Mont Blanc tarts from Sweet (page 235) by Yotam Ottolenghi and Helen Goh

  • brandy
  • sweetened chestnut spread
  • double cream
  • maple syrup
  • caster sugar
  • pecans
  • plain flour
  • dark chocolate
  • butter
  • liquid glucose

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on January 04, 2020

    I loved these. Had trouble finding the chestnut spread where I live but it was worth it. The crust was nice & flaky but may try more of a pate sucree next time. I had trouble getting the nuts to be crunchy with this recipe- may be too humid for where I live- so will make candied nuts another way next time. ...so may not make the exact recipe again but will make a version of it- tastes wonderful!

  • anya_sf on March 29, 2019

    I made half the recipe made as one 6" tart, which served 4. I used leftover flaky pastry crust from a Tartine recipe and not the recipe in Sweet. Once the crust is made, this tart comes together quickly. The combination of flavors and textures was quite nice. I did not need all the pecans, but they were tasty.

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