Recipe of Any-night-of-the-week Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Steps to Make Super Quick Homemade Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart using 14 ingredients and 9 steps. Here is how you cook it.

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

Ingredients and spices that need to be Make ready to make Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart:

1. 1 Tart dough
2. Almond Cream:
3. 60 grams Butter
4. 60 grams Granulated sugar
5. 60 grams Almond flour
6. 1 large Egg
7. 1 tsp Lemon juice
8. Marron Cream
9. 100 grams Candied Japanese Chestnuts
10. 100 grams Candied Japanese Chestnut Syrup
11. 100 grams Heavy cream
12. Sweet Chestnuts mashed with Sweet Potatoes - Recipe ID: 896220
13. 100 grams Whipped Cream
14. 100 grams Candied Japanese Chestnuts

Instructions to make to make Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart

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.

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