Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart
Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sweet chestnuts mashed with sweet potatoes: mont blanc tart. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sweet chestnuts mashed with sweet potatoes: mont blanc tart using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart:
  1. Prepare 1 Tart dough
  2. Take Almond Cream:
  3. Prepare 60 grams Butter
  4. Get 60 grams Granulated sugar
  5. Get 60 grams Almond flour
  6. Take 1 large Egg
  7. Prepare 1 tsp Lemon juice
  8. Take Marron Cream
  9. Prepare 100 grams Candied Japanese Chestnuts
  10. Make ready 100 grams Candied Japanese Chestnut Syrup
  11. Take 100 grams Heavy cream
  12. Prepare Sweet Chestnuts mashed with Sweet Potatoes - Recipe ID: 896220
  13. Make ready 100 grams Whipped Cream
  14. Make ready 100 grams Candied Japanese Chestnuts
Instructions to make Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart:
  1. Refer tofor the tart mold (or use whatever tart dough you prefer).
  2. Making the almond cream: Combine butter and granulated sugar into a bowl and mix, add a beaten egg, and mix well.
  3. Add almond powder and lemon juice to Step 2, mix well, and let it sit for a while to let the flavor soak in.
  4. Pack the almond cream from Step 3 into the tart batter from Step 1, and bake in an oven at 355°F/180°C for about 30~35 minutes. Cover with aluminum foil if it looks like it is going to burn.
  5. Marron Cream: Combine 100 g candied chestnuts, 100 g candied chestnut syrup, 100 g heavy cream in a blender, and blend into a paste.
  6. Mashed Sweet Potatoes with Sweetened Chestnuts: Make Steps 2~6 of, and add half the amount to Step 5.
  7. Place a round cap (3 mm) onto a pastry bag, and squeeze in the whipped cream flavored to your preference.
  8. Squeeze the marron cream from Step 6 on top using the same cap.
  9. Squeeze the remaining chestnut kinton on top, and decorate with 100 g candied chestnuts and silver dragees, and it is done.

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