Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart

Name: Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart
Yield: 8 servings
Cuisine: American
Ingredients: 1 Tart dough; 60 grams Butter; 60 grams Granulated sugar; 60 grams Almond flour; 1 large Egg; 1 tsp Lemon juice; 100 grams Candied Japanese Chestnuts; 100 grams Candied Japanese Chestnut Syrup; 100 grams Heavy cream; 100 grams Whipped Cream; 100 grams Candied Japanese Chestnuts

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

8 servings

1Tart dough
Almond Cream:
60 gramsButter
60 gramsGranulated sugar
60 gramsAlmond flour
1 largeEgg
1 tspLemon juice
Marron Cream
100 gramsCandied Japanese Chestnuts
100 gramsCandied Japanese Chestnut Syrup
100 gramsHeavy cream
Sweet Chestnuts mashed with Sweet Potatoes - Recipe ID: 896220
100 gramsWhipped Cream
100 gramsCandied Japanese Chestnuts

Saved

Steps

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.