Mini Mont Blanc Tartlets – Chestnut, Vanilla & Blackcurrant Elegance
Discover the refined taste of Mini Mont Blanc Tartlets — a luxurious combination of chestnut sponge, tangy blackcurrant confit, silky vanilla mousse, and shiny chocolate glaze. Perfect for festive occasions or upscale dessert tables.These exquisite mini tartlets reinterpret the iconic Mont Blanc in an elegant, individual format. With layers of moist chestnut sponge, a vibrant blackcurrant confit, and airy vanilla mousse encased in a glossy milk and white chocolate glaze, they offer a luxurious play of textures and flavors. Set on a crisp almond shortcrust base and topped with chestnut cream, mini meringues, and a touch of silver, each bite is as sophisticated as it is delicious.
Ingredients
🌰 Chestnut Sponge
- 15 g unsalted butter
- 60 g chestnut paste
- 60 g sweetened chestnut cream
- 60 g egg yolks
- 55 g egg whites
- 30 g caster sugar
- 30 g all-purpose flour or T55
🍇 Blackcurrant Confit
- 200 g blackcurrant purée
- 30 g caster sugar
- 4 g NH pectin
- 5 g powdered gelatin 200 bloom
- 30 g cold water for gelatin
🍦 Vanilla Mousse
- 1 vanilla bean
- 160 g whole milk
- 38 g egg yolks
- 38 g caster sugar
- 20 g cornstarch
- 1.6 g powdered gelatin 200 bloom
- 10 g cold water for gelatin
- 200 g heavy cream 30–35% fat, semi-whipped
🍪 Almond Sweet Shortcrust
- 150 g all-purpose flour T55
- 15 g almond flour
- 45 g icing sugar
- 85 g unsalted butter
- 25 g whole eggs
- 1 pinch salt
- Vanilla powder as desired
🍫 Mirror Glaze Milk & White Chocolate
- 106 g water
- 200 g caster sugar
- 200 g glucose syrup
- 134 g sweetened condensed milk
- 50 g milk chocolate
- 150 g white chocolate
- 12 g powdered gelatin 200 bloom
- 72 g cold water for gelatin
🍥 Mini Meringues
- 40 g egg whites
- 40 g caster sugar
- 40 g icing sugar
- Colored sugar for decoration optional
🌰 Chestnut Cream
- 200 g chestnut paste
- 150 g sweetened chestnut cream
- 10 g dark rum
Instructions
Chestnut Sponge
- Blend chestnut paste, sweetened cream, and butter until smooth.
- Add egg yolks and mix.
- Whip egg whites with sugar in 3 additions until stiff peaks form.
- Fold into chestnut mix, then gently fold in sifted flour.
- Spread 150g in a 16x16 cm square mold and bake at 160°C (320°F) for 15–20 minutes.
- Let cool in the mold.
Blackcurrant Confit
- Soak gelatin in cold water.
- Heat purée, sugar, and pectin to a boil.
- Remove from heat and add softened gelatin.
- Pour a 0.5 cm layer onto the sponge and freeze for at least 6 hours.
- Cut into 10 rectangles (11x1.7 cm) and return to freezer.
Vanilla Mousse
- Soak gelatin in water.
- Infuse vanilla bean in warm milk.
- Mix yolks, sugar, and starch; pour into milk and cook to a boil.
- Add gelatin. Cool to 30°C.
- Fold in semi-whipped cream. Pipe into silicone molds, insert frozen sponge-confit, and top with more mousse.
- Smooth and freeze at least 6 hours.
Almond Shortcrust
- Rub together butter, almond flour, icing sugar, vanilla.
- Add beaten egg, then flour and salt. Mix gently.
- Shape into a ball, wrap, and refrigerate overnight.
- Roll out to 2–3 mm, chill for 1 hour.
- Cut 10 bases using éclair cutter.
- Bake between two Silpain mats at 160°C (320°F) for 23–25 minutes.
Mirror Glaze
- Soak gelatin in water.
- Heat water, sugar, and glucose to 103°C.
- Pour over condensed milk. Add gelatin and stir in chocolates.
- Blend until smooth. Chill 6 hours.
Mini Meringues
- Whip egg whites, add sugar gradually.
- Fold in icing sugar.
- Pipe small drops using 8 mm tip.
- Sprinkle colored sugar and bake at 100°C (212°F) for 1 hour.
- Chestnut Cream
- Blend chestnut paste, sweetened cream, and rum until smooth.
- Chill until use.
🧩 Assembly
- Warm mirror glaze to 35°C and blend.
- Glaze frozen mousse logs on a rack. Let excess drip 2–3 minutes.
- Transfer each onto a tart base using a skewer.
✨ Glazing & Decoration
- Pipe chestnut cream rosettes on top using a small star nozzle.
- Garnish with mini meringues, blackcurrants, and edible silver leaf for a luxurious finish.