CakeChristmas
CakeChristmas
Two rectangular slices of white meringue, each with two large parallel brown brown boudins and a pink band of chantilly between them, half candied chestnut lying at one end, very low mounting.
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Pop & Colored / Meringues & cabbages

Chestnut and Raspberry Mont Blanc Tartines

A recipe by CakeChristmas / Updated on 30 October 2026.

The meringues become six flat rectangles; two large chestnut buddins frame a thick line of pink chantilly, without vermicelli or dome.

6 rectangles of 6 x 10 cm / Meringue dry, whipped cream and fine poaching

6Indicative portions
45 minPreparation
1 h 15Baking
1 hour 30 minutesRest & Cooling
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The meringues become six flat rectangles; two large chestnut buddins frame a thick line of pink chantilly, without vermicelli or dome.

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Original quantity: 6 servings.

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Preparation

  1. Stir the whites with the sugar. Pipe six rectangles of 6 x 10 cm, 8 to 10 mm thick, on a covered plate. Cook the surplus in small separate pallets. Dry for 1 h 15 at 100 °C and then cool for 1 hour in the oven.
  2. Mix chestnut cream, puree and soft butter until smooth. Put in piping bag with large smooth piping tip; no need for vermicelli.
  3. Whisk cream and icing sugar, then incorporate the raspberry powder to obtain a firm but supple pink Chantilly.
  4. Pipe two 9 cm lengths of chestnut cream along the long sides of each rectangle, using about 25 to 30 g for each length. Between them, place a pink strip of 20 to 25 g. Keep surpluses in glass.
  5. Cut each frozen chestnut in half, lay a half lying on one end of the pink strip. Refrigerate for 30 minutes and serve the same day.

Preserve and Serve

To be assembled on the same day; maximum 24 hours in the refrigerator.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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