The MONT BLANC TARTLETS are an indulgent autumn dessert, as delicious as they are showy, combining two pastry traditions. The latest trend in pastry, of course made in the U.S.A., is the so-called hybrid cake — a cake created by crossing two or more cakes. In this case I combined a cocoa shortcrust tart with the traditional Piedmontese/French Mont-Blanc. The dessert, already portioned into cute tartlets, is perfect to serve as a rich dessert or, even better, as a delicious snack in the winter months.
The charm of this original variation lies in the pairing of the shortcrust’s crumbly texture with the softness and creaminess of the Mont Blanc filling, thus combining the traditional flavor of the dessert with a playful variety of textures. Although there are several preparations, the recipe is not difficult and allows everyone to offer gourmet little cakes to their guests, who will surely ask for seconds and the recipe.
SEE OTHER CHESTNUT DESSERTS:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 8 tartlets
- Cooking methods: Stovetop / Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 18 oz chestnuts
- 2 leaves bay leaves
- 1 tsp fennel seeds
- 1 pinch coarse salt
- 7/8 cup milk
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract (or 1 vanilla bean)
- 2 3/4 tbsp rum
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 10 tbsp butter (cold)
- 5/8 cup granulated sugar
- 1 pinch salt
- 1 egg (medium at room temperature)
- 1 yolk
- 7/8 cup heavy cream
- 1/3 cup powdered sugar
- to taste meringues
- to taste unsweetened cocoa powder
Tools
- 8 Molds for tartlets
- 2 Bowls
- 1 Pot
- 1 Potato ricer
- 1 Piping bag
Steps
Making the MONT BLANC TARTLETS is very easy, but it requires a bit of time due to the several preparations.
In a large pot place the water with a pinch of coarse salt, the fennel seeds and the bay leaves. Bring to a boil and add the chestnuts, which you have scored, letting them boil over medium heat for about 30–40 minutes.
When they are ready, remove them from the pot with a slotted spoon, let them cool slightly, peel them and remove the inner skin.
Once peeled, put them in a pot over the heat with the milk, the sugar, the split vanilla and the cocoa. Simmer everything over low heat, stirring constantly for 15 minutes so the mixture doesn’t stick to the bottom, or until the mixture is fairly dry.
After boiling, pass the chestnuts through a potato ricer and collect the purée in a bowl. Mix the purée well with the rum and let it cool.
Once cold, cover it with plastic wrap and place it in the refrigerator to rest for at least 1 hour.
Mix the flour with the unsweetened cocoa and sift. Then add the cold butter cut into pieces, the sugar and begin to work the dough with your fingers by pinching it with your fingertips, until you get a sandy consistency; then add the eggs and knead.
Once you have a homogeneous, well-blended dough, form a loaf, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After 30 minutes, take the shortcrust pastry from the fridge and roll it out to a thickness of about 1/8 inch (3 mm).
Cut out circles and line the tartlet molds. Prick the base, cover with parchment paper and dried beans. Then bake in a preheated oven at 356°F for 15 minutes.
After 15 minutes, remove the paper and beans and continue baking for another 3–4 minutes.
Remove from the oven and let cool completely.
Once you have finished all the preparations, proceed to assemble the Mont Blanc tartlets.
Fill the tartlets with the Mont Blanc cream, compact it well and decorate the surface with whipped cream.
Transfer the Mont Blanc tartlets to the fridge until serving and serve with a dusting of cocoa and some crumbled meringue.
TIPS
If the Mont Blanc tartlets are also for children, you can omit the addition of rum.
If the Mont Blanc tartlets are also for children, you can omit the addition of rum.
