Mont Blanc Chestnut Tartlets

With the arrival of Spring, we felt inspired to indulge in a celebration reminiscent of Christmas, complete with our favorite seasonal dessert. We owe a debt of gratitude to Jillian Greer for graciously allowing us to share this delightfully decadent recipe.

Known as Mont Blanc, or Mont-Blanc aux marrons, this dessert features a luscious blend of puréed, sweetened chestnuts crowned with a generous dollop of whipped cream. Its name pays homage to Mont Blanc mountain, aptly translating to “White Mountain” in English. As the highest peak in the Alps and Europe outside of the Caucasus range, towering at an impressive 15,781 feet above sea level, Mont Blanc sets a lofty standard – much like the towering mound of whipped cream adorning this delectable treat.

This indulgent dessert traces its origins back to a 15th-century Italian cookbook, where it found favor in the home of none other than Cesare and Lucrezia Borgia. So, if you’re feeling regal, channel your inner aristocrat and treat yourself to a taste of royalty with Mont Blanc.

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Ingredients…

For the tart shells…

3.75 ounces of sugar
1.25 ounces of brown sugar
pure vanilla bean seeds
1/2 tsp. of instant coffee
1/4 tsp. sea salt
4.5 ounces of unsalted butter, softened
2 egg yolks
9 ounces of flour, sifted
1.75 ounces of cocoa, sifted
10 ounces of dark chocolate, melted

For the cream…

32 ounces of milk
1 Tbsp. of pure vanilla
5 whole eggs
2 egg yolks
10 ounces of sugar
3 ounces of cornstarch
1/4 tsp. of sea salt
6 ounces of chestnut puree

For the caramel whipped cream…

5 ounces of caramel
5 ounces of heavy whipping cream

For the hard caramel…

12 ounces of cream
1 Tbsp. of pure vanilla
1 1/2 ounces of butter
7 ounces of sugar
1/4 tsp. of sea salt

For the assembly…

18 whole chestnuts, roasted and peeled

Instructions…

Combine 2 ounces of sifted cocoa with 2 ounces of sifted powdered sugar, and set aside for later use.

In a bowl, sift together the flour and cocoa for the tart shells.

In a separate bowl, using an electric mixer on medium speed, combine the sugar, brown sugar, pure vanilla bean seeds, instant coffee, salt, and butter until thoroughly incorporated. Be careful not to overmix; the mixture should be well combined but not fluffy. Gradually add the egg yolks one at a time, then reduce the mixer speed to low. Slowly incorporate the flour-cocoa mixture until fully combined.

Shape the dough into a ball and wrap it in plastic wrap before refrigerating to facilitate handling.

Preheat the oven to 350 degrees Fahrenheit and lightly grease a set of 4-inch tart shells with cooking spray.

Allow the dough to reach room temperature before rolling it out. Dust the countertop with the reserved cocoa-powdered sugar mixture, then roll out the dough to a thickness of 1/4 inch. Use a knife to cut out squares slightly larger than the tart shells.

Using your thumbs, press the dough squares into the tart shells, trimming off any excess dough. Ensure to prick the tart shells all over, including the sides, using a fork. Bake the tart shells for 15-18 minutes until firm, occasionally deflating any air bubbles that form with a fork after the first 7 minutes. The tart shells are done when they feel dry to the touch.

Once cooled, remove the tarts from their tart pans and brush the insides with melted dark chocolate. Arrange the tarts on a baking sheet and chill until the chocolate hardens.

Meanwhile, for the cream, bring the milk and pure vanilla to a boil in a large saucepan. Remove from heat and let stand for at least one hour. In a medium bowl, combine eggs, yolks, sugar, cornstarch, salt, and pure vanilla, whisking until smooth.

Return the milk to a simmer, then gradually whisk a small amount of the hot milk into the egg mixture to temper it. Gradually incorporate more hot milk until the egg mixture is warmed. Whisk this mixture into the remaining hot milk on the stove, continuing to whisk over medium heat until thickened. Once it starts to bubble, continue whisking for 1 minute.

Remove from heat, pour into a container, press plastic wrap against the surface, and chill in the fridge until cold. Once cooled, divide evenly into two bowls. In one bowl, beat the pastry cream until creamy, then gradually add melted dark chocolate until combined. Transfer to a pastry bag fitted with a plain tip and refrigerate.

In another bowl, beat the chestnut puree until creamy, then add the remaining pastry cream, beating until smooth. Transfer to a pastry bag fitted with a small plain tip and refrigerate.

In a separate bowl, whisk together caramel and heavy whipping cream until well blended, then beat until stiff peaks form. Transfer to a pastry bag and refrigerate.

Fill each tart shell with chocolate cream, piping in a spiral pattern, then place a roasted chestnut in the center and pipe caramel cream around it. Smooth the ridges of the cream gently.

Pipe chestnut cream over each tart, adding height and volume until covered. Lastly, bring cream and pure vanilla to a boil for the hard caramel, then set aside.

In a large pot, caramelize the sugar over medium heat, adding more sugar as it melts and swirling the pan to mix without stirring. If any spots caramelize too quickly, sprinkle them with a little sugar. Once all the sugar has been added, cook until it liquefies and turns a medium brown color.

Immediately pour in a quarter of the cream and stir; it may foam up, but that’s normal. If the sugar clumps, don’t worry. Add more cream once the foam subsides, repeating until all the cream is incorporated. Continue simmering and stirring until any clumps dissolve. Stir in the salt, vanilla, and butter.

Before serving, dip the roasted chestnuts into the hard caramel and place them on top of the Mont Blanc tartlets. Dust with powdered sugar before serving.

These are simply divine and worth every indulgent bite!

Jillian’s culinary journey began at the tender age of four, and since then, she has found her true passion in the kitchen. A dedicated home cook, she has amassed a treasure trove of recipes over the years, fueled by her insatiable curiosity and love for exploring diverse cuisines. Her culinary adventures have taken her far and wide, from attending cooking workshops in Rome, Paris, Prague, and London, to delving into the culinary traditions of different cultures.

Despite her adventurous palate, Jillian remains a meat-and-potatoes gal at heart, finding joy in preparing hearty, comforting meals for her husband and two sons. Residing in the picturesque landscapes of Montana, she finds solace and inspiration in her kitchen, where she spends countless hours experimenting with flavors and creating mouthwatering dishes.

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One of Jillian’s favorite pastimes is collecting miniature bottles of flavored liquor, which she enjoys using to infuse her sweet treats with delightful aromas and flavors. For those eager to embark on their own culinary adventures, Jillian’s cookbook, filled with her tried-and-true recipes and culinary insights, is available on Amazon, offering a taste of her culinary expertise and passion for cooking.

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