mont blanc meringue

Try our delicious single-serving mont blanc tarts, made with tartlets topped with crumbled meringues, whipped cream, and mouthwatering chestnut cream.

Mont Blanc Tart

Large Egg Whites

Salt

Icing Sugar

350 g of Peeled Chestnuts

Rice Milk

Cocoa

Vanilla Extract

White Flour

tsp of Baking Powder

Lemon Zest

g of Maple Syrup

45 mL of Rapeseed Oil

60 mL of Cold Water

Double Cream

Whip the egg whites with 1 pinch salt and 200g of sugar into firm peaks. Pipe over a baking tray into circles the size of your tart tins. Bake the meringues at 120°C (245°F) for 1 hour and then cool over a wire rack.

Boil the chestnuts with milk for 20 minutes, then drain away half of the milk and blend all into a smooth paste. Mix the chestnut paste with cocoa powder, ​1 tsp of vanilla extract, and ​75g of icing sugar. Keep in the fridge for 20 minutes.

Make the tart dough with flour, baking powder, 1 pinch of salt, lemon zest, maple syrup, oil, and cold water mixed in a bowl. Roll out the dough, cut out the discs, and line the tart tins. Bake them filled with baking beads at 175°C (345°F) for 25 minutes.

Whip the double cream with ​1 tsp of vanilla and ​10g of icing sugar until fluffy. Transfer 2/3 of the whipped cream into another bowl and stir in crumbled meringues.

Divide the meringue mix among the tart bases forming a dome. Pipe the chestnut paste mixed with the remaining whipped cream over the tarts to form a bird-nest shape. Garnish with dusted icing sugar and dark chocolate shavings. Enjoy!

Top 2 mont blanc meringue recipes from across the web

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Mont Blanc Tart

Mont Blanc Tart

Top 2 mont blanc meringue recipes from across the web

The most viewed mont blanc meringue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mont Blanc Tart

Mont Blanc Tart

The most viewed mont blanc meringue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine