Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup chestnut puree
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup whipped cream
- 1/4 cup chocolate shavings
Special equipment needed:
- Electric mixer
- Piping bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan. Prick the bottom with a fork and bake for 10-12 minutes, or until lightly golden. Set aside to cool.
3. In a mixing bowl, combine the chestnut puree, heavy cream, powdered sugar, vanilla extract, and salt. Mix on medium speed until smooth.
4. Transfer the mixture to a piping bag fitted with a star tip.
5. Pipe the chestnut mixture onto the cooled tart crust in a circular motion, starting from the center and working your way out.
6. Once the tart is covered in the chestnut mixture, pipe a ring of whipped cream around the edge.
7. Sprinkle the chocolate shavings on top of the whipped cream.
8. Chill the tart in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Fat: 18g
Carbohydrates: 28g
Protein: 3g
Sodium: 130mg
Sugar: 15g
Substitutions for ingredients:
- If you can't find chestnut puree, you can substitute it with pumpkin puree or sweet potato puree.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- Instead of chocolate shavings, you can use chopped nuts or fruit.
Variations:
- You can add a layer of fruit, such as sliced strawberries or raspberries, between the chestnut mixture and whipped cream.
- Instead of a tart, you can make individual Mont Blanc desserts by piping the chestnut mixture and whipped cream into small glasses or jars.
Tips and tricks:
- Make sure the pie crust is fully cooled before adding the chestnut mixture, or it will melt and become soggy.
- If you don't have a piping bag, you can use a plastic bag with a small hole cut in one corner.
- To make the chocolate shavings, use a vegetable peeler to shave thin strips off a bar of chocolate.
Storage instructions:
- Store the Mont Blanc Tart in the refrigerator for up to 3 days.
Reheating instructions:
- The Mont Blanc Tart is best served chilled, so there's no need to reheat it.
Presentation ideas:
- Serve the Mont Blanc Tart on a decorative plate or cake stand.
- Dust the top with powdered sugar for an extra touch of sweetness.
Garnishes:
- Fresh berries, such as raspberries or strawberries, make a beautiful garnish for the Mont Blanc Tart.
Pairings:
- Serve the Mont Blanc Tart with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
- The Mont Blanc Tart is a dessert, so it doesn't need any side dishes.
Troubleshooting advice:
- If the chestnut mixture is too thick to pipe, add a splash of milk to thin it out.
- If the whipped cream is too runny, chill it in the refrigerator for a few minutes before piping.
Food safety advice:
- Make sure to refrigerate the Mont Blanc Tart if you're not serving it right away.
- Use caution when handling the piping bag and tip, as they can be sharp.
Food history:
- The Mont Blanc Tart is a French dessert that originated in the 19th century. It's named after the Mont Blanc mountain range in the Alps, which is known for its chestnut trees.
Flavor profiles:
- The Mont Blanc Tart is rich and creamy, with a nutty flavor from the chestnut puree and a hint of sweetness from the whipped cream and chocolate shavings.
Serving suggestions:
- Serve the Mont Blanc Tart as a dessert after a French-inspired meal, such as Coq au Vin or Ratatouille.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French