Mont Blanc Tart

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Mont Blanc Tart

by Lin Weixian

Tempt your tastebud with a classic Mont Blanc Tart; with each bite you will taste the sweetness of chestnut and caramel overtone of the rum.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 15 mins Ready in : 55 mins Serves : 2-4 Servings


  • Sugar Dough
    • 105g Icing Sugar
    • 135g Bread Flour
    • 135g Cake Flour
    • 105g Cold Butter, cubed
    • 60g Egg
  • Mont Blanc Cream
    • 360g Chestnut Paste
    • 180g Chestnut Puree
    • 180g Whipped Cream
    • 27g Rum
    • 2pcs Gelatine, bloomed


  1. Combine icing sugar, cake flour, bread flour.
  2. Cut cold butter into the flour mixture until mealy texture form.
  3. Add eggs, mix until dough form.
  4. Flatten the dough and rest inside chiller for later use.
  5. Roll out to 3mm thickness and shape into tart mould.
  6. Bake at 180 deg cel until golden brown.
  7. Cool down before assembling.


  1. Bloom gelatin in cold water for 10 minutes.
  2. Slightly microwave chestnut paste and chestnut puree to soften them.
  3. Whip up cold cream using whisk.
  4. Fold whipped cream into chestnut mixture.
  5. Microwave to melt gelatine in rum.
  6. Fold rum mixture into chestnut cream mixture.
  7. Fill into piping bag and assemble accordingly.
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