Sweet Chestnut Mont Blanc Tart With Mousse
Sweet Chestnut Mont Blanc Tart With Mousse

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, sweet chestnut mont blanc tart with mousse. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet Chestnut Mont Blanc Tart With Mousse is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Sweet Chestnut Mont Blanc Tart With Mousse is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sweet chestnut mont blanc tart with mousse using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Chestnut Mont Blanc Tart With Mousse:
  1. Get 18 cm tart Your preferred pastry base
  2. Make ready 50 grams Chocolate
  3. Get Mousse
  4. Make ready 70 grams Milk Jam
  5. Prepare 5 grams Gelatin
  6. Take 50 ml Water
  7. Take 1 Egg white
  8. Get 20 grams Granulated sugar
  9. Get 100 ml Heavy cream
  10. Get Marron Cream
  11. Get 180 grams Peeled sweet chestnuts
  12. Take 50 ml Milk
  13. Make ready 100 ml Heavy cream
  14. Make ready 10 grams Sugar
  15. Make ready 100 ml Heavy cream for decoration
  16. Get 90 grams Sweet chestnuts for decoration
Instructions to make Sweet Chestnut Mont Blanc Tart With Mousse:
  1. Bake any tart base you like and let it cool.
  2. Roughly break up the chocolate and melt it in a bowl suspended over hot water. Coat it over the tart base, chill and set in the fridge.
  3. For the mousse: Sprinkle the gelatin into the water and leave to soak. Use the bowl in which you melted the chocolate earlier and melt the gelatin mixture and milk jam together whilst suspended over boiling water.
  4. Add the egg whites into a bowl and whip them into a meringue. When you start whisking, add the sugar and keep going until stiff peaks form.
  5. In a separate bowl, whip the cream until stiff peaks form.
  6. Add the whipped ingredients from steps 4 and 5 into the mixture from step 3 and mix lightly. Once everything is combined, pour the mixture onto the tart base and put it in the refigerator.
  7. For the cream: Heat the sweet chestnuts in the microwave for 2 minutes to make them easier to crush. Crush the chestnuts with a masher and mix them with the sugar. Finally add the milk little by little and mix until smooth.
  8. Strain the sweet chestnuts. In a separate bowl, whip some cream until stiff peaks form. Add the strained sweet chestnut mixture.
  9. Once the mousse has set, roughly crush up the sweet chestnuts for decoration alongside the whipped cream intended for decoration.
  10. Pipe the marron cream in swirls and finish decorating with leftover cream and sweet chestnuts.
  11. If you have some cream left over, just put it in a serving dish or container and leave it to set in the fridge. You'll end up with a dessert like this.

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