Delicious Mont Blanc Tarts for a Sweet Treat!

Are you looking for a tart recipe that’s all the rage? Look no further than these Mont Blanc tarts. This French dessert is appropriately named after the highest mountain of the Alps and truly looks like a snow-capped mountain.

The Mont Blanc tart fills crisp pastry rings with sweetened chestnut purée and tops them with whipped cream, baked meringue, and powdered sugar. The tart filling not only tastes heavenly but also looks beautiful with its white color and voluminous swirls.

But this isn’t just any chestnut tart recipe. Yotam Ottolenghi and Helen Goh, two pastry gurus, adapted this Mont Blanc chestnut dessert from a classic French recipe by adding maple syrup to balance the sweetness of the pastry cream filling. They also used unsalted butter for the crust instead of pastry dough, giving it an even richer taste.

So why not impress your friends and family with something unique that they might never have tried before? Dust off your 5-centimeter ring molds or use a cookie cutter as a substitute, and get ready to whisk up some heavy cream and eggs for this decadent Mont Blanc tart recipe.

Why You’ll Love This Recipe

Mont Blanc Tarts from Sweet
Mont Blanc Tarts from Sweet

If you’re searching for a sweet, indulgent dessert that’s perfect for any occasion, look no further than Mont Blanc Tarts! This delightful dessert will satisfy your sweet tooth and leave you feeling completely satisfied.

What is Mont Blanc? It’s a delectable French dessert made from sweetened chestnut purée, topped with whipped cream and baked meringue. Appropriately named “snow-capped,” this tasty treat is sure to please even the most discerning of palates.

The best part about this tart recipe is that it can be customized to fit your taste preferences. Want to add a little extra flavor to your Mont Blanc Tarts? Try incorporating some brandy, vanilla extract, or dark chocolate for a delicious twist. Or switch out the chestnuts for pecan halves or other nuts and make it your own!

Whether you’re hosting a dinner party or just looking for something special to satisfy your cravings, these blanc tarts recipes are perfect. With their delicate pastry and light, fluffy filling, you won’t be able to resist taking another bite.

So if you want to impress your guests with a sophisticated dessert that tastes as good as it looks, Mont Blanc Tarts are the way to go!

Ingredient List

 Delicate meringue biscuits atop a mountain of luscious chestnut cream.
Delicate meringue biscuits atop a mountain of luscious chestnut cream.

Here are the ingredients you will need to make these Mont Blanc tarts:

For the Crust:

  • 140g unsalted butter
  • 70g powdered sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 250g all-purpose flour
  • Pinch of sea salt

For the Chestnut Filling:

  • 565g sweetened chestnut purée
  • 120ml water
  • 60ml white wine vinegar
  • 1/4 tsp salt
  • 200g granulated sugar
  • 50g light corn syrup

For the Meringue Whipped Cream:

  • 175ml heavy cream
  • Pinch of sea salt
  • 50g granulated sugar
  • 1 tbsp. brandy or maple syrup
  • Pecan halves, for garnish
  • Dark chocolate, shaved

You can easily find most of the ingredients in any supermarket or grocery store. However, if you have trouble finding chestnut puree, try looking for it online or at a specialty food store.

The Recipe How-To

 The perfect ratio of tartness to sweetness in every bite of the Mont Blanc Tarts.
The perfect ratio of tartness to sweetness in every bite of the Mont Blanc Tarts.

Preparing the Tart Crust

First, I preheat the oven to 180°C. Then, I whisk together 1/2 cup unsalted butter and 1/4 cup granulated sugar until fluffy. Next, I gradually add in 1 1/4 cups all-purpose flour and a pinch of salt, mixing well with a spatula each time until everything is well combined.

Using my hands, I shape the crust into a ball and let it rest in the fridge for 30 minutes.

Once rested, I roll out the crust between two pieces of parchment paper to 3mm thickness. I cut out circles using a cookie cutter or tart ring with approximately 5-centimeter diameter. Then, I place them into a greased muffin tin or tart rings pressing down gently to conform with its shape.

