THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY
Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar
Provided by Frank Tiu
Categories Desserts
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, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 18 grams
MONT BLANCS
Steps:
- For the meringues: Preheat the oven to 225 degrees F. Whip the egg whites and salt until soft peaks form, and then add the vanilla and continue beating to form stiff peaks. Stir the cream of tartar into the regular sugar and slowly add to the egg whites, while beating, until the meringue is stiff and the sugar has dissolved.
- Sift together the icing sugar and cornstarch over the meringue batter, gently folding until fully blended. Transfer the batter to a piping bag fitted with a standard nozzle. Pipe the meringue into 6 peaks on a parchment paper-lined baking sheet. Bake for 1 hour to 1 hour 30 minutes. Let cool on the baking sheet.
- For assembling: Place a small amount of whipped cream at the bottom of each tart shell, and then place a meringue on top. Top each meringue with a dribble of rosehip jam and a touch of whipped cream. Transfer the chestnut cream to a piping bag fitted with the Mont Blanc nozzle and pipe it on top of the meringues to cover them well. Top with a dollop of whipped cream and a few candied chestnuts.
- Refrigerate until 10 minutes before serving.
MONT BLANC TARTS
This sweet chestnut, cream and chocolate tart filling is perfect spooned into pre-baked tartlet cases for a no-bake alternative to mince pies
Provided by Good Food team
Categories Afternoon tea, Buffet, Canapes, Dessert, Treat
Time 10m
Yield Makes enough for 12 tartlets
Number Of Ingredients 5
Steps:
- Mix the chestnut purée with the icing sugar and vanilla extract. Divide between 12 baked tartlet cases. Whip the double cream, spoon onto the tarts, then grate over dark chocolate to finish.
Nutrition Facts : Calories 258 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
MONT BLANC TARTS FROM SWEET
Text excerpted from SWEET © 2017 by Yotam Ottolenghi and Helen Goh. Named after the snowy mountain they resemble, Mont Blanc tarts-with their white meringue, whipped cream and tan-colored chestnut purée-can often taste more fabulous than they look, with all that beige and white. We wanted to see if we could improve their visual appeal-bring in some more contrast by playing around with the colors, for example-but after various experiments (dark chocolate pastry, a lighter-colored purée), we were beginning to think that the timetested route up this particular mountain was the only winning one. It was a moment of pure synchronicity, then, that at one of our weekly pastry meetings there were various things lying around that came together in a flash: empty tart shells, candied pecans, an open can of chestnut spread. At the same time, Helen and Yotam both grabbed an empty shell, filled it with the chestnut spread, spooned over smooth whipped cream and added the element that had been missing-the candied pecans-which brought the crunch and the look needed. There's a metaphor in there, we're sure, about climbing mountains, not giving up and things tasting all the sweeter when you've had to work just a little bit harder to earn them.
Provided by Food.com
Categories Dessert
Time 1h50m
Yield 8 tarts
Number Of Ingredients 17
Steps:
- To make the flaky pastry:.
- Place the flour, butter, sugar and salt in the bowl of a food processor. Pulse a few times, until it is the consistency of fine breadcrumbs, then add the vinegar and water. Continue to pulse for a few seconds, then transfer to a work surface. Shape into a ball and flatten into a disk, cover in plastic wrap and set aside in the fridge for 1 hour (or up to 3 days).
- Preheat the oven to 400°F/200°C.
- When ready to roll out, allow the pastry 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 1/8 inch/3 mm thick and cut out eight circles, 5 1/2 inches/14 cm wide. Reroll the dough, if necessary, to get eight circles.
- Transfer one circle at a time to the 3 1/2-inch/9-cm-wide and 1-inch/3-cm-deep fluted tart pans and gently press the pastry into the corners of the pan; you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the pan, as the pastry can shrink a little when baked. Place in the fridge for 30 minutes to rest.
- Line the pastry shells in the pans with parchment paper or paper liners and fill with rice or dried beans. Bake for 18 minutes, until the pastry is golden brown at the edges. Remove the rice and paper and bake for another 8 minutes, or until the shell is golden brown. Remove from the oven and set aside to cool completely on the baking sheet. Once cool, trim the shell (so that it can be removed from the pans) and set aside until ready to fill.
- Line a rimmed baking sheet with parchment paper and set aside.
- To make the candied pecans:.
- Combine the maple syrup, corn syrup and granulated sugar in 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 the syrup, then tip the nuts onto the lined baking sheet. Place in the oven for about 8 minutes, or until the syrup is bubbling around the nuts. Remove the baking sheet 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 minutes more. Once cooled, break or roughly chop the nuts into 1/4 -inch/0.5-cm pieces and set aside until ready to use.
- To make the filling:.
- 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 coat the inside of each tart shell 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 shells.
- To make the vanilla whipped cream:.
- Pour the cream into the bowl of an electric mixer with the whisk attachment in place. Add the confectioners' sugar, vanilla extract and brandy and beat on high speed for 1 minute, or until medium-soft peaks form.
- Divide the whipped cream among 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-and serve.
- Equipment:.
- You will need eight mini fluted tart pans, about 3 ½ inch/9 cm wide and 1 inch/3 cm deep. Alternatively, you can make this in one large fluted tart pan, around 10 inches/25 cm wide and 1 inch/3 cm deep.
- Make Ahead:.
- The pastry can be made up to 3 days ahead and kept in the fridge (covered in plastic wrap) 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.
- Storage:.
- Once assembled, the tarts are best eaten on the day they are baked.
- Recipe courtesy of SWEET by Yotam Ottolenghi and Helen Goh.
- Get the book here: https://www.amazon.com/Sweet-Desserts-Londons-Ottolenghi-Yotam/dp/1607749149/.
Nutrition Facts : Calories 491.1, Fat 38.9, SaturatedFat 19.4, Cholesterol 83.4, Sodium 129.3, Carbohydrate 34.3, Fiber 3.1, Sugar 8.7, Protein 5.6
More about "mont blanc tarts from sweet recipes"
HOUSE & HOME - OTTOLENGHI'S MONT BLANC TARTS
From houseandhome.com
Estimated Reading Time 5 mins
- To make the flaky pastry, place the flour, butter, sugar and salt in the bowl of a food processor. Pulse a few times, until it is the consistency of fine breadcrumbs, then add the vinegar and water.
- When ready to roll out, allow the pastry 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.
- Transfer one circle at a time to the 3 1/2-inch/9-cm-wide and 1-inch/3-cm-deep fluted tart pans and gently press the pastry into the corners of the pan; you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the pan, as the pastry can shrink a little when baked.
- Line the pastry shells in the pans with parchment paper or paper liners and fill with rice or dried beans. Bake for 18 minutes, until the pastry is golden brown at the edges.
- To make the candied pecans, combine the maple syrup, corn syrup and granulated sugar in a small saucepan and place over a low heat. Stir gently until the sugar has melted, then add the pecans and salt.
- To make the filling, 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.
- To make the vanilla whipped cream, pour the cream into the bowl of an electric mixer with the whisk attachment in place. Add the confectioners’ sugar, vanilla extract and brandy and beat on high speed for 1 minute, or until medium-soft peaks form.
- Divide the whipped cream among 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, or to sprinkle over your next bowl of breakfast granola or porridge.
MONT BLANC TART RECIPE | FOODACIOUSLY
From foodaciously.com
4.8/5 (10)Total Time 1 hr 40 minsCategory DessertsCalories 656 per serving
- 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.
- 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.
- 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.
- 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.
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