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Montblanc Tart

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.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 5 hours
Servings 1 Tart

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!