Mont Blanc a la Pumpkin. Get Ready For Your Biggest Glow Up Of The Year With The LOOKFANTASTIC Bank Holiday Sale. I wanted to make my own unique recipe after making user Sabumochi's mont blanc. I took their idea of putting raisins in the bottom of the tart and tried modifying it with chocolate chips.

First, make the pumpkin cream (for the cupcake topping and part of the filling). Mash the cooked pumpkin then puree it through a sieve. Line a baking sheet with parchment paper. You can have Mont Blanc a la Pumpkin using 36 ingredients and 12 steps. Here is how you cook that.

Ingredients of Mont Blanc a la Pumpkin

You need 5 of Egg.
It's of (Tart).
You need 30 grams of Sugar.
It's 120 grams of Cake flour.
It's 40 grams of Butter.
You need 10 grams of Peanut butter.
It's 5 of drops Vanilla oil.
You need of (Peanut Cream).
You need 20 grams of Peanuts.
It's 20 grams of Almond flour.
Prepare 30 grams of Peanut butter.
It's 20 grams of Butter.
Prepare 1 of Egg.
Prepare 30 grams of Sugar.
It's of (Filling).
Prepare 710 grams of Kabocha squash (or pumpkin).
Prepare 5 tbsp of Sugar.
You need 1 tbsp of Butter.
It's 1 tbsp of Rum.
You need 5 of drops Vanilla oil.
You need 4 tbsp of Powdered coffee creamer.
It's of (Pumpkin Cream).
It's 1 of use about half of above Filling.
It's 1 of use about half of below Fresh cream.
You need of (Fresh Cream).
It's 200 ml of Heavy cream.
You need 2 tbsp of Sugar.
You need 1 tsp of Rum.
You need of (Decorations).
Prepare 1 of Raisins.
It's 7 of Kabocha (Pumpkin) seeds.
You need 7 of Almonds.
You need 7 of pieces Your favorite dried fruits.
Prepare 1 of Kabocha squash.
It's 1 of Chocolate chips.
Prepare 1 of Cocoa powder (or cinnamon).

You might need more than one baking sheet if making small circles. It is the second-highest and second-most prominent mountain in Europe, after Mount Elbrus, and it is the eleventh most prominent mountain summit in the world. A Mont Blanc (or Mont-Blanc aux marrons, in Italian, Monte Bianco) is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. It was created in nineteenth-century Piedmont, in Italy.

Mont Blanc a la Pumpkin step by step

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..

The name comes from Mont Blanc, as the dish resembles a snow-capped mountain. Mont Blanc has been an autumn and winter favorite at many Parisian pâtisseries, notably. La Bleue is an original creation resulting from the recognized know-how of the Mont Blanc Brewery, the pure water of the Mont Blanc glaciers and the Blueberry. Fine and light, La Bleue combines the aromatic power of the fruit while preserving the bitterness of a fermented alcoholic beverage: the best of the Alps in your glass. At that time there were as many as ten breweries based within the heart of the Alpine, all attracted to the area by the quality of the water and the glaciers nearby.