2023 Tour de France - Stage 17: Saint-Gervais Mont-Blanc to Courchevel.
One last day in the mountains of the Auvergne region and the toughest day yet. Since I made one eponymous entry when in Mont Blanc a few days ago, I decided to do so again as they left the Mont Blanc area today. Instead of a cocktail, I made these cute little desserts. Typically they’d be a little bigger, but these were the only pre-made tarts I could find. Work and life has been a bit busy so I had to take a shortcut somewhere!
Mont Blanc Tartelettes
I made these late at night and was feeling a bit drained. If you want to go the extra mile, coat the interior of the tartlet cups with melted chocolate and dust the tops with powdered sugar - they were just fine as-is though.
Premade butter tart cups
6 oz of peeled chestnuts
⅔ cup of milk
4 tbsp confectioner’s sugar + 1.5 tbsp divided
½ tsp cocoa powder
1 tsp vanilla extract
2 splashes of Disaronno or dark rum (optional)
1 cup heavy cream
Place the chestnuts in a pot with the milk and bring to a boil. Lower the heat and simmer until the milk nearly evaporates.
Off the heat, mash the chestnuts and mix in the 4 tbsp of sugar with the cocoa, vanilla, and a couple splashes of liquor, if desired. Place in the freezer to chill.
Meanwhile, whisk the cream with the remaining sugar, in a stand mixer fitted with a whisk or with a hand mixer, until medium peaks hold. Take ⅓ of the cream and fold it into the chestnut mixture until fully incorporated. Place back in the freezer to chill.
Continue to mix the remaining cream until very thick.
Take the thickened cream and place in the tartlet cups and form into conical mounds, like mountains.
When all have been filled, transfer the chilled chestnut cream to a bag fitted with a round tip. Squeeze out the cream in a circular motion working from the bottom to the top.
Dust with confectioner’s sugar and serve!
____________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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