Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart

1. 1

   Refer tofor the tart mold (or use whatever tart dough you prefer).

2. 2

   Making the almond cream: Combine butter and granulated sugar into a bowl and mix, add a beaten egg, and mix well.

3. 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. 4

   Pack the almond cream from Step 3 into the tart batter from Step 1, and bake in an oven at 355F/180C for about 30~35 minutes.

5. 5

   Cover with aluminum foil if it looks like it is going to burn.

6. 6

   Marron Cream: Combine 100 g candied chestnuts, 100 g candied chestnut syrup, 100 g heavy cream in a blender, and blend into a paste.

7. 7

   Mashed Sweet Potatoes with Sweetened Chestnuts: Make Steps 2~6 of, and add half the amount to Step 5.

8. 8

   Place a round cap (3 mm) onto a pastry bag, and squeeze in the whipped cream flavored to your preference.

9. 9

   Squeeze the marron cream from Step 6 on top using the same cap.

10. 10

    Squeeze the remaining chestnut kinton on top, and decorate with 100 g candied chestnuts and silver dragees, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.