Mont Blanc Chestnut Dessert Tart

 

Ingredients:

For the Shortbread Crust:

• 2 cups chestnut flour
• 1/2 cup whole wheat flour or plain flour
• 1 pinch of salt
• 1/2 pound (2 sticks) unsalted butter, cut into small pieces
• 1 tablespoon bourbon vanilla extract (or plain vanilla extract)
• 2 tablespoons sugar
• 1 egg yolk
• 1 egg, beaten

For the Chestnut Cream Filling:

• 400g tin (or approx 2 cups homemade) chestnut purée
• 250ml (approx 1 cup) heavy whipping cream
• 1 tablespoon dark rum (optional)  
• Marrons glacés or maple candied walnuts (optional)

For the Meringue:

• 3/4 cup icing sugar, plus more for dusting
• 3 teaspoons all-purpose flour
• 2 egg whites
• 100g (approx 1/2 cup) white sugar

Instructions:

Make Shortbread Crust:

1. In a large mixing bowl or food processor, whisk or pulse together flours, salt, and sugar.
2. Cut slightly softened butter into small pieces and add to flour mixture.
3. Incorporate butter into flour mixture using your fingertips or a food processor.
4. Make a well in the middle of the flour mixture and add beaten egg and yolk. Incorporate into the mixture using a fork or food processor.
5. Gather into a ball, cover in plastic wrap, and refrigerate for 15 minutes (or up to 24 hours).
6. Preheat oven to 350°F (175°C). Grease pie/tartlet pan.
7. Lightly flour your work surface and roll out dough to approximately 1/4 inch thick.
8. Gently lift up the dough and place it into the pan. Firmly press it into place, especially on the sides.
9. Bake blind for 15-20 minutes, or until it begins to turn golden. Allow to cool completely before filling.

Make Meringue:

1. Turn oven down to 280°F (140°C).
2. Mix 60g (approx 1/2 cup) icing sugar with flour.
3. Whisk egg whites in a standing mixer or with a hand mixer until they reach soft peaks.
4. Add white sugar a spoon at a time, continually whisking, until the mixture is glossy and holds stiff peaks.
5. Fold in icing sugar/flour mixture.
6. Spoon meringue into a piping bag with your desired nozzle.
7. Pipe little meringues onto a lined baking tray and bake for 1 hour, or until hard. Leave the oven door slightly open with a wooden spoon to allow moisture to escape.
8. Let meringues cool completely. Store in an airtight container if desired.

Make Chestnut Cream Filling:

1. Beat chestnut purée until soft.
2. In a separate bowl, whip heavy cream until it reaches soft peaks.
3. Beat in remaining icing sugar and dark rum (if using).
4. Spoon into a piping bag fitted with a star nozzle and chill for 15 minutes.

Assemble Tart:

1. Pipe chestnut cream filling into the cooled tart case in stripes.
2. Pipe remaining mixture onto the top in blobs.
3. Dot with meringue cookies and marrons glacés or candied walnuts.
4. Dust the top with icing sugar.
5. Serve and enjoy within 2-3 days. Store covered in plastic wrap refrigerated.

Optional additions:

• For extra flavor: Add a teaspoon of orange zest or a pinch of ground cinnamon to the chestnut cream filling.
• For a richer texture: Use heavy whipping cream instead of regular whipping cream.
• For a sweeter filling: Increase the amount of maple syrup or honey in the chestnut cream filling.

Enjoy your delicious Chestnut Tart!