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The ingredients needed to cook Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart:
- Get 1 Tart dough
- Use Almond Cream:
- Use 60 grams Butter
- Provide 60 grams Granulated sugar
- Use 60 grams Almond flour
- Provide 1 large Egg
- Get 1 tsp Lemon juice
- Use Marron Cream
- Prepare 100 grams Candied Japanese Chestnuts
- Get 100 grams Candied Japanese Chestnut Syrup
- Use 100 grams Heavy cream
- You need Sweet Chestnuts mashed with Sweet Potatoes - Recipe ID: 896220
- Get 100 grams Whipped Cream
- Take 100 grams Candied Japanese Chestnuts
Instructions to make Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart:
- Refer tofor the tart mold (or use whatever tart dough you prefer).
- Making the almond cream: Combine butter and granulated sugar into a bowl and mix, add a beaten egg, and mix well.
- Add almond powder and lemon juice to Step 2, mix well, and let it sit for a while to let the flavor soak in.
- 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.
- Marron Cream: Combine 100 g candied chestnuts, 100 g candied chestnut syrup, 100 g heavy cream in a blender, and blend into a paste.
- Mashed Sweet Potatoes with Sweetened Chestnuts: Make Steps 2~6 of, and add half the amount to Step 5.
- Place a round cap (3 mm) onto a pastry bag, and squeeze in the whipped cream flavored to your preference.
- Squeeze the marron cream from Step 6 on top using the same cap.
- Squeeze the remaining chestnut kinton on top, and decorate with 100 g candied chestnuts and silver dragees, and it is done.
Mash the just steamed and peeled sweet potato until smooth. Bring the cream to a boil, and add into the mashed sweet potato puree. So, this purple sweet potato mont blanc was taught yesterday in Jaya So alot of them are small cakes, pastries and small tarts / pies. It takes abit of effort. the original Mont Blanc calls for chestnut, but chestnuts are not that. Appropriately shaped like the beautiful Mont Blanc, this classic French pastry features chestnut purée piled on top of meringue rounds and topped with whipped cream for a subtlety sweet dessert that looks like a little snowy. pate sucree tart crust, creme d'amandes, creme chantilly, okinawan sweet potato topping. really good but too much work! i spent hours trying to strain the sweet potato mixture. see my first attempt on mont blanc here. explore see my first attempt on mont blanc here.
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