A stunning dessert that is deceptively easy to make in just 30 minutes, this classical French treat, reminiscent of the snow covered summit of Mont Blanc mountain, will delight and entertain in equal measure.
Wine pairing: Serve with a glass of silky smooth Tokaji Late Harvest Cuvée 2017 from Balassa Winery. With a rich palate of tropical fruits, a mouth-watering flinty minerality and a finely poised acidity makes it the perfect accompaniment to the sweet nuttiness of the Mont Blanc.
Makes 10 pieces
For the filling:
- 200g chestnut purée
- 100g butter
- whipped double cream
- 2 tbsp rum
For the pastry:
- 200g plain flour
- 100g butter
- 50g sugar
- 2 egg yolks
To create the pastry first combine the flour with the cubed, cold butter in a bowl. Mix together with your hands and when crumbly, add the egg yolk, sugar, a pinch of salt and three tablespoons of cold water.
Once the ingredients have been well combined, cover with foil and place the bowl in the fridge for at least an hour.
Remove from the fridge and place the pastry on a floured board, then roll it out until it is about 3-4mm thick.
Cut around 10 equal round pieces and arrange these in small tartlet moulds, then place in the oven, pre-heated to 180 C°, for about 8-10 minutes, or until they start to brown.
For the filling, using a hand mixer combine the chestnut purée with soft butter and rum. Spoon some whipped double cream on top of each pastry piece, then put the chestnut filling mixture into a piping bag fitted with a small nozzle (3 to 4 mm) and finally coat the whipped cream with vermicelli of chestnut puree. Sprinkle with some sugar for the 'snowy' visuals.