MONT BLANC TART RECIPE | FOODACIOUSLY
Try our delicious single-serving mont blanc tarts, made with tartlets topped with crumbled meringues, whipped cream, and mouthwatering chestnut cream.
Provided by Foodaciously
Total Time 100 minutes
Yield 4
Number Of Ingredients 13
Steps:
- If you're using unpeeled raw chestnuts, score the skin deeply with a knife and boil the chestnuts for 15 minutes. Then, peel off their outer skin and inner brown peel.
- Boil peeled chestnuts in milk for 20 minutes or until you have a chunky chestnut mash.
- Whizz the chestnuts with cocoa powder, vanilla extract, and icing sugar until smooth. Cover with film and let chill in the fridge.
- For the tart bases, mix flour, baking powder, caster sugar, oil, water, and a pinch of salt in a bowl. Then, knead all into a smooth and pliable dough.
- Portion the dough into as many balls as the number of servings, roll them into 3mm-thick discs and ease them into greased tart tins. Line the dough bases with baking paper and fill the tarts with baking beads.
- Bake the tart bases at 180°C (355°F) for 20-25 minutes and then let them cool down completely on a wire rack.
- Whip the double cream into soft peaks, tip in the icing sugar, and keep whipping until the cream is firm and forms stiff peaks.
- Fold one-third of the whipped cream into the refrigerated chestnut paste. Incorporate crumbled meringues into the remaining two-thirds of whipped cream.
- Divide the cream-meringue mix among the tart bases and shape it into a dome. Fit piping bag with a small round nozzle, fill it with the chestnut cream and pipe it in over the filling to form the characteristic bird-nest shape.
Nutrition Facts : Calories 656 calories, CarbohydrateContent 64 calories, FatContent 40 grams, FiberContent 4 grams, ProteinContent 7 grams, SaturatedFatContent 20 grams, SugarContent 35 grams, UnsaturatedFatContent 20 grams
THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY ...
Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar
Provided by Frank Tiu
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F (230°C).
- Score the chestnuts in a cross with a knife.
- Place the chestnuts on a sheet pan and bake for 30 minutes.
- Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
- Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
- Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
- Place the chestnut filling in a food processor, add in water and blend until smooth.
- Push the chestnut filling through an sieve into another bowl.
- Transfer filling to a piping bag with a circle tip and chill.
- Preheat the oven to 200°F (90°C).
- In a bowl, whisk the egg whites until foamy using a hand mixer.
- Add sugar to the egg whites and whisk until stiff peak forms.
- Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
- Bake the meringue for 1 hour.
- Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
- Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
- Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 345 calories, CarbohydrateContent 58 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 5 grams, SugarContent 18 grams
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MONT BLANC TARTS FROM SWEET RECIPE - FOOD.COM
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Total Time 1 hours 50 minutes
Calories 491.1 per serving
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OTTOLENGHI'S MONT BLANC TARTS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1. For the pastry, place the flour, butter, sugar and salt in the bowl of a food processor. Blitz a few times, until it is the consistency of fine breadcrumbs, then add the vinegar and water. Continue to work for a few seconds, then transfer to your work surface. Shape into a ball and flatten into a disc, wrap in cling film and set aside in the fridge for at least 1 hour (or up to 3 days).
2. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
3. To line the tart cases, allow the dough to rest at room temperature for 30 minutes (if it has been in the fridge for more than a few hours) and place on a lightly floured work surface. Roll out the dough to about 3mm thick and cut out eight circles, 14cm wide. Re-roll the dough, if necessary, to get eight circles. Transfer one circle at a time to the 8–9cm wide and 2–3cm deep fluted tins and gently press the pastry into the corners of the tart tin: you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the tart case, as the pastry can shrink a little when baked. Place in the fridge for 30 minutes to rest.
4. To blind bake the tart cases, line the pastry bases with baking parchment or paper liners and fill with baking beans. Bake for 18 minutes, until the pastry is golden brown at the edges. Remove the beans and paper and cook for another 8 minutes, or until the base is golden brown. Remove from the oven and set aside to cool completely in the tray. Once cool, trim the pastry (so that it can be removed from the tray) and set aside until ready to fill.
5. Increase the oven temperature to 210°C/190°C Fan/Gas Mark 6. Line a baking tray (with a lipped edge) with baking parchment and set aside.
6. To make the candied pecans, put the maple syrup, glucose and sugar into a small saucepan and place over a low heat. Stir gently until the sugar has melted, then add the pecans and salt. Stir so that the nuts are coated in syrup, then tip the nuts on to the lined baking tray. Place in the oven for about 8 minutes, or until the syrup is bubbling around the nuts. Remove the tray from the oven and set aside until completely cooled. When the nuts are cooled, the glaze should be completely crisp; if not, return them to the oven for a few more minutes. Once cooled, break or roughly chop the nuts into 0.5cm pieces and set aside until ready to use.
7. Make the filling when you are ready to assemble. Place the chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Stir occasionally until melted, then use a pastry brush to line the inside of each case with the chocolate. Set aside for about 30 minutes, to set, then fill with enough chestnut spread so that it rises about halfway up the sides of the tart cases.
8. For the vanilla whipped cream, pour the cream into the bowl of an electric mixer with the whisk attachment in place. Add the icing sugar, vanilla extract and brandy and whisk on a high speed for 1 minute, or until medium-soft peaks form.
9. Divide the whipped cream between the tarts, so that it is slightly domed on top of the chestnut spread. Sprinkle the candied pecans generously on top – you might have a tablespoon or two left over, but these can be saved to munch on, to sprinkle over your next bowl of breakfast granola or porridge, or to use in the Knickerbocker Glory (see page 293) – and serve.
Tip:
The pastry can be made up to 3 days ahead and kept in the fridge (wrapped in cling film) until ready to roll. It can also be frozen for up to 2 months. The candied pecans can be made up to 5 days in advance and kept in an airtight container.
Once assembled, the tarts are best eaten on the day they are baked.
FIVE-INGREDIENT MONT BLANCS RECIPE BY SHANNON DARNALL
From thedailymeal.com
Reviews 4.5
Total Time 1 hours 49 minutes59S
Cuisine French
Calories 233 calories per serving
- Top with chocolate curls or cocoa powder if desired.
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