For pre-baking, I place parchment paper on top of the crusts and fill up with baking beads or pie weights so that they don’t puff up during baking. Bake for 10-12 minutes or until lightly golden brown. Remove from the oven and let them cool completely.

Making the Mont Blanc Tart Filling

While waiting for the tart crusts to bake and cool, I prepare the Mont Blanc tart filling – a delicious mix of meringue and whip cream combined with chestnut puree and brandy for additional flavor.

First, I whisk up four egg whites at room temperature with a pinch of sea salt until they form soft peaks. Afterward, gradually add in 1 tablespoon white wine vinegar and 2 tablespoons powdered sugar while still whisking continuously until stiff peaks form.

On another mixing bowl, I blend together 500 grams sweetened chestnut puree, 11/2 tablespoons brandy, and 1 teaspoon vanilla extract.

Using a spatula, I fold in around one-fourth of the meringue into the sweetened chestnut mixture to lighten it first before carefully folding in the remaining meringue, ensuring not to over-mix it so as not to lose its fluffiness.

Whipping Up The Heavy Cream

Lastly, it’s time to whip up some heavy cream. On an electric mixer fitted with a whisk attachment, I beat together 2 cups cold heavy cream, 1/4 cup powdered sugar, and a touch of vanilla extract until it forms stiff peaks after about three-to-five minutes of continuous whipping.

Putting Everything Together

To assemble this luscious Mont Blanc Tarts, I used a piping bag filled with whipped cream to pipe some onto each tartlet’s bottom layer evenly. Then using another piping bag filled with chestnut meringue whipped cream filling to top off each tartelette’s whipped cream generously.

Afterward, accomplishing that snow-capped tartelette look by grating some good quality dark chocolate on top sprinkled along with some chopped pecans halves while drizzling with homemade caramel made from heating up in a

Substitutions and Variations

 A stunning dessert that is sure to impress at any dinner party.
A stunning dessert that is sure to impress at any dinner party.

If you’re feeling creative and adventurous, there are many ways to put your own spin on these Mont Blanc tarts. Here are a few suggestions for different variations and substitutions to try:

– Topping Variations: While whipped cream is the classic choice for topping these tarts, you could also try using a flavored cream or frosting, such as chocolate or hazelnut. Alternatively, you could replace the cream entirely with berries, such as strawberries or raspberries, for a fresh and fruity twist.

– Chestnut Purée Substitutions: If you can’t find chestnut purée at your local grocery store, there are a few different substitutions you can try. Sweet potato purée or pumpkin purée can both work well as a replacement in this recipe, as they have a similar texture and flavor profile.

– Dough Variations: While the recipe calls for a basic pastry dough made with all-purpose flour and unsalted butter, you could experiment with making your own variation by adding in different flavors or ingredients. For example, you could try adding grated cheese to the dough for a savory twist, or using almond flour instead of all-purpose flour for a nutty flavor.

– Chocolate Additions: While dark chocolate is used in this recipe to make the snow-capped peaks on top of the tarts, you could incorporate more chocolate throughout for an extra indulgent dessert. Try adding chocolate chips to the pastry dough or mixing in a chocolate drizzle into the chestnut filling.

Remember that cooking and baking is all about experimentation and finding what works best for your taste buds. So don’t be afraid to try out some of these substitutions and see what delicious creations you can come up with!

Serving and Pairing

 Using a piping bag to decorate the tarts with chestnut cream is a great way to showcase your creativity.
Using a piping bag to decorate the tarts with chestnut cream is a great way to showcase your creativity.

These delectable Mont Blanc tarts are elegant and whimsical, destined to impress your guests. Serve them slightly chilled to accentuate their sweetness and the rich flavors of chestnuts and dark chocolate. These tarts can be served as a sweet treat on their own, but they also pair well with a variety of beverages.

