Mont Blanc Tartlets

Method

1. To make the Mont Blanc Tartlets, start with the shortcrust pastry. First, leave the butter at room temperature so it softens. On the work surface, combine the flour and sugar, mix them and shape them into the classic well. Cut the butter into small pieces and place it in the center of the well along with the egg, the egg yolk and the pinch of salt. Work quickly with your hands until you have a smooth dough and shape it into the classic disk. Cover with plastic wrap and let it rest in the fridge for at least an hour.
2. While the shortcrust pastry rests, start on the filling: rinse the chestnuts under running water and score them with a small knife. Place the chestnuts in the pressure cooker, cover them completely with water and boil them for about ten minutes.
3. When the chestnuts are ready, drain them and peel them, removing the inner skin as well. Once they are all cleaned, place them in a pot with the milk, the vanilla seeds and pod, the sugar and a pinch of salt and cook for about 20 minutes.
4. When the chestnuts are cooked, drain them and press them through a potato ricer to make a purée, collecting it in a large bowl. Once all the chestnuts have been riced, add the cocoa and the rum and mix carefully to combine all the ingredients well. Cover with plastic wrap and let it rest in the fridge for half an hour.
   
5. Now take the shortcrust pastry out of the fridge and roll it out with a rolling pin to a sheet about 1/2 centimeter (1/4 inch) thick. Take some tartlet pans, butter them and dust them with flour. Line them with the pastry, trim off the excess and prick the pastry with the tines of a fork. Lay a disk of parchment paper on the pastry and cover it with ceramic pie weights or, if you don’t have any, dried beans. Bake in a preheated conventional oven at 180 °C (350 °F) for 15 minutes, take them out and remove the ceramic weights. Return them to the oven, bake for another 5 minutes, then take them out and let them cool completely.
   
6. When the tartlet shells have cooled completely, whip the cream, transfer it to a piping bag and fill all the shells. Take the chestnut, rum and chocolate mixture and press it through a potato ricer with large holes, making a little mound on each tartlet that carefully covers the whipped cream. Garnish as you like, and your Mont Blanc Tartlets are ready. Finally, remember to download our App with exclusive content and fewer ads!