Ingredients
- 250 g sweet pastry
- 50 g almond meal
- 50 g icing sugar, plus extra for dusting
- 50 g plain flour, sifted
- 50 g softened butter
- 1 egg
- 6 teaspoon orange marmalade
- 6 small meringues, how big a ball of cotton made of woll
- 100 g sweet chestnut cream (crme de marrons)
- 100 g chestnut pure (pure de marrons)
- 100 ml whipped cream (roughly)
Cook's notes
Oven climate is for conventional if using fan-forced (convection), lessen the temperature by 20C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. All herbs are fresh (unless of course specified) and cups are gently packed. All vegetables are medium size and peeled, unless of course specified. All eggs are 55-60 g, unless of course specified.
Instructions
Chilling time: ten minutes
This dessert requires special pastry equipment, particularly a piping bag fitted having a Mont Blanc nozzle.
Preheat the oven to 170°C.
Roll the sweet pastry to a thickness of three mm. Cut six 10 cm dvds of pastry and line 6 tartlet rings (of 6 cm diameter), put on a set oven tray using the pastry dvds, trimming the perimeters nicely.
Inside a bowl combine the almond meal using the icing sugar, plain flour and softened butter. Add some egg and blend well. Transfer this almond cream to some piping bag and pipe it to the pastry bases, filling them three-quarters of how to the top.
Bake for around fifteen minutes or before the pastry is cooked and golden brown. Let it awesome before turning the tartlets out.
Spread 1 teaspoon orange marmalade over each tartlet base, then convey a small meringue on the top.
Inside a bowl combine the sweet chestnut cream using the sweet chestnut pure. Transfer this chestnut cream to some piping bag fitted having a special Mont Blanc nozzle and pipe it on the top from the meringues to pay for them well.
Dust the Mont Blanc gteau with icing sugar.
Spoon the whipped cream right into a piping bag fitted having a star nozzle and pipe a cream rosette on every gteau. Refrigerate until ten minutes before serving. Bon apptit!