Mont Blanc Tarte by Christophe Toury | Pastry Arts

Ingredients

• 350 g all-purpose flour
• 190 g unsalted butter
• 120 g confectioners’ sugar
• 45 g almond flour
• 65 g whole eggs
• 500 g wild blueberries, divided
• 2 g lemon zest
• 1 g lemon juice
• 2 g vanilla bean, split and scraped
• 100 g water
• 90 g granulated sugar
• 300 g blueberry purée
• 375 g unsalted butter
• 375 g granulated sugar
• 600 g chestnut cream
• 375 g almond flour
• 8 whole eggs
• 6 g vanilla extract
• 21 g rum
• 42 g pastry flour
• 120 g unsalted butter, softened
• 50 g confectioners’ sugar
• 300 g chestnut purée
• 30 g rum
• 2 g vanilla bean, split
• 500 g whole milk
• 140 g egg yolks
• 130 g granulated sugar
• 32 g gelatin sheets, bloomed
• 300 g mascarpone cheese
• 450 g heavy cream, whipped
• 250 g dark chocolate
• 250 g cocoa butter