Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart

  1. Refer tofor the tart mold (or use whatever tart dough you prefer).
  2. Making the almond cream: Combine butter and granulated sugar into a bowl and mix, add a beaten egg, and mix well.
  3. Add almond powder and lemon juice to Step 2, mix well, and let it sit for a while to let the flavor soak in.
  4. Pack the almond cream from Step 3 into the tart batter from Step 1, and bake in an oven at 355F/180C for about 30~35 minutes.
  5. Cover with aluminum foil if it looks like it is going to burn.
  6. Marron Cream: Combine 100 g candied chestnuts, 100 g candied chestnut syrup, 100 g heavy cream in a blender, and blend into a paste.
  7. Mashed Sweet Potatoes with Sweetened Chestnuts: Make Steps 2~6 of, and add half the amount to Step 5.
  8. Place a round cap (3 mm) onto a pastry bag, and squeeze in the whipped cream flavored to your preference.
  9. Squeeze the marron cream from Step 6 on top using the same cap.
  10. Squeeze the remaining chestnut kinton on top, and decorate with 100 g candied chestnuts and silver dragees, and it is done.

dough, butter, sugar, flour, egg, lemon juice, candied japanese chestnuts, candied japanese, heavy cream, cream, candied japanese chestnuts

Taken from cookpad.com/us/recipes/169137-sweet-chestnuts-mashed-with-sweet-potatoes-mont-blanc-tart (may not work)

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