Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart
I used to make marron cream with candied chestnuts and heavy cream, but by blending sweet potatoes (mashed up with sweetened chestnuts), the cream became even more delicious.
Using a spongecake batter brought out the flavor of the marron more than almond cream. The whipped cream in Step 7 is made by adding (100 ml heavy cream, 10 g granulated sugar), and whipping. For 20 cm [7.9 in] tart mold. Recipe by ko-ko
Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart
I used to make marron cream with candied chestnuts and heavy cream, but by blending sweet potatoes (mashed up with sweetened chestnuts), the cream became even more delicious.
Using a spongecake batter brought out the flavor of the marron more than almond cream. The whipped cream in Step 7 is made by adding (100 ml heavy cream, 10 g granulated sugar), and whipping. For 20 cm [7.9 in] tart mold. Recipe by ko-ko
Cooking Instructions
- 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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