Mont blanc tarts
Named after the snowy mountain they resemble, Mont Blanc tarts – with their white meringue, whipped cream and tan-coloured chestnut purée – can often taste more fabulous than they look. We wanted to see if we could improve their visual appeal – bring in some more contrast by playing around with the colours, for example – but we were beginning to run out of ideas. But then, at one of our weekly pastry meetings, Helen and Yotam both grabbed an empty shell, filled it with the chestnut spread, spooned over smooth whipped cream and added the element that had been missing – the candied pecans – which brought the crunch and the look needed. There’s a metaphor in there, we’re sure, about climbing mountains, and not giving up, and things tasting all the sweeter when you’ve had to work just that little bit harder to earn them.
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