Pastry Chef Damien Hergott is giving the Mont Blanc ($6.50) a modern update at Bosie Tea Parlor. The classic Mont Blanc is composed simply of whipped cream and a sweetened chestnut purée. Hergott's version starts with a sweet dough tart shell that filled with a vanilla mascarpone cream. Then goes in a layer of fresh strawberry jam, another layer of mascarpone cream, and finally a mini-mountain of Swiss meringue. The puréed chestnut is piped round and round and over the top and finished with a quartered strawberry and gold leaf. It is noticeably lighter than the classic, with the strawberry jelly offering a fruity lift and the meringue an airy breath to the chestnuts.