Mont Blanc Tarts

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Sarah is back, joining us all the way from Strasbourg. Today she is showing us all the elements of how to make this famous French pastry. She starts off with homemade shortbread tart, filled with cream, topped with a meringue, and finished off with chestnut cream. Follow along as she mesmerizes us with her pastry skills.

Get the recipe:

food scale
piping bag
large piping tip
nine-inch tart shell ring mold
9-hole piping tip


Diplomat Cream
1260 grams (44.4 ounces) water, divided 
120 grams (4.2 ounces) margarine or vegan butter
1 whole vanilla bean
120 grams (4.2 ounces) egg yolk
240 grams (8.4 ounces) sugar
160 grams (5.6 ounces) cornstarch 
non-dairy whipped topping

For the full recipe, click here!

For more ideas with Sarah, watch Sarah's Patisserie


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