{"id":3590,"date":"2017-11-10T12:10:23","date_gmt":"2017-11-10T04:10:23","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=3590"},"modified":"2018-07-12T15:50:17","modified_gmt":"2018-07-12T07:50:17","slug":"mont-blanc-tart","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/mont-blanc-tart\/","title":{"rendered":"Mont Blanc Tart"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-1139363575\">\n\n\t<div id=\"col-1671974942\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><a href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/p>\n<h1>Mont Blanc Tart<\/h1>\n<h1><strong style=\"font-size: 25.92px;\">by Lin Weixian<\/strong><\/h1>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1671974942 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-264438642\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id3478'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-264438642 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-1139363575 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1004849119\">\n\n\t<div id=\"col-1562884902\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>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.<\/p>\n<p><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong> Novice<br \/>\n<strong>Prep :<\/strong>\u00a040\u00a0mins <strong>Cook :<\/strong>\u00a015\u00a0mins <strong>Ready in :<\/strong>\u00a055\u00a0mins <strong>Serves : <\/strong>2-4 Servings<\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>Sugar Dough\n<ul>\n<li>105g Icing Sugar<\/li>\n<li>135g Bread Flour<\/li>\n<li>135g Cake Flour<\/li>\n<li>105g Cold Butter, cubed<\/li>\n<li>60g Egg<\/li>\n<\/ul>\n<\/li>\n<li>Mont Blanc Cream\n<ul>\n<li>360g Chestnut Paste<\/li>\n<li>180g Chestnut Puree<\/li>\n<li>180g Whipped Cream<\/li>\n<li>27g Rum<\/li>\n<li>2pcs Gelatine, bloomed<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1562884902 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-687668798\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3594\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/11\/Mont-Blanc-Tart-Free-pic.jpg\" alt=\"\" width=\"275\" height=\"183\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/11\/Mont-Blanc-Tart-Free-pic.jpg 275w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/11\/Mont-Blanc-Tart-Free-pic-24x16.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/11\/Mont-Blanc-Tart-Free-pic-36x24.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/11\/Mont-Blanc-Tart-Free-pic-48x32.jpg 48w\" sizes=\"(max-width: 275px) 100vw, 275px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1654663371\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1004849119 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS FOR SUGAR DOUGH<\/strong><\/p>\n<ol>\n<li>Combine icing sugar, cake flour, bread flour.<\/li>\n<li>Cut cold butter into the flour mixture until mealy texture form.<\/li>\n<li>Add eggs, mix until dough form.<\/li>\n<li>Flatten the dough and rest inside chiller for later use.<\/li>\n<li>Roll out to 3mm thickness and shape into tart mould.<\/li>\n<li>Bake at 180 deg cel until golden brown.<\/li>\n<li>Cool down before assembling.<\/li>\n<\/ol>\n<p><strong>DIRECTIONS FOR MONT BLANC CREAM<\/strong><\/p>\n<ol>\n<li>Bloom gelatin in cold water for 10 minutes.<\/li>\n<li>Slightly microwave chestnut paste and chestnut puree to soften them.<\/li>\n<li>Whip up cold cream using whisk.<\/li>\n<li>Fold whipped cream into chestnut mixture.<\/li>\n<li>Microwave to melt gelatine in rum.<\/li>\n<li>Fold rum mixture into chestnut cream mixture.<\/li>\n<li>Fill into piping bag and assemble accordingly.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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. <\/p>\n","protected":false},"author":3,"featured_media":3596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[74],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mont Blanc Tart | ToTT Store Singapore - Recipes<\/title>\n<meta name=\"description\" content=\"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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tottstore.com\/recipes\/mont-blanc-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mont Blanc Tart | ToTT Store Singapore - Recipes\" \/>\n<meta property=\"og:description\" content=\"Tempt your tastebud with a classic Mont Blanc Tart; 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