Mont Blanc Tarts (makes 6–7)

How to make it

1. 1

   Mix the unsalted butter and powdered sugar for the pâte sucrée, then add the eggs, almond flour, and cake flour and work it into a dough. Rest it in the refrigerator for 1 hour.

2. 2

   Line 6 to 7 tart rings of 6cm with the dough and prick the bases.

3. 3

   For the almond cream, mix the unsalted butter and powdered sugar, add the eggs in additions, then add the dry ingredients.

4. 4

   Fill the tart shells with the almond cream, bake at 350°F (170°C) for 25 to 30 minutes, and let them cool.

5. 5

   Mix all the chestnut cream ingredients until smooth. Whip the heavy cream stiff.

6. 6

   Mound the candied chestnuts and the whipped cream into a dome at the center of each tart.

7. 7

   Pipe the chestnut cream around with a Mont Blanc tip and decorate.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.