I recommend serving these tarts with a hot cup of coffee or tea, which will help balance out the richness of the dessert. The bitterness of the coffee or tea will cut through the sweetness of the Mont Blanc tart filling, creating a perfectly balanced taste.

If you’re in the mood for something stronger, try pairing these tarts with some brandy or white wine vinegar. The acidic kick from these beverages will complement the sweetness of the dessert, while the subtle smokiness of the brandy will complement its nuttiness.

You can also pair these Mont Blanc tarts with other desserts like strawberry shortcake or chestnut cake for a more elaborate dessert spread. The possibilities are endless with this versatile dish.

However you decide to serve it, these iconic Mont Blanc tarts are guaranteed to leave a lasting impression on your guests.

Make-Ahead, Storing and Reheating

 The crispy crust of the tarts adds texture to the dessert while complementing the creamy filling.
The crispy crust of the tarts adds texture to the dessert while complementing the creamy filling.

As with any tart, you want to make sure that your Mont Blanc Tarts are prepared with ample time for the flavors to meld together. This is why they are perfect for making ahead of time. You can prepare these tarts up to two days in advance and store them in an airtight container in the refrigerator.

When it comes to serving, let the tarts come to room temperature for about 10 to 15 minutes before plating. This will allow the richness of the tart filling and the snow-capped meringue whipped cream topping to reach their full potential.

If you have any leftover tarts, you can store them in an airtight container in the fridge for up to three days. However, it is important to note that meringue whipped cream does not freeze well. Therefore, it is best not to freeze these tarts.

If you wish to reheat your Mont Blanc Tarts, preheat your oven to 350°F (180°C), place the tarts on a baking sheet and bake them for about 10 minutes. This will ensure that your tarts retain their texture and flavor.

Remember, this dessert is best enjoyed fresh out of the oven or at room temperature. A tip to keep in mind is that any leftover tarts can be warmed up slightly in the microwave before serving. Just be careful not to overheat as the whipped cream topping may become runny.

With these simple make-ahead and reheating tips, you can enjoy these delectable Mont Blanc Tarts whenever you please!

Tips for Perfect Results

 The dusting of powdered sugar atop the chestnut cream adds an elegant finish to the dessert.
The dusting of powdered sugar atop the chestnut cream adds an elegant finish to the dessert.

Baking always requires precision and accuracy to achieve perfect results. While making the Mont Blanc tarts, there are certain tips that you should keep in mind to make sure they turn out perfectly. Below are some tips that will come in handy:

One of the most important things while making the tart is to use fresh and high-quality ingredients. From chestnut purée to heavy cream, using fresh and high-quality products will significantly impact the taste and texture of your Mont Blanc tart.

To ensure that your Mont Blanc tarts have a uniformly golden-brown exterior, use an egg wash just before baking. The egg wash helps give your tart a beautiful sheen and an even color, making them look almost too good to eat.

Another crucial tip for perfect Mont Blanc tarts is measuring ingredients accurately. Follow the recipe given measurements for flour, sugar, and cream precisely to avoid making any errors.

A key thing to keep in mind while baking the meringue for the topping is to do it slowly. A slow whisking process keeps the air bubbles inside the meringue smaller, helping it hold its shape longer once baked.

Once your tart is complete, let it cool down on a wire rack before serving. This allows air to circulate both below and above the dessert to allow for a smooth finish.

Another helpful tip is to sift powdered sugar over your tart as a finishing touch before serving. It ensures equal distribution of sugar on every bite, giving it an aesthetically pleasing touch.

Lastly, don’t forget to enjoy yourself and have fun while baking. Many top-rated pastry chefs will agree that baking is an art form that needs creativity and passion to be successful.

By following these tips, you are guaranteed perfect results every time you bake Mont Blanc tarts, making them a hit among everyone who tries them.


Now that you know how to make Mont Blanc Tarts, let’s tackle some frequently asked questions to further refine your skills in this recipe. From ingredient substitutions to baking tips, these FAQs will help you gain more confidence in mastering the art of making Mont Blanc Tarts. So without further ado, let’s dive into the most common queries among our avid bakers.

