Mont Blanc tarts
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes enough for 12 tartlets
This sweet chestnut, cream and chocolate tart filling is perfect spooned into pre-baked tartlet cases for a no-bake alternative to mince pies
Ingredients
- 200g chestnut purée
- 2 tbsp icing sugar
- ½ tsp vanilla extract
- 200ml double cream
- dark chocolate , for grating
Method
- STEP 1
Mix the chestnut purée with the icing sugar and vanilla extract. Divide between 12 baked tartlet cases. Whip the double cream, spoon onto the tarts, then grate over dark chocolate to finish.
