Recipe of Super Quick Homemade Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart
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Many things affect the quality of taste from Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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 must prepare a few ingredients. You can cook Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart using 14 ingredients and 9 steps. Here is how you can achieve that.
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 Take to make Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart:
- 1 Tart dough
- Almond Cream:
- 60 grams Butter
- 60 grams Granulated sugar
- 60 grams Almond flour
- 1 large Egg
- 1 tsp Lemon juice
- Marron Cream
- 100 grams Candied Japanese Chestnuts
- 100 grams Candied Japanese Chestnut Syrup
- 100 grams Heavy cream
- Sweet Chestnuts mashed with Sweet Potatoes - Recipe ID: 896220
- 100 grams Whipped Cream
- 100 grams Candied Japanese Chestnuts
Steps 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.
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