What are Mont-Blanc dessert made of?

One of the most beloved traditional French desserts is the Mont Blanc, a sweet treat consisting of baked meringue, scrumptious whipped cream, and delicious chestnut cream. The dessert is aptly named after the tallest snowy mountain in the Alps and is beautifully presented with a sprinkle of powdered sugar.

What is Mont-Blanc Flavour?

Mont Blanc is a classic French dessert made of chestnut purée formed into long, thin strands resembling the snowy peak of a mountain. It is sweetened and topped with whipped cream, originating in the 1800s in Paris. The dessert is named after the famous Mont Blanc mountain due to its resemblance to the snow-capped peak.

What is tart filling made of?

The usual filling for a fruit tart consists of a rich and creamy pastry cream prepared using a combination of milk, eggs, vanilla, sugar, cornstarch, and butter.

Why is it called Mont-Blanc cake?

This sweet treat, known for its snowy appearance resembling the prominent peak shared by France and Italy, is believed to have originated in the latter country. However, it has been welcomed with open arms in French pastry shops and enjoyed by enthusiasts for many years.

Bottom Line

In conclusion, the Mont Blanc Tarts recipe is a must-try dessert for any pastry lover or food enthusiast. Its mix of meringue whipped cream and sweet chestnut purée filling, topped with a snow-capped white meringue, make it one of the most exquisite and impressive dessert recipes out there.

Not only is it a show-stopper, but it’s also versatile enough to be served at any occasion or time of year. You can opt for different toppings or variations such as using purple sweet potatoes, adding strawberries, or swapping out heavy cream for whipped coconut cream.

Overall, the Mont Blanc Tarts recipe provides a sophisticated and unique flavor profile that will impress any guest or loved one. So don’t hesitate to give it a try and indulge in this delicious French-inspired pastry!

Mont Blanc Tarts from Sweet

Mont Blanc Tarts from Sweet Recipe

Text excerpted from SWEET © 2017 by Yotam Ottolenghi and Helen Goh. Named after the snowy mountain they resemble, Mont Blanc tarts—with their white meringue, whipped cream and tan-colored chestnut purée—can often taste more fabulous than they look, with all that beige and white. We wanted to see if we could improve their visual appeal—bring in some more contrast by playing around with the colors, for example—but after various experiments (dark chocolate pastry, a lighter-colored purée), we were beginning to think that the timetested route up this particular mountain was the only winning one. It was a moment of pure synchronicity, then, that at one of our weekly pastry meetings there were various things lying around that came together in a flash: empty tart shells, candied pecans, an open can of chestnut spread. At the same time, Helen and Yotam both grabbed an empty shell, filled it with the chestnut spread, spooned over smooth whipped cream and added the element that had been missing—the candied pecans—which brought the crunch and the look needed. There’s a metaphor in there, we’re sure, about climbing mountains, not giving up and things tasting all the sweeter when you’ve had to work just a little bit harder to earn them.
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Course: Dessert
Cuisine: French
Keyword: < 4 Hours, Dessert
Prep Time: 1 hour 20 minutes
Cook Time: 30 minutes
Servings: 8 tarts
Calories: 491.1kcal


Flaky Pastry

  • 1 2/3 cups all-purpose flour
  • 8 1/2 tablespoons unsalted butter, fridge-cold, cut into 1/3-inch cubes, plus extra, as needed, for brushing
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon white wine vinegar
  • 3 tablespoons ice-cold water

Candied Pecans

  • 1 tablespoon maple syrup
  • 1 tablespoon light corn syrup
  • 1 tablespoon granulated sugar
  • 1 cup pecan halves
  • 1/8 teaspoon flaky sea salt


  • 2 ounces dark chocolate (70% cocoa solids)
  • 1 cup sweetened chestnuts, spread (we use Clement Faugier, whichever brand you use, just make sure it is not the unsweetened va

