Howard's Mont Blanc Tartlets

Join Howard Middleton (GBBO, series 4) live from Sheffield for his take on this classic of festive patisserie: a crisp, buttery pastry shell, brushed with dark chocolate and topped with a refreshing little jelly. Sumptuous strands of chestnut cream give the tartlets their Mont Blanc shape, topped with a little peak of Chantilly cream and crunchy caramelised pecans.

This class will take place on Saturday 3rd September 2022 at the following times:

12pm PT / 2pm CT / 3pm ET / 8pm UK

We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.

Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard. Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. 

Equipment:

Mixing bowls 

Baking parchment  

Wooden spoon

Wire cooling rack  

Saucepans  

Piping bag and nozzles

Blender (if not using pureed chestnuts) 

Pastry brush  

Cookie cutters

Baking beans/dried lentils/rice  

Whisk or electric hand mixer 

Rolling pin

12-hole muffin tin or 6 individual tartlet tins about 8cm (3in) in diameter

12 - hole mini muffin tin (for the jelly centres) – or use an ice cube tray or a single tin and cut out when set

Ingredients:

For the sweet shortcrust pastry:

125g (1 cup) plain/all-purpose flour* 

A pinch of salt

75g (5 tbsp) cold unsalted butter, cubed 

25g (4 ½ tbsp) icing/powdered sugar

½ tsp instant espresso coffee powder (optional)  

1 large (XL in USA) egg yolk

1 tsp ice cold water

* If you can source chestnut flour, you can replace about 1 tbsp of the plain flour with 1 tbsp of chestnut flour for added flavour.

For the jelly: (choose the flavour you prefer):

For the espresso jelly:

150ml (2/3 cup) strong coffee**  

3 tsp brown sugar (or to taste)

1 – 1½ tsp agar powder

For the fruit jelly:

150ml (2/3 cup) fresh apple or pear juice 

1 – 1½ tsp agar powder

**either fresh or made with 150ml (2/3 cup) water and 2 tsp instant espresso powder

For the Chantilly cream:

300ml (1 1/3 cups) double/heavy cream   

¼ tsp vanilla bean paste or vanilla extract

1 tbsp icing/powdered sugar

For the chestnut cream:

200g (approx. 1 cup) unsweetened chestnut puree*** 

25g (4 ½ tbsp) icing/powdered sugar

About 5 tbsp milk 

½ tsp cocoa powder

¼ tsp vanilla bean paste or vanilla extract 

About two thirds of the Chantilly cream

*** If you can only get sweetened chestnut puree or chestnut paste, omit the sugar

For the caramelised pecans and chestnuts:

75g (2/3 cup) caster/superfine sugar 

A squeeze of lemon juice

6 whole or halved cooked chestnuts (optional) 

1 tbsp maple syrup

50g (approx. ½ cup) pecan halves 

50g (approx. 1/3 cup) dark chocolate

Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to around 20 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

If you have any questions regarding this class please email us at info@bakewithalegend.com.