Mont Blanc Cake - Chestnut Dessert
Rated 3.2 stars by 13 users
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
A stunning chestnut 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, is a true showstopper.
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.
Recipe and image courtesy of Foodaciously.
Ingredients
-
200g chestnut purée
- 100g butter
- whipped double cream
- 2 tbsp rum
- 200g plain flour
- 100g butter
- 50g sugar
- 2 egg yolks
- salt
For the filling:
For the pastry:
Directions
-
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.
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Once the ingredients have been well combined, cover with foil and place the bowl in the fridge for at least an hour.
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Remove from the fridge and place the pastry on a floured board, then roll it out until it is about 3-4mm thick.
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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.
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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.
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