Name: Mount-Blanc recipe by Vins Raj at BetterButter
Prep time: 100 min
Cook time: 155 min
Total time: 255 min
Yield: 6
Ingredients: For Tart Pastry; 1 Egg yolk; 1 tbsp caster sugar; 70 gms salted butter (cold); 1 Cup cake flour; For Almond Meringue; 1 egg white; 1 tbsp caster sugar; 2 tbsp ground almond; 1/8 tsp corn flour; For Chestnut cream; 1 cup of Chestnut Puree; 1.25 tbsp Caster sugar; 70gms whipped cream; For Peak formation; 250 gms Whipped cream; 4 tbsp Blueberry jam; 6 Instant chestnuts; 2 tsp Icing Sugar

Ingredients Serving: 6

For Tart Pastry
1 Egg yolk
1 tbsp caster sugar
70 gms salted butter (cold)
1 Cup cake flour
For Almond Meringue
1 egg white
1 tbsp caster sugar
2 tbsp ground almond
1/8 tsp corn flour
For Chestnut cream
1 cup of Chestnut Puree
1.25 tbsp Caster sugar
70gms whipped cream
For Peak formation
250 gms Whipped cream
4 tbsp Blueberry jam
6 Instant chestnuts
2 tsp Icing Sugar

Instructions

To make the pastry, add cake flour, butter, castor sugar, egg yolk, salted butter in a bowl and knead to a dough.
Wrap the dough with cling wrap and refrigerate for half an hour.
Divide the dough into 6 equal portions and make round balls.
Press the balls in a tart mould. Poke the dough with fork so that the dough doesn't rise up. Again refrigerate for half and hour.
Bake in a 180 Degree Celcuis preheated oven for 25 minutes.
Almond Meringue : Whisk egg white in a bowl until bubbles are formed.
Add sugar in three batches and keep whisking. Later add corn starch whisk till firm stiff peaks are formed.
Sift in ground almonds with a spatula scrapping up from sides to bottom. Now transfer to a piping bag with round nozzle
Pipe the mixture in circular shapes on a parchment paper. The size should be of the tart mould.
Bake in 100 degree Celsius preheated oven for 90 minutes. The meringues will be firm and too crispy.
Chestnut cream: Place chestnut puree in a bowl and add sugar.
Add whipped cream in two batches and Mix until the ingredients are mixed to a smooth mixture.
Fill into a piping bag fitted with a multi-hole nozzle.
Now forming the Mount blanc: Place some blueberry jam on the tart.
Place the round Almond meringue on the top of the blueberry jam.
Pipe the whipped cream into two layered rounds. Now with a baking knife shape into a conical shape or a peak shape.
Around it Pipe the chestnut cream from bottom to top.
Now place a chestnut on the top of the peak.
Sprinkle icing sugar on the mount blanc.

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