Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mont blanc a la pumpkin. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Mont Blanc a la Pumpkin is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Mont Blanc a la Pumpkin is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Get 5 Egg
- Make ready (Tart)
- Get 30 grams Sugar
- Make ready 120 grams Cake flour
- Make ready 40 grams Butter
- Make ready 10 grams Peanut butter
- Prepare 5 drops Vanilla oil
- Take (Peanut Cream)
- Take 20 grams Peanuts
- Get 20 grams Almond flour
- Get 30 grams Peanut butter
- Get 20 grams Butter
- Prepare 1 Egg
- Get 30 grams Sugar
- Prepare (Filling)
- Take 710 grams Kabocha squash (or pumpkin)
- Prepare 5 tbsp Sugar
- Make ready 1 tbsp Butter
- Prepare 1 tbsp Rum
- Get 5 drops Vanilla oil
- Make ready 4 tbsp Powdered coffee creamer
- Make ready (Pumpkin Cream)
- Take 1 use about half of above Filling
- Get 1 use about half of below Fresh cream
- Make ready (Fresh Cream)
- Make ready 200 ml Heavy cream
- Make ready 2 tbsp Sugar
- Take 1 tsp Rum
- Take (Decorations)
- Make ready 1 Raisins
- Make ready 7 Kabocha (Pumpkin) seeds
- Prepare 7 Almonds
- Take 7 pieces Your favorite dried fruits
- Get 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 rum 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’s going to wrap this up for this exceptional food mont blanc a la pumpkin recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
