Mont Blanc Chestnut Tartlets

Name: Mont Blanc Chestnut Tartlets
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: France
Ingredients: 1 pâte sablée (all-butter); 300 g of chestnut cream (or vanilla chestnut cream); 40 g of unsalted butter (soft, at room temperature); 200 ml of heavy cream (very cold); 50 g of mascarpone; 20 g of powdered sugar; 1 tsp of vanilla extract; 4 chestnuts (plain cooked or broken pieces); 30 g of dark chocolate (for the decorations)

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The Mont Blanc tartlet combines a crisp shortbread crust, a heart of light whipped cream and generous strands of chestnut cream. This traditional individual dessert adds a touch of elegance to the end of a Sunday meal or an autumn table.

Total time: 1 h
Prep: 40 min
Cook: 20 min
Rest: 30 min
Difficulty: Medium
Per person: €2.20

By the CookinBreak team

Ingredients 9

tartlets

Estimated cost €8.80

Tart base

1 pâte sabléeall-butter

Chestnut vermicelli

1 cup chestnut creamor vanilla chestnut cream
2 ¾ tbsp unsalted buttersoft, at room temperature

Whipped cream filling

¾ cup heavy creamvery cold
3 ½ tbsp mascarpone
2 ¾ tbsp powdered sugar
1 tsp vanilla extract

Center of the tartlet

4 chestnutsplain cooked or broken pieces

Decoration

3 tbsp dark chocolatefor the decorationsoptional

Equipment

Spatulafor working the chestnut cream
Electric mixerfor whipping the cream
Piping bagwith vermicelli tip (bird's nest type)
Fluted tartlet pans8 to 10 cm diameter

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F on convection. Line four previously buttered fluted tartlet pans with the shortbread dough.

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Prick the bases generously with a fork, cover with parchment paper filled with pie weights, then bake for . Remove the paper and let brown for 5 more min until the dough is a nice light golden color and crisp. Let cool on a rack.

Melt the dark chocolate in a double boiler. On a sheet of parchment paper, draw small leaves or designs in chocolate with the tip of a knife or a piping cone, then chill for so they harden.

In a well-chilled bowl, whip the heavy cream with the mascarpone, powdered sugar and vanilla extract until you get a firm, silky whipped cream.

In another bowl, work the chestnut cream with the softened unsalted butter using a spatula until you get a smooth, uniform mixture with no lumps at all.

Place a whole chestnut or pieces of cooked chestnuts in the center of each cooled tartlet shell.

Top each tartlet with a generous dome of whipped cream using a spoon or spatula to coat the central chestnut.

Fill a piping bag fitted with a special nest tip or one with small holes with the chestnut cream. Pipe vermicelli strands all around the whipped cream in concentric circles until the top is completely covered.

Gently place a dark chocolate leaf on top of each dome before serving chilled.

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Goes well with

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Nutrition facts

per serving · estimate

485kcal

Protein5 g4%
Carbs53 g44%
Fat28 g52%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the vermicelli tip from clogging while piping, loosen your chestnut cream with very soft butter and pass the mixture through a fine sieve if it contains tiny bits.

Freezing : Can you freeze this recipe?

Not recommended

The texture of the crust and cream degrades significantly.

Storage : How long does it keep?

Keeps 1 to 2 days max in the fridge in an airtight container. Shortbread crust softens quickly.

Making ahead : Can you make it the day before?

Yes

Shortbread crust and chestnut cream can be prepared the day before. Assemble just before serving.

Reheating : How do you reheat it?

Not reheated, eaten fresh.

Variations

Gluten-free version: replace the shortbread crust with a dough made from rice flour and almond flour.
Black currant version: spread a thin layer of black currant jam at the bottom of the tartlet before the whipped cream to add tartness.
Coffee version: flavor the whipped cream with half a teaspoon of instant coffee extract.
Rum version: add a tablespoon of dark rum to the chestnut cream for an indulgent touch.

Mistakes to avoid

Piping the cream onto crusts that are still warm, which would melt the whipped cream immediately.
Using heavy cream that is too warm or a light version, which can't whip into a firm cream.
Forgetting to sift or loosen the chestnut cream, which blocks the vermicelli from coming out.