Mont Blanc (9, 4" tarts)

Mont blanc is generally a simple affair of pureed chestnuts and whipped cream, perhaps a meringue or cake inside to give it some substance. My version nestles the classic Mont Blanc into a chocolate tart shell with chocolate pastry cream and a dash of caramel in the Chantilly to ensure its irresistibility.

Admittedly, this is a little obnoxious to prepare. But it looks so stinkin’ tasty, right?

interior of the mont blanc

At any rate, all of the components will hold nicely in the fridge so you can whip them up in advance. Caramel on Monday. Tart dough on Tuesday. Pastry cream Wednesday. Glaze the chestnut garnish on Thursday. Assemble on Friday for your dinner party, be the talk of the town by Saturday.

Perhaps in an era of Semi-Homemade, I’m kidding myself to think that anyone will make this. But I’d like to think someone might. Here’s the recipe if you’re that someone. (Each link will take you to the individual recipes for the various component you’ll need.)

1/2 batch chocolate tart dough

10 ounces dark chocolate, melted

1/2 batch pastry cream

6 ounces chestnut puree (online sources: Sabaton, Roland, & Clement Faugier.)

5 ounces of caramel

5 ounces heavy whipping cream

18 whole chestnuts, roasted and peeled

A batch of hard caramel, prepared at the last minute

A Note on Equipment You can make a rustic version of this dessert without any special equipment, but if you’d like yours somewhat like the ones in the photo, the following piping bags and tips will help:

2 piping bags fitted with large, plain tips
1 piping bag fitted with a multi-opening tip

If you haven’t wrangled a pastry bag into submission before (or if you have and found it frustrating), these 12 tips for using a pastry bag will make the process mess and stress free.

Preparing the tart shells

Make and bake the chocolate tarts according to the recipe. Once the tarts have cooled, remove them from their tart pans and brush the inside of each generously with some of the melted chocolate. Place the brushed tarts on a sheet pan and refrigerate until the chocolate hardens (if you use tempered chocolate, you won’t need to refrigerate).

Flavoring the pastry creams

Meanwhile, divide the pastry cream into two 12 ounce portions.

Put one of the 12 ounce portions in a bowl and beat it with a hand/stand mixer until creamy. Then mix in the remaining melted dark chocolate. Scrape down the sides of the bowl, etc, to be sure it is homogeneous. Transfer the chocolate pastry cream to one of the pastry bags fitted with a plain tip and refrigerate until needed.

To flavor the other batch, put the chestnut puree into a bowl and beat it with a hand/stand mixer until it’s smooth and creamy. It’s really important that there are no lumps in the chestnut cream which might clog the small piping tip, so take care to scrape down the bowl and continue beating until the chestnut puree is perfectly smooth. At that point, add in the remaining 12 oz of pastry cream and mix until homogeneous.

Put the chestnut cream into a piping bag fitted with a multi-opening tip. I used #89, but I totally wish I had #233, because that would really get the job done. If you don’t have any of those, you can use a small plain tip, but it will definitely take more time. Set the piping bag in the fridge until needed.

Making the caramel whipped cream

Combine the caramel and cream together in a mixing bowl and whisk until uniform in color and texture. Then turn the speed to medium high and whip until stiff peaks form. Transfer the caramel cream to the remaining pastry bag and refrigerate until needed.

Assembling the Mont Blanc

Pipe an equal amount of chocolate pastry cream into each tart shell. Piping in a spiral pattern from the inside out will distribute an even, smooth layer into each. If the layer of chocolate cream turns out uneven, smooth it down with an offset spatula.

Place one chestnut in the center of each tart.

Now pipe the caramel cream around each chestnut, swirling up and around, as if filling soft serve ice cream into a cone. This step gives the Mont Blanc some height. Smooth the ridges of the cream down with an offset spatula, taking care not to press down and collapse the little mountain you’ve created.

Pipe the chestnut cream over each tart. You’ll use about two ounces of chestnut cream per tart, which is a considerable amount. Don’t skimp! You don’t want the dessert to just look like a limp noodle has been flopped onto it, you want it to look lush with strands of chestnut cream.

