unsalted butter (40 g)granulated sugar (40 g)whole egg (40 g)almond flour (40 g)

Tools:mixing bowlovenelectric mixer

Active Cooking

00:01:49

Pour 200ml whipping cream into a bowl, keep it cold with an ice bath underneath, beat with an electric mixer, add 25g powdered sugar in batches, and beat until the whipped cream can stand upright.

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Watch out

The bottom must be kept cold with ice water, otherwise it will easily separate and fail.

Ingredients:whipping cream (200 ml)powdered sugar (25 g)

Tools:mixing bowlelectric mixer

Active Cooking

00:02:09

Put 320g chestnut puree, 30g unsalted butter, and 60ml milk into a bowl, mix and beat well, and finally put the chestnut puree into a piping bag until smooth.

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Watch out

Milk must be added in batches and beaten well, otherwise the chestnut puree will be too runny or lumpy, affecting piping.

Ingredients:chestnut puree (320 g)Unsalted butter (30 g)Milk (60 ml)

Tools:mixing bowlpiping bagwooden spoon

Active Cooking

00:02:23

Take out the baked tart cake, put the whipped cream into a piping bag, squeeze a little whipped cream in the center to stick a glazed chestnut, squeeze another layer of whipped cream to place a second glazed chestnut, fill the outer circle with whipped cream, pipe chestnut puree in a spiral on the outer layer, garnish with walnuts, and finally place a glazed chestnut on top and dust with anti-moisture powdered sugar.

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Watch out

The pressure when piping chestnut puree must be even and spiraled from bottom to top, otherwise the shape will collapse or look uneven.

Ingredients:glazed chestnut (8 piece)walnut (30 g)anti-moisture powdered sugar (5 g)

Tools:rotating cake standpiping bag