MONT BLANC TARTS
Indulge your sweet tooth with these treats
SERVES 8 Place 200g plain flour, 120g cold unsalted butter, 30g caster sugar and ¼ tsp salt in a food processor. Blitz until fine breadcrumbs. Add ½ tsp white wine vinegar and 3 tbsp water. Blitz and transfer pastry to work surface. Shape into ball and flatten into disc, wrap in cling wrap and chill for at least an hour. Preheat oven to 200°C. Allow dough to rest at room temperature for 30 mins and place on a lightly floured surface. Roll out to 3mm thick and cut out 8 circles, 14cm wide. Transfer one circle at a time to the 8 x 9cm-wide fluted tins and gently press pastry into corners. Place in fridge for 30 mins. Line pastry bases with baking paper and fill with baking beans. Bake for 18 mins until pastry is golden brown at the edges. Remove beans and paper. Cook for another 8 mins until base is golden. Allow to cool in tray. Trim pastry and set aside until ready to fill. Increase oven to 210°C. Line a baking tray with a lipped edge. CANDIED PECANS Place 1 tbsp of maple syrup, glucose and caster sugar in saucepan over a low heat. Stir gently, then add 120g pecan halves and 1/ tsp salt. Stir to 8 coat nuts in syrup, then tip onto tray. Bake until syrup is bubbling. Cool. Roughly chop nuts. FILLING Place 60g chocolate in heatproof bowl over simmering water, stir occasionally until melted. Brush inside of each case. Set aside 30 mins, to set. Half fill with 320g sweetened chestnut spread. Whip 300ml double cream with 1 tbsp caster sugar, 1 tsp vanilla and ½ tsp brandy. Divide between tarts. Sprinkle candied pecans.