Hi, I am Clara. Today, I will show you a way to make mont blanc a la pumpkin recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mont Blanc a la Pumpkin Recipe
Mont Blanc a la Pumpkin is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Mont Blanc a la Pumpkin is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook mont blanc a la pumpkin using 36 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mont Blanc a la Pumpkin:
- Make ready 5 Egg
- Get (Tart)
- Get 30 grams Sugar
- Take 120 grams Cake flour
- Make ready 40 grams Butter
- Make ready 10 grams Peanut butter
- Prepare 5 drops Vanilla oil
- Prepare (Peanut Cream)
- Make ready 20 grams Peanuts
- Make ready 20 grams Almond flour
- Get 30 grams Peanut butter
- Make ready 20 grams Butter
- Prepare 1 Egg
- Prepare 30 grams Sugar
- Make ready (Filling)
- Get 710 grams Kabocha squash (or pumpkin)
- Prepare 5 tbsp Sugar
- Take 1 tbsp Butter
- Make ready 1 tbsp
- Make ready 5 drops Vanilla oil
- Prepare 4 tbsp Powdered coffee creamer
- Get (Pumpkin Cream)
- Make ready 1 use about half of above Filling
- Take 1 use about half of below Fresh cream
- Get (Fresh Cream)
- Take 200 ml Heavy cream
- Make ready 2 tbsp Sugar
- Take 1 tsp
- Prepare (Decorations)
- Take 1 Raisins
- Get 7 Kabocha (Pumpkin) seeds
- Make ready 7 Almonds
- Take 7 pieces Your favorite dried fruits
- Take 1 Kabocha squash
- Take 1 Chocolate chips
- Prepare 1 Cocoa powder (or cinnamon)
Steps to make Mont Blanc a la Pumpkin:
- First, make the tart crust. Bring the butter to room temperature in advance. Knead it in a bowl, then mix in the sugar until the mixture becomes white. Fold each beaten egg into the mixture 3 times, then put in the vanilla oil and mix again.
- Next, sprinkle in the flour and mix gently with a spatula. Wrap the dough in saran wrap then set it aside in the refrigerator for 30 minutes.
- In the meantime, take the pumpkin you will use for the filling and remove the skin and seeds with a knife. Cut it into appropriately sized pieces, put on a plate, and microwave for 12 to 15 minutes.
- While the pumpkin is warming up, make the peanut cream. Crush the peanuts into a powder with a knife. In a bowl knead the peanut butter and butter together then put in the sugar and mix until the mixture becomes white. Put in the beaten egg, almond flour, and crushed peanuts and stir.
- Preheat your oven to 170°C. Next, cut the dough for the crust into 7 pieces, flatten each with a rolling pin then fit into tart cups. Put in a few chocolate chips (or raisins) then put a scoop of peanut cream in with a spoon. Bake at 170°C for 25 minutes.
- While the tart is baking, carefully break up the pumpkin you warmed up in the microwave, strain it, then mix with the other ingredients for the filling.
- Separate the filling into two equal parts and place into separate containers. When the tart is done baking, place on a cooling rack and let cool.
- Next whip the fresh cream. Put in the sugar and and whisk until soft peaks form. Put half of this into one of the containers of filling and mix together to make the pumpkin cream. Whip the remaining cream up a little bit more.
- Separate the filling into 7 parts and put on top of the tart. Cover the filling with the leftover cream.
- Put the pumpkin cream into a pastry bag and squeeze around the cream on top of the tart.
- Finally, decorate as you see fit and you will be all done.
- When you cut the tart in half, it looks like this.
So that is going to wrap this up for this distinctive dish mont blanc a la pumpkin recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
