Sohm Al Tart

Please like, comment, share, subscribe and click the bell. Thank you!

---

Sohm Al Tart

by Lemon Drop from A Recipe Reborn

““A traditional Ishgardian cake made up of several stacked layers tapered to resemble Sohm Al, a peak sacred to the Dravanians. Ishgardians believe that devouring the mountain will grant them fortune in their struggle with the dragons.””

— Eorzea Database

• Prep time: 2 hours
• Cook time: 110 minutes
• Yields 8 tarts measuring 4” or 10 cm

Crust

US	Ingredients	Metric
7 oz	bread flour	190 g
5 oz	butter	150 g
½ tsp	Kosher salt	3 g
¼ cup	water	40 mL

1. Put all the ingredients in a bowl and cut them together until combined using a pastry cutter, or use a food processor and pulse until combined.
2. Turn the dough out on to a floured work surface, shape it into a ball and then flatten it into a disc.
3. Roll out the dough using a rolling pin to a thickness of 1/4 inch or 6.5 mm.
4. Using any rounded shape, cut the dough into rounds slightly larger than the tart pans.
5. Press the dough rounds into the tart pans and cut away the excess.
6. Dock the dough by pressing a fork into it over the entire surface, creating many holes.
7. Chill the dough in the refrigerator for 1 hour.
8. Preheat the oven to 390°F/200°C.
9. Place the tart pans on a baking sheet and bake them for 20 minutes.
10. Remove the crusts from the pans and set them aside to cool.

Maple meringues

US	Ingredients	Metric
2	egg whites	2
¼ tsp	Kosher salt	1.5 g
¼ tsp	cream of tartar	1 g
1 tbsp	maple syrup	20 mL
½ cup	sugar	115 g

1. Preheat the oven to 250°F/120°C.
2. Combine all the ingredients in a bowl and beat using a hand mixer, stand mixer or whisk until the mixture holds stiff peaks.
3. Prepare a pastry bag with a tip of your choosing.
4. Spoon the meringue mixture into the bag.
5. Pipe 8 meringues onto a parchment paper lined baking sheet.
6. Bake the meringues for 1 hour, remove them from the oven and set them aside to cool.

Note: The meringues will expand slightly in the oven so make sure to pipe them slightly smaller than what would fit in the tart crusts.

Chestnut purée

US	Ingredients	Metric
14 oz	chestnuts, roasted and skins removed	400 g
1 tsp	vanilla	5 mL
1 cup	water	232 mL
½ cup	sugar	115 g

1. Put the chestnuts in a pot and pour in enough water to cover them.
2. Add the vanilla.
3. Bring the pot to a boil, turn the heat to low and simmer for 30 minutes.
4. Strain the water from the chestnuts and set them aside.
5. Bring the water and sugar to a boil to make a simple syrup, and then remove it from the heat.
6. Using a food processor, purée the chestnuts and simple syrup together.
7. Pass the purée through a fine mesh sieve to ensure it is completely smooth.
8. Add water to the purée to thin it out if necessary. It should be thin enough to pipe using a bag and a pastry tip and be similar to medium consistency buttercream icing.
9. Prepare a pastry bag with a tip of your choosing and spoon in a portion of the purée leaving some in the bowl.
10. Set the purée aside until you’re ready to assemble the tarts.

Whipped cream

US	Ingredients	Metric
½ cup	whipping cream	115 mL
1 tbsp	sugar	10 g
1 tsp	vanilla	5 mL
2 tbsp	pasteurized egg white	20 mL

1. Combine all the ingredients in a bowl and beat using a hand mixer, stand mixer or whisk until the mixture holds stiff peaks.
2. Set the cream aside until you’re ready to assemble the tarts.

Assemble the tarts

US	Ingredients	Metric
8	tart crusts	8
8	maple meringues	8
	chestnut purée
	whipped cream
	powdered sugar
8	chestnuts for garnish	8
8	chocolate wafers	8

1. Spoon and spread a small amount of chestnut purée onto each tart crust.
2. Spoon a small amount of whipped cream on top of the chestnut purée.
3. Place a meringue on each tart crust.
4. Using a small offset spatula, cover each meringue with a thin layer of whipped cream.
5. Pipe on the chestnut cream starting from the base of the meringue and moving up towards the top in a spiral pattern.
6. Garnish each tart with powdered sugar, 1 chestnut and 1 chocolate wafer.

---

This recipe was created by adapting from:

Buttery, Flaky, All-Purpose Pie Crust (Pâte Brisée) - Chef Steps

Mont Blanc Dessert (Chestnut Cream Meringues) - Best of Bon Appetit, via The Spruce Eats