Text excerpted from SWEET © 2017 by Yotam Ottolenghi and Helen Goh. Named after the snowy mountain they resemble, Mont Blanc tarts—with their white meringue, whipped cream and tan-colored chestnut purée—can often taste more fabulous than they look, with all that beige and white. We wanted to see if we could improve their visual appeal—bring in some more contrast by playing around with the colors, for example—but after various experiments (dark chocolate pastry, a lighter-colored purée), we were beginning to think that the timetested route up this particular mountain was the only winning one. It was a moment of pure synchronicity, then, that at one of our weekly pastry meetings there were various things lying around that came together in a flash: empty tart shells, candied pecans, an open can of chestnut spread. At the same time, Helen and Yotam both grabbed an empty shell, filled it with the chestnut spread, spooned over smooth whipped cream and added the element that had been missing—the candied pecans—which brought the crunch and the look needed. There’s a metaphor in there, we’re sure, about climbing mountains, not giving up and things tasting all the sweeter when you’ve had to work just a little bit harder to earn them.