Mont Blanc Tart

Mont Blanc Tart

I turned my favorite brown Mont Blanc cake into a tart. This is an extravagant tart with 4 rich layers - the crust, almond cream, heavy cream and chestnut cream.

Ingredients: 18 cm tart pan

Your favorite tart dough (or refer to Recipe ID: 507250)
Chestnut cream
200 g
★Heavy cream
150 ml
2 tablespoons
1/2 teaspoon
※Butter (brought to room temperature)
60 g
※Almond flour
60 g
60 g
1/3 teaspoon


1. Set the oven to 170°C. After preparing the tart crust (up to pre-baking stage), make the almond cream with the ※ ingredients. You just need to stir them together.
2. Pour the almond cream into the tart, (it will look pretty if you use a pastry bag) and bake at 170°C for about 20 minutes. After it has turned golden brown, let it cool.
3. Next, make a firm whipped cream by whisking the ★ ingredients together. Mix 1/3 of the whipped cream with the chestnut cream, and pass the cream through a strainer.
4. Once the baked almond crust has cooled, mount up the remaining 100 ml of whipped cream on top of it (it's best if you use a pastry bag...) You could go all out and scatter chestnuts simmered in sugar syrup in their skin on top of the cake if you prefer.
5. Pipe the chestnut cream on top. To make it look pretty, cover the top of the tart by going back and forth in one direction from the edge, then turn it 90 degrees to go back and forth in the other direction. Decorate with chestnuts in syrup and so on, and it's done!

Story Behind this Recipe

This is my favorite sweet. If you make the tart crust yourself instead of using a storebought one (which is expensive), this doesn't cost a lot to make! This sweet makes me so happy!