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Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart
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Chef :
cookpad.japanSweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart
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.
Ingredient
Food ration :
8 servings
60 grams
Butter
60 grams
Granulated sugar
60 grams
Almond flour
1 large
Egg
1 tsp
Lemon juice
100 grams
Candied Japanese Chestnuts
100 grams
Candied Japanese Chestnut Syrup
100 grams
Heavy cream
100 grams
Whipped Cream
Cooking instructions
* Step 1
Refer tofor the tart mold (or use whatever tart dough you prefer).
* Step 2
Making the almond cream: Combine butter and granulated sugar into a bowl and mix, add a beaten egg, and mix well.
* Step 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.
* Step 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.
* Step 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.
* Step 6
Mashed Sweet Potatoes with Sweetened Chestnuts: Make Steps 2~6 of, and add half the amount to Step 5.
* Step 7
Place a round cap (3 mm) onto a pastry bag, and squeeze in the whipped cream flavored to your preference.
* Step 8
Squeeze the marron cream from Step 6 on top using the same cap.
* Step 9
Squeeze the remaining chestnut kinton on top, and decorate with 100 g candied chestnuts and silver dragees, and it is done.
Note: if there is a photo you can click to enlarge it
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