Brown sugar brandy cream
This simple brandy cream can be made in five minutes and is lighter than some traditional brandy butters
Mont Blanc tarts
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes enough for 12 tartlets
Skip to ingredients
- 200g chestnut purée
- 2 tbsp icing sugar
- ½ tsp vanilla extract
- 200ml double cream
- dark chocolatefor grating
Nutrition: per serving
- kcal258
- fat19g
- saturates10g
- carbs18g
- sugars7g
- fibre2g
- protein2g
- salt0.1g
Method
step 1
Mix the chestnut purée with the icing sugar and vanilla extract. Divide between 12 baked tartlet cases. Whip the double cream, spoon onto the tarts, then grate over dark chocolate to finish.
