French Mont Blanc Chestnut Tart Dessert

Begin by making the tart shell. In a large bowl, mix together the flour, sugar, and salt. Cut the butter into chunks and rub into the flour mixture with your fingertips until the mixture resembles coarse breadcrumbs. This technique will ensure a flaky tart shell.

Beat the egg yolk and add it to the flour mixture. Combine the ingredients loosely with your hands. If the dough is too dry, add a little bit of ice-cold water. Press the dough into a flat disc, wrap in cling wrap and chill it in the refrigerator for at least an hour.

Preheat your oven to 375°F (190°C). On a floured surface, roll out your chilled dough to fit a tart pan. Carefully line the pan with your dough and trim any overhang. Prick the dough with a fork and bake it for about 15-20 minutes, or until it's golden. Let it cool.

For the chestnut filling, combine the chestnut spread, sugar, butter, and vanilla in a food processor. Blend until smooth. Spread the filling evenly over the cooled tart shell.

Whip the cream, sugar, and vanilla until stiff peaks form for the topping. Dollop or pipe the whipped cream over the chestnut filling.

For additional flair, you may wish to garnish the tart with some reserved chestnut purée, or sprinkle the top with shaved chocolate. Let the tart chill in the fridge for at least 2 hours before serving.