I piped in a spiral fashion, wrapping around and around, then slowly winding my way up, until I’d covered the whole thing. You’ll find many Mont Blancs that have piping in a more left-to-right fashion (like the famous originals). I’ve done batches like that too, they both look quite nice.

Pipe out the chestnuts threads however you like, the point is to create more height. Have fun with it!

You can store the finished Mont Blancs in the refrigerator for about 48 hours, tops, or serve immediately. They’ll absorb off odors in your fridge faster than a box of baking soda, so if you do plan to let them hang out for a few days, be sure to take the time to store them properly, in an airtight container, or wrapped thoroughly in plastic.

Finishing the Mont Blanc

Line a sheet pan with parchment paper and set to the side.

Prepare the hard caramel and dip the chestnuts. (Click through for the recipe and detailed instructions.)

Top each Mont Blanc with a single caramel coated chestnut and serve immediately. Enjoy!


« Back to the Recipe Box

Any questions?

Jan 28, 2012 ·  7:28 PM

I am doing an article on pens and I would love to put this in after the Mont Blanc section for a bit of gorgeous sweet fun. Please could you let me know if this would be ok.

 · cat ·

Jan 29, 2012 · 12:18 AM

@cat, haha sure thing. Nice tie in! If you need more info, shoot me an email (address on the about page).


Apr 25, 2012 ·  2:23 AM

So you had me at “ I’m kidding myself to think that anyone will make this. But I’d like to think someone might”. I’m always up for a challenge – even though living in Thailand makes cooking even more so.

I don’t know when or how, but this tart is going to be famous in Thailand too!

 · heidi · 

Apr 25, 2012 · 11:48 AM

@heidi, haha. I formally charge you with starting this trend in Thailand!!


Jan 13, 2013 ·  6:44 PM

Can this be made using almond? I know there is no such thing as almond puree but I was just wondering……

 · Joan · 

Jan 14, 2013 · 12:07 AM

Hi Joan! Presuming you made your own almond paste (puree), I don’t know why you couldn’t… although chestnuts seem to have a higher moisture content, which makes for a smoother, easier to handle puree.


May 20, 2016 · 12:05 AM

Im wondering how long it will take to make all of it. I’m also wondering if this too hard to make for a seventh grader who has only ever made cookies

 · Mei · 

Mar 06, 2017 ·  3:55 PM

Hi, I couldn’t find any chestnuts or chestnut paste at short notice for a dinner party, but I had a ton of hazelnuts, so I made hazelnut butter and caramelized hazelnuts. I made the bottom layer of pastry cream with Nutella, then brown sugar whipped cream with hazelnut butter pastry cream and caramelized hazelnuts in the middle and on top. It turned out really well and all the people at the dinner party were really happy with it. Thank you for posting this recipe. Also, I love your pastry cream recipe.

 · Fiona · 

Mar 09, 2017 · 10:37 PM

Today, I went to the beach with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.”
She put the shell to her ear and screamed. There
was a hermit crab inside and it pinched her ear. She never wants to go
back! LoL I know this is totally off topic but I had to tell someone!

 · ig ·

Mar 23, 2017 · 11:46 AM

This is my first time visit at here and i am truly happy to read everthing at
alone place.

 · Georges Sadala ·

Mar 24, 2017 · 12:17 PM

Spot on with this write-up, I really believe this site
needs a great deal more attention. I’ll probably be returning to read through more, thanks for the advice!

 · Georges Sadala ·

Apr 17, 2017 ·  5:02 PM

I guess I am one of the few to attempt this dessert but I was so intrigued I had to do it! The chestnut paste right out of the can reminded me of refried beans and tasted somewhat like that so, sweetening it helped. But, put everything together and it tasted good . The chestnut flavor became so much more alive when combined with the other ingredients. One issue: the chocolate was too much for the 12 oz. pastry cream and set up almost hard, like ganache. But, we loved the overall dessert ( our first time eaten, or FTE)and the additional nut in the center was great. Thank you Stella, once again

 · Joan · 

Aug 09, 2017 ·  8:52 AM

Hello very nice site!! Guy .. Beautiful .. Wonderful ..

