How to Make the Perfect Tarte Mont-Blanc Using the Silpat® Fluted Tart Mold

How to Make the Perfect Tarte Mont-Blanc Using the Silpat® Fluted Tart Mold

Are you ready to elevate your baking skills with a French classic? The Tarte Mont-Blanc is a rich, creamy dessert that blends the delicate texture of meringue with the nutty sweetness of chestnut purée. With the help of the Silpat® Fluted Tart Mold, you can achieve a perfect tart without any greasing and enjoy a seamless demolding process. Whether you're an experienced baker or someone looking to try something new, this recipe is sure to impress.

What Is Mont Blanc?

A Mont Blanc (or Mont-Blanc aux marrons) is a dessert made from sweetened chestnut purée shaped into fine vermicelli and topped with whipped cream. Its appearance resembles a snow-capped mountain, which inspired its name after the famous Mont Blanc, the highest mountain in the Alps.

The dessert was created in 19th-century Paris and quickly became an autumn and winter favorite at Parisian pâtisseries. It was notably served at Angelina, a famous Parisian tea shop. For a long time, Mont Blanc was considered old-fashioned and heavy, but in the 2010s, it saw a resurgence in popularity, especially with lighter variations at trendy shops like Pierre Hermé. This dessert has become a staple of French pastry culture, symbolizing the arrival of colder months and the rich flavors of the season

Tarte Mont-Blanc Recipe

Ingredients:

• 5 large egg whites
• ⅓ cup granulated sugar
• ⅓ cup powdered sugar
• 1 ¼ cups heavy cream
• ⅓ cup powdered sugar
• 7 oz unsweetened chestnut purée
• 1 sheet of refrigerated shortcrust pastry

Prep Time:

20 minutes

Cook Time:

• Meringue: 1 to 1.5 hours at 212°F (100°C)
• Tart Crust: 25 minutes at 350°F (180°C)

Instructions:

For the Meringue:

1. Preheat your oven to 212°F (100°C).
2. In a stand mixer, whisk the egg whites, slowly adding ⅓ of the granulated sugar. When the egg whites are nearly stiff, add the rest of the sugar and whisk for another minute until glossy and firm.
3. Gently fold in the powdered sugar with a spatula.
4. On a Silpat® baking mat, pipe the meringue into a spiral circle about 1 inch (2 cm) smaller than your Fluted Tart Mold.
5. Bake the meringue for 1 to 1.5 hours. Once done, let it cool completely.

For the Tart Crust:

1. Preheat your oven to 350°F (180°C).
2. Place the Silpat® Fluted Tart Mold on the Silpat® Baking and Cooling Tray.
3. Roll out the cold shortcrust pastry and lay it in the tart mold. Cover it with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden.
5. Let the tart crust cool, then carefully remove it from the mold.

For the Chantilly Cream & Assembly:

1. Whip the heavy cream with powdered sugar until stiff peaks form, then transfer to a piping bag.
2. Fill the cooled tart crust with whipped cream, spreading evenly until ¾ full. Gently place the meringue disc on top.
3. Pipe thin lines of chestnut purée over the entire tart in a decorative pattern.
4. Serve immediately and enjoy!

Why the Silpat® Fluted Tart Mold is Perfect for Tarts

The Silpat® Fluted Tart Mold takes all the stress out of baking, thanks to its non-stick properties and flexible silicone material. With this mold, there’s no need for added greasing or parchment paper, ensuring you get a clean release every time. You can also use it for a variety of pies and tarts, both savory and sweet, knowing that your dish will bake evenly with no soggy bottoms or stuck edges.

Plus, the mold cools quickly, making it perfect for those recipes that need to be chilled before serving. Simply pop it into the fridge or freezer without worrying about cracks or breaks in your crust.

The History of Mont Blanc

This classic dessert has a rich history dating back to the mid-19th century. It was originally a heavy, chestnut-filled dish, popular in Parisian tea shops and pâtisseries during the colder months. Its characteristic mound of sweetened chestnut purée, shaped into fine vermicelli and topped with a generous dollop of whipped cream, makes it instantly recognizable.

Though it was once considered outdated, the Mont Blanc has made a comeback in recent years, especially with modern variations that are lighter and airier. In today’s Paris, high-end pâtisseries such as Pierre Hermé have brought this iconic dessert back into the spotlight, offering unique spins on the traditional recipe.

FAQs About Using the Silpat® Fluted Tart Mold:

1. Do I need to grease the Silpat® Fluted Tart Mold?
   No! The non-stick silicone makes greasing unnecessary. The tart will easily release from the mold.

2. Can I use the Fluted Tart Mold in the fridge or freezer?
   Yes, the Silpat® Fluted Tart Mold is versatile and can be used for both baked and chilled recipes. It cools quickly, making it ideal for fridge or freezer use.

3. Can I use it with different tart recipes?
   Absolutely! The Silpat® Fluted Tart Mold works well with all types of tarts, whether they’re fruit-based, chocolate-filled, or savory.

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