Mont blanc tarts

dessert · ⏱ 160 min · 8 portions · 40.0 g carbs / portion · vegetarian · allergens: gluten, milk, soy, tree nuts

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
http://flowcooking.food/en-us/recipe/208/mont-blanc-tarts/