In this video, we'll make two types of cherry blossom Mont Blanc, perfect for spring. First, we make the pâte sucrée tart dough in a food processor and let it rest. Next, we prepare the matcha almond cream and meringue cookies in the same way, whipping the meringue until stiff to form