Mont Blanc Tart Recipe モンブランタルトの作り方

Mont Blanc Tart Recipe モンブランタルトの作り方

Salut! This is Emojoie! This time I made a dessert with chestnut, Mont Blanc tart. First of all, I make tart dough. Ingredients are written in the description of this video. Add 35 g of powdered sugar to 60 g softened unsalted butter. Add 1/2 pieces of whole egg (25 g) in several times and mix. Shift 120 grams of cake flour and add. Remove the dough to the table, press it with your palm to make it flat. Wrap the dough so that it won’t dry out,
keep it cool in the refrigerator for 3 to 4 hours. Knead the dough lightly to make it easy to stretch. Stretch the dough larger than 18 cm tart mold. Cut away extra dough. Paste the dough firmly in a tart mold. Make holes with a fork so that the dough will not inflate. Put a cooking sheet on the dough and weigh the tart stones etc. Bake in an oven at 180 ℃ for 10 minutes. Remove tart stones and bake at 180 ℃ for 10 minutes again. Then, let it cool. Next, I will make almond cream (crème d’amande). Mix softened unsalted butter 50 g, powdered sugar 40 g, almond meal 60 g, 3 g of corn starch and 1 whole egg together. Bake at 180 ℃ for 20 minutes. I will make a chestnut cream with marron paste. Marron paste should be kneaded and softened with a rubber spatula and mixed with other ingredients. Add 50 g unsalted butter to 200 g marron paste. After adding 50 ml of whipping cream, it is completion of chestnut cream. Make whipped cream with 150ml heavy cream and 10g sugar. Squeeze the chestnut cream with a piping tip for Mont Blanc. After decorating chestnuts and herbs, it is completed! It’s crispy because I baked the tart dough preliminary! Chestnut cream, almond cream,
and the crispy tart dough make a very good match and tasty.

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Thank you for your cooperation in translation.
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▼ Ingredients for 18cm tart mold

· Tart dough
Unsalted butter 60 g
Powdered sugar 35 g
1/2 eggs (25 g)
Cake flour 120 g

· Almond Cream
Unsalted butter 50 g
Powdered sugar 40 g
Almond meal 60 g
Corn starch 3g
1 whole egg

· Chestnut cream
Marron paste 200 g
Unsalted butter 50 g
Whipping cream 50ml

·Whipped cream
heavy cream 150ml
Sugar 10g

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