vegan mont blanc dessert with chestnut cream and rum on a plate

Have you ever tasted a Mont Blanc dessert? Well, I haven’t lol. I know, I totally just ruined the excitement there eh. Last year while I was on a baking show in France, I got to discover all sorts of elaborate pastries I’d never even heard of before. I was so inspired by the time I came home! One of my friends on the show had made a Mont Blanc cake and I was obsessed. I’ve always loved chestnuts, so the idea of pairing chestnut cream with rum and vanilla was very exciting.

Obviously, since I cook with plants, this won’t taste like the real deal, but my non vegan testers confirmed it was addictively tasty. You can make your own chestnut puree, but I just bought mine at the store. Some brands have added sugar in it so you’ll want to read the ingredient list carefully.

Tools needed:

Ingredients needed:

Making the tart crusts

The first step is making the tart crusts. For this you’ll need some tart rings, which are very easy to find either in a baking shop or online. I made a batch without poking holes at the bottom with a fork and they didn’t turn out as great as the other ones, so keep that in mind. You can easily hide it so it wont be a big issue if you forget, unless you’re a perfectionist lol.

Chestnut cream filling:

This filling will melt in your mouth! It was my first time using alcohol in a recipe and I have to say it definitely won’t be the last. You can play with the coconut oil & soy cream ratios to make it creamier. Make sure you don’t fill the tart crust all the way to the top as the vanilla cream will be a little heavy and you might have a spill.

Vanilla cream filling:

Using raw young coconut meat makes my desserts a lot lighter! Young Thai coconuts can be found at Asian supermarkets if your regular grocery store doesn’t carry them.

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vegan mont blanc dessert with chestnut cream and rum on a plate

Chestnut cream & rhum tarts


  • Author: Joey
  • Yield: 4-5 1x

Description

vegan chestnut cream and rum tarts with vanilla cream


Ingredients

CRUST

  • 1 cup GF all-purpose flour
  • 1 cup almond flour
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil (solid state)
  • 1/2 tbsp maple syrup
  • 34 tablespoons plantbased milk (put in the freezer for 10 min)

CHESTNUT FILLING

  • 1 can chestnut cream (250g)
  • 2 tbsp soy cream
  • 1 tsp vanilla extract
  • 1 tsp rum
  • 1/4 cup melted coconut oil, neutral taste

VANILLA CREAM

  • 6 tbsp plantbased milk
  • 1/2 cup fresh young coconut meat
  • 3 tbsp maple syrup
  • 1/4 cup coconut cream
  • 1/4 cup packed irish moss, soaked overnight, well rinsed / drained and chopped
  • 2 tsp vanilla extract
  • 1/2 cup cashews, soaked for two hours and drained
  • 5 tbsp melted coconut oil (neutral taste)

Instructions

CRUST

  1. Preheat the oven to 350f
  2. Combine the flour and salt together in a small food processor & pulse a few times. Add the solid coconut oil and process until the mixture resembles fine crumbs.
  3. Stir in one tablespoon of cold plant milk into the mixture at a time, until the mixture begins to hold together.
  4. Roll the dough into a ball and set in the fridge for about 15 min.
  5. Place the dough between 2 sheets of parchment paper, roll the dough into a large rectangle, then place in the fridge for a few minutes.
  6. Cut out the circles of the chilled dough using tart rings. Re-roll the excess dough.
  7. Using a sharp knife, cut long strips of dough about 3/4-inch wide. Carefully lift the strips and place them on the inside of each tart ring. Press them against the sides so they are flush with the dough at the bottom. Cut off any excess pastry hanging over the top of the tart rings as needed.
  8. Poke a few holes on the bottom of the crust with a fork.
  9. Bake tart for 20-25 minutes. Cool tarts completely while preparing the chestnut cream and vanilla cream.

VANILLA CREAM

  1. Combine the plantbased milk, coconut meat, maple syrup, coconut cream, irish moss and vanilla extract in a high speed blender and puree until smooth.
  2. Add soaked cashews and blend until smooth.
  3. Add coconut oil and blend until smooth.
  4. Fill sphere shaped silicon molds and set in the freezer for 2-3h.

CHESTNUT CREAM

  1. Combine all ingredients in a small food processor and process until smooth.
  2. Fill the tarts with the chestnut cream and set in the fridge for 30 min.
  3. Remove the vanilla cream spheres from the molds and place on top of the chestnut cream.
  4. Let the tarts sit at room temperature for 20-25 min before serving.

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