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Mont Blanc a la Pumpkin

Mont Blanc a la Pumpkin

The fresh cream and pumpkin are great together. The rum gives a little kick, and the crust is flaky. Makes a great present too. You can put it all together in just a couple of hours.

Ingredients: Makes seven 5x5cm tarts

Egg
5
(Tart)
Sugar
30 g
Cake flour
120 g
Butter
40 g
Peanut butter
10 g
Vanilla oil
5 drops
(Peanut Cream)
Peanuts
20 g
Almond flour
20 g
Peanut butter
30 g
Butter
20 g
Egg
1
Sugar
30 g
(Filling)
Kabocha squash (or pumpkin)
710 g (about half of pumpkin)
Sugar
5 tbsp (can differ with sweetness of the pumpkin)
Butter
1 tbsp
Rum
1 tbsp
Vanilla oil
5 drops
Powdered coffee creamer
4 tbsp
(Pumpkin Cream)
Filling
Use about half of above
Fresh cream
Use about half of below
(Fresh Cream)
Heavy cream
200 ml
Sugar
2 tbsp
Rum
1 tsp
(Decorations)
Raisins
as desired
Kabocha (Pumpkin) seeds
7
Almonds
7
Your favorite dried fruits
7 pieces
Kabocha squash
as desired
Chocolate chips
as desired
Cocoa powder (or cinnamon)
as desired

Steps

1. First, make the tart crust. Bring the butter to room temperature in advance. Knead it in a bowl, then mix in the sugar until the mixture becomes white. Fold each beaten egg into the mixture 3 times, then put in the vanilla oil and mix again.
2. Next, sprinkle in the flour and mix gently with a spatula. Wrap the dough in saran wrap then set it aside in the refrigerator for 30 minutes.
3. In the meantime, take the pumpkin you will use for the filling and remove the skin and seeds with a knife. Cut it into appropriately sized pieces, put on a plate, and microwave for 12 to 15 minutes.
4. While the pumpkin is warming up, make the peanut cream. Crush the peanuts into a powder with a knife. In a bowl knead the peanut butter and butter together then put in the sugar and mix until the mixture becomes white. Put in the beaten egg, almond flour, and crushed peanuts and stir.
5. Preheat your oven to 170°C. Next, cut the dough for the crust into 7 pieces, flatten each with a rolling pin then fit into tart cups. Put in a few chocolate chips (or raisins) then put a scoop of peanut cream in with a spoon. Bake at 170°C for 25 minutes.
6. While the tart is baking, carefully break up the pumpkin you warmed up in the microwave, strain it, then mix with the other ingredients for the filling.
7. Separate the filling into two equal parts and place into separate containers. When the tart is done baking, place on a cooling rack and let cool.
8. Next whip the fresh cream. Put in the sugar and rum and whisk until soft peaks form. Put half of this into one of the containers of filling and mix together to make the pumpkin cream. Whip the remaining cream up a little bit more.
9. Separate the filling into 7 parts and put on top of the tart. Cover the filling with the leftover cream.
10. Put the pumpkin cream into a pastry bag and squeeze around the cream on top of the tart.
11. Finally, decorate as you see fit and you will be all done.
12. When you cut the tart in half, it looks like this.

Story Behind this Recipe

I wanted to make my own unique recipe after making user Sabumochi's mont blanc. I took their idea of putting raisins in the bottom of the tart and tried modifying it with chocolate chips. I really wanted to make it with almond flour but I didn't have enough. So I thought about it and then realized I had peanuts so I changed it to peanut powder. The butter I tried changing to peanut butter. I was worried about what it would taste like but it turned out surprisingly good!