I will bookmark your website and take the feeds additionally?
I am happy to seek out a lot of helpful info right
here within the post, we need work out more strategies
in this regard, thank you for sharing. . . . . .

 · pozyczka internetowa ·

Aug 09, 2017 ·  9:37 AM

Amazing! This blog looks exactly like my old one!
It’s on a entirely different subject but it has pretty much the same
page layout and design. Superb choice of colors!

 · Delineados en Cádiz cejas pelo & pelo, ·

Aug 09, 2017 ·  9:38 AM

Magnificent beat ! I would like to apprentice
while you amend your web site, how could i subscribe for a blog website?

The account helped me a acceptable deal. I had been a little bit acquainted of this your broadcast offered
bright clear concept

 · en sevilla Maquillaje Semipermanente cejas pelo & pelo ·

Aug 09, 2017 ·  9:42 AM

Hiya very nice web site!! Guy .. Excellent .. Superb .. I will bookmark your blog and take the feeds also?
I’m satisfied to seek out a lot of helpful information right here within the submit, we’d like
work out extra strategies on this regard, thank you for sharing.
. . . . .

 · Micropigmentación Benalmadena cejas pelo a pelo, ·

Aug 09, 2017 · 10:21 AM

When some one searches for his required thing, thus he/she desires to be available that in detail, so that
thing is maintained over here.

 · en BENALMADENA Delineados de cejas pelo a pelo ·

Aug 20, 2017 · 12:01 PM

Thanks for one’s marvelous posting! I certainly enjoyed reading it, you may be
a great author. I will make sure to bookmark your blog and will often come back someday.
I want to encourage one to continue your great writing,
have a nice evening!

 · marbella Tatuaje ojos ·

Aug 20, 2017 · 12:04 PM

An outstanding share! I have just forwarded this onto a friend who
had been conducting a little research on this.
And he actually bought me breakfast simply because I stumbled upon it for him…
lol. So let me reword this…. Thank YOU for
the meal!! But yeah, thanx for spending time to talk about this subject here on your web

 · en marbella Microblading de cejas pelo & pelo ·

Aug 20, 2017 ·  1:59 PM

Wow that was unusual. I just wrote an incredibly long comment but after I clicked submit my comment didn’t appear.
Grrrr… well I’m not writing all that over again. Regardless, just wanted to say superb blog!

 · marbella Delineados cejas pelo por pelo ·

Aug 21, 2017 · 12:23 AM

Piece of writing writing is also a fun, if you be familiar with afterward you can write if not it
is complex to write.

 · en marbella Pigmentación de cejas pelo & pelo ·

Aug 21, 2017 ·  3:15 PM

Hi there friends, how is the whole thing, and what you wish for to say concerning this piece of writing,
in my view its genuinely remarkable in favor of me.

 · ·

Sep 02, 2017 ·  2:38 AM

Attractive section of content. I just stumbled upon your website and in accession capital to assert that I acquire actually enjoyed account your blog posts.
Any way I’ll be subscribing to your feeds and even I achievement you access consistently quickly.

 · en marbella Tatuaje cejas pelo a pelo ·

Sep 12, 2017 ·  4:23 PM

Hi there i am kavin, its my first time to commenting anywhere, when i
read this post i thought i could also make comment due to this sensible paragraph.

 · Microblading en marbella ·

Sep 12, 2017 ·  4:25 PM

I all the time emailed this webpage post page to all my associates, for the reason that if like to read it afterward my contacts will too.

 · en marbella Maquillaje Semipermanente de cejas pelo por pelo 3D ·

Sep 12, 2017 ·  4:27 PM

Someone necessarily help to make seriously posts I might state.

That is the first time I frequented your
website page and thus far? I surprised with
the analysis you made to create this particular publish extraordinary.
Excellent process!

 · en marbella Maquillaje Permanente de cejas pelo & pelo ·

Sep 12, 2017 ·  5:18 PM

Its like you learn my thoughts! You seem to understand so much approximately this, like you wrote the
book in it or something. I feel that you just could do with
a few percent to drive the message home a little bit, but instead of that, this is wonderful blog.

A fantastic read. I’ll definitely be back.

 · en marbella Pigmentación de cejas pelo & pelo ·

Sep 12, 2017 ·  5:51 PM

You actually make it seem so easy with your presentation but I find
this matter to be really something which I think I would never understand.
It seems too complicated and extremely broad for me.
I’m looking forward for your next post, I will try
to get the hang of it!

 · Maquillaje Permanente en marbella ·

Sep 12, 2017 · 10:08 PM

Hi i am kavin, its my first time to commenting anywhere,
when i read this piece of writing i thought i could also make comment due to this
good paragraph.

 · Tatuaje marbella ·

Oct 14, 2017 ·  3:28 PM

My brother recommended I might like this blog.
He was entirely right. This post truly made my day.
You can not believe just how so much time I had spent for this
info! Thank you!

 · pożyczka pozabankowa ·

Oct 14, 2017 ·  3:31 PM

Wow, wonderful weblog structure! How lengthy have you been running a blog for?

you made running a blog glance easy. The full glance of your site
is excellent, as neatly as the content material!

 · kredyt bez zaświadczeń ·

Oct 14, 2017 ·  3:41 PM

Thanks a lot for sharing this with all folks you actually understand what you’re speaking about!
Bookmarked. Kindly also consult with my site =). We can have a
hyperlink change agreement among us

 · pożyczka bez zaświadczeń ·

Oct 14, 2017 ·  3:43 PM

I delight in, result in I discovered just what I used to be having a look for.
You’ve ended my four day lengthy hunt! God Bless you man.
Have a nice day. Bye

 · pożyczka pozabankowa ·

Oct 14, 2017 ·  3:46 PM

Spot on with this write-up, I actually feel this amazing site needs much more attention. I’ll probably
be back again to see more, thanks for the info!

 · pożyczka pozabankowa ·

Oct 14, 2017 ·  3:52 PM

I like the valuable info you provide in your articles.
I will bookmark your blog and check again here regularly.
I am quite certain I’ll learn plenty of new stuff right here!
Best of luck for the next!

 · kredyt przez internet ·

Oct 14, 2017 ·  3:53 PM

Yes! Finally someone writes about world.

 · kredyt przez internet ·

Oct 14, 2017 ·  4:05 PM

I do not even know how I ended up here, but I thought this post was good.
I do not know who you are but certainly you are going to a famous blogger if you
are not already Cheers!

 · kredyt bez zaświadczeń ·

Oct 14, 2017 ·  6:12 PM

Hello There. I found your blog using msn. This is an extremely well written article.

I’ll be sure to bookmark it and return to read more of
your useful information. Thanks for the post.

I will certainly comeback.

 · pożyczka pozabankowa ·

Oct 14, 2017 ·  6:31 PM

Hi to every body, it’s my first pay a visit of this weblog; this web site carries awesome and
genuinely excellent stuff designed for readers.

 · pożyczka bez zaświadczeń ·

Oct 14, 2017 · 10:07 PM

This design is wicked! You most certainly know how to
keep a reader entertained. Between your wit and your
videos, I was almost moved to start my own blog (well, almost…HaHa!) Fantastic
job. I really enjoyed what you had to say, and more than that,
how you presented it. Too cool!

 · kredyt przez internet ·

Oct 20, 2017 · 10:02 AM

I think this is one of the most important information for me.
And i’m glad reading your article. But should remark on some general things,
The web site style is perfect, the articles is really great : D.
Good job, cheers

 · pożyczka pozabankowa ·

Nov 13, 2017 ·  2:21 PM

Great beat ! I wish to apprentice while you amend your site, how could i subscribe for a blog site?
The account aided me a acceptable deal. I had been tiny bit acquainted of this your broadcast provided bright clear idea

 · new ·;u=133081


After clicking "preview" you must click submit to post your comment.