Vanilla Whipped Cream

  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon brandy


  • To make the flaky pastry:
  • Place the flour, butter, sugar and salt in the bowl of a food processor. Pulse a few times, until it is the consistency of fine breadcrumbs, then add the vinegar and water. Continue to pulse for a few seconds, then transfer to a work surface. Shape into a ball and flatten into a disk, cover in plastic wrap and set aside in the fridge for 1 hour (or up to 3 days).
  • Preheat the oven to 400°F/200°C.
  • When ready to roll out, allow the pastry to rest at room temperature for 30 minutes (if it has been in the fridge for more than a few hours) and place on a lightly floured work surface. Roll out the dough to about 1/8 inch/3 mm thick and cut out eight circles, 5 1/2 inches/14 cm wide. Reroll the dough, if necessary, to get eight circles.
  • Transfer one circle at a time to the 3 1/2-inch/9-cm-wide and 1-inch/3-cm-deep fluted tart pans and gently press the pastry into the corners of the pan; you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the pan, as the pastry can shrink a little when baked. Place in the fridge for 30 minutes to rest.
  • Line the pastry shells in the pans with parchment paper or paper liners and fill with rice or dried beans. Bake for 18 minutes, until the pastry is golden brown at the edges. Remove the rice and paper and bake for another 8 minutes, or until the shell is golden brown. Remove from the oven and set aside to cool completely on the baking sheet. Once cool, trim the shell (so that it can be removed from the pans) and set aside until ready to fill.
  • Line a rimmed baking sheet with parchment paper and set aside.
  • To make the candied pecans:
  • Combine the maple syrup, corn syrup and granulated sugar in a small saucepan and place over a low heat. Stir gently until the sugar has melted, then add the pecans and salt. Stir so that the nuts are coated in the syrup, then tip the nuts onto the lined baking sheet. Place in the oven for about 8 minutes, or until the syrup is bubbling around the nuts. Remove the baking sheet from the oven and set aside until completely cooled. When the nuts are cooled, the glaze should be completely crisp; if not, return them to the oven for a few minutes more. Once cooled, break or roughly chop the nuts into 1/4 -inch/0.5-cm pieces and set aside until ready to use.
  • To make the filling:
  • Place the chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water.  Stir occasionally until melted, then use a pastry brush to coat the inside of each tart shell with the chocolate. Set aside for about 30 minutes, to set, then fill with enough chestnut spread so that it rises about halfway up the sides of the tart shells.
  • To make the vanilla whipped cream:
  • Pour the cream into the bowl of an electric mixer with the whisk attachment in place. Add the confectioners’ sugar, vanilla extract and brandy and beat on high speed for 1 minute, or until medium-soft peaks form.
  • Divide the whipped cream among the tarts, so that it is slightly domed on top of the chestnut spread. Sprinkle the candied pecans generously on top—you might have a tablespoon or two left over, but these can be saved to munch on, to sprinkle over your next bowl of breakfast granola or porridge, or to use in the Knickerbocker Glory—and serve.
  • Equipment:
  • You will need eight mini fluted tart pans, about 3 ½ inch/9 cm wide and 1 inch/3 cm deep. Alternatively, you can make this in one large fluted tart pan, around 10 inches/25 cm wide and 1 inch/3 cm deep.
  • Make Ahead:
  • The pastry can be made up to 3 days ahead and kept in the fridge (covered in plastic wrap) until ready to roll. It can also be frozen for up to 2 months. The candied pecans can be made up to 5 days in advance and kept in an airtight container.
  • Storage:
  • Once assembled, the tarts are best eaten on the day they are baked.
  • Recipe courtesy of SWEET by Yotam Ottolenghi and Helen Goh.
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Your Own Notes


Serving: 924g | Calories: 491.1kcal | Carbohydrates: 34.3g | Protein: 5.6g | Fat: 38.9g | Saturated Fat: 19.4g | Cholesterol: 83.4mg | Sodium: 129.3mg | Fiber: 3.1g | Sugar: 8.7g

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