Mont Blanc Tarte

-Pate Sucree as the crust. Baked at 180C for 25 min --> Too overbaked. crust tasted chocolatey
**try using Pate sablee / use any tart base with creme de amandes
- Maron chantily creme. Taste very very mild. Hardens after a few hours
** add milk to marron to soften it. Don't add butter for creme chantily marron used on the outside
- Crust too chocolatey and custard cream covers the taste of maron
** DOn't use chocolate coated pate, don't add cream