Mont Blanc tarts | SA Garden and Home
Serve these fabulous tarts from Sweet by Yotam Ottolenghi and Helen Goh, R520, (Penguin Random House) as a decadent finish to a festive meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gardenandhome.co.za.
Ingredients
- 200g plain flour
- 120g unsalted butter, fridge-cold, cut into 1cm dice
- 30g caster sugar
- ¼ tsp salt
- ½ tsp white wine vinegar
- 3T ice cold water
- 1T maple syrup
- 1T liquid glucose
- 1T caster sugar
- 120g pecan halves
- 1/8 tsp flaky sea salt
- 60g dark cooking chocolate (70% cocoa solids)
- 320g sweetened chestnut spread
- 300ml double cream
- 1T icing sugar
- 1 tsp vanilla extract
- ½ tsp brandy
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