Delicious Chocolate Mont blanc Tart Recipe
The “Mont Blanc” originates from a french word that means “white mountain”, due to its resemblance to the highest mountain in the Alps and Western Europe. My version of chocolate mont blanc tart is made up of layers of cocoa sponge, chestnuts and white chocolate cream, filled with the swirling dark chocolate whipped cream and then finally topped with chestnuts. Check out my recipe below and let’s get started to make a delicious chocolate mont blanc tart!
If you love eating some matcha dessert, make sure to check out my matcha crepe cake recipes.
All the photos above are taken using Sony Alpha 7 II | Full-Frame Mirrorless Camera.
Chocolate Mont Blanc Tart
Finally made my dream desserts – the ultimate showstopper 'mont blanc'! I've replaced chestnut puree with dark chocolate cream and filled my tart with cocoa sponge, chestnuts and white chocolate cream! Check out my step-by-step process below.
Equipment
- 15 cm diameter tart ring
Ingredients
Tart Crust
- ½ Egg (25g)
- ½ tsp Kosher salt
- 100 g Cake flour
- 60 g Unsalted butter
- 15 g All-purpose flour
- 20 g Ground almond
- 20 gg Icing sugar
For the filling – Chocolate base
- 10 g Cocoa powder
- 1 Large egg
- 50 g Ground almond
- 55 g Unsalted butter
- 25 g Sugar
- 100 g Chestnuts
For the filling – chocolate cream
- 30 g Unsalted butter
- 70 ml Double cream
- 70 g Dark chocolate
For decoration
- 3 Chestnuts
Instructions
Tart Crust
- Add 15g all-purpose flour, 100g cake flour, 1/2 tsp salt, 20g ground almonds, 20g icing sugar, 60g unsalted butter (cut into small cubes) into a food processor and mix thoroughly.
- Add 25g egg into the batter and continue to mix it using a food processor.
- Transfer the batter onto a cling firm and fold the four ends to make it a square.
- Roll your batter wrapped in the cling firm using a rolling pin and continue to shape it into a square size.
- Cool the batter in the fridge for an hour.
- After an hour, open up the cling firm and place the same-sized baking paper on top of the batter.
- Using a rolling pin, spread out the tart batter and measure against your tart mold (don’t need to be too accurate – as you just need to make sure the portion is sufficient to cover each corner of the mold).
- Press the tart batter firmly against the tart mold and remove the extra from the edges.
- Use a fork to poke holes on the tart base.
- Cool the tart batter in the fridge again for 20 minutes.
- Place a layer of baking paper on the tart and add some rice (or small baking pebbles – to add weights) on top of the batter.
- Bake tart in an oven preheated to 190 °C for 15 minutes.
- Remove the rice layer and brush the 'egg wash' using the remaining egg from Step 2 against the tart crust.
- Bake the tart at the same temperature as Step 12 for another 15 – 20 minutes.
Chocolate base
- Add 1 egg, 25g sugar and 55g unsalted butter into a mixing bowl and stir thoroughly.
- Sift 50g ground almond and 10g cocoa powder on top of the batter (from Step 1) and whisk it until the mixture becomes sticky.
Combination of filling with tart
- Pour the chocolate mixture into the tart crusts from Step 14.
- 18. Bake tart in the oven pre-heated to 180 °C for 25 minutes.
Chocolate cream
- Melt 70g of dark chocolate with 70ml of double cream warmed inthe microwave.
- Add 55g unsalted butter into the mixture from Step 7 and continue to stir before setting it aside for cool down.
Decoration
- Chopped chestnuts into half and placed I on top of the tart freshly baked from Step 18.
- Pipe the chocolate cream in a circular motion from the outer part towards the inner part.
- Itadakimasu, decorate your mont blanc tart with 3 whole chestnuts and they are ready to be served!