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Mont blanc tarts

Golden, crisp Mont blanc tarts with silky chestnut filling
Nutty pecan crunch meets rich dark chocolate warmth
Sweet, elegant bites finished with maple shine and flaky salt

dessert ⏱ 160 min 420 kcal / portion 40.0 g carbs / portion (estimated) vegetarian glutenmilksoytree nuts 🔗 Original source

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Mont blanc tarts
v6 · rb0e705f985 20260727Z1751 60 g dark cooking chocolate 320 g sweetened chestnut spread blitz flour with butter, sugar and salt into fine breadcrumbs work in vinegar and ice-cold water, shape into a ball and flatten into a disc ⏳ ⏱ 1 h rest the pastry dough in the fridge ⏳ ⏱ 30 min allow the dough to rest at room temperature 🔥 preheat the oven to 200°C 🔪 roll out dough to 3mm and cut eight circles, then line tart tins and press into fluted corners ⏳ ⏱ 30 min rest the lined tart cases in the fridge 🔥 ⏱ 18 min blind bake with baking beans, then remove beans and bake 8 minutes until golden ⏳ cool the blind-baked pastry shells completely in the tray, then trim the edges 🔥 increase oven temperature to 210°C and line a baking tray with parchment 🍳 simmer maple syrup, liquid glucose and sugar until melted, then stir in pecans and flaky sea salt and coat 🔥 ⏱ 8 min bake the pecans until the syrup is bubbling around the nuts ⏳ cool the pecans completely, then break or roughly chop into 0.5cm pieces 🍳 melt dark cooking chocolate over simmering water ⏱ 30 min brush chocolate into the tart cases, then set 🍽 fill the tart cases with sweetened chestnut spread so it rises about halfway up the sides 🌀 ⏱ 1 min whisk double cream with icing sugar, vanilla extract and brandy to medium-soft peaks 🍽 divide whipped cream between the tarts until slightly domed on top of the chestnut spread 🍽 sprinkle candied pecans generously on top Mont Blanc Tart 🎉 200 g plain flour 120 g unsalted butter 30 g caster sugar ¼ tsp salt ½ tsp white wine vinegar 3 tbsp ice-cold water 1 tbsp maple syrup 1 tbsp liquid glucose 120 g pecan ⅛ tsp flaky sea salt 300 ml double cream 1 tbsp icing sugar 1 tsp vanilla extract ½ tsp brandy plain flour, unsalted butter, caster sugar, salt white wine vinegar, ice-cold water maple syrup, liquid glucose, pecan, flaky sea salt sweetened chestnut spread double cream, icing sugar, vanilla extract, brandy
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Preparation steps

  1. blitz flour with butter, sugar and salt into fine breadcrumbs
  2. work in vinegar and ice-cold water, shape into a ball and flatten into a disc
  3. rest the pastry dough in the fridge for at least 1 hour
  4. allow the dough to rest at room temperature for 30 minutes
  5. preheat the oven to 200°C
  6. roll out dough to 3mm and cut eight circles, then line tart tins and press into fluted corners
  7. rest the lined tart cases in the fridge for 30 minutes
  8. blind bake with baking beans for 18 minutes, then remove beans and bake 8 minutes until golden
  9. cool the blind-baked pastry shells completely in the tray, then trim the edges
  10. increase oven temperature to 210°C and line a baking tray with parchment
  11. simmer maple syrup, liquid glucose and sugar until melted, then stir in pecans and flaky sea salt and coat
  12. bake the pecans for about 8 minutes until the syrup is bubbling around the nuts
  13. cool the pecans completely, then break or roughly chop into 0.5cm pieces
  14. melt dark cooking chocolate over simmering water
  15. brush chocolate into the tart cases, then set for about 30 minutes
  16. fill the tart cases with sweetened chestnut spread so it rises about halfway up the sides
  17. whisk double cream with icing sugar, vanilla extract and brandy for 1 minute to medium-soft peaks
  18. divide whipped cream between the tarts until slightly domed on top of the chestnut spread
  19. sprinkle candied pecans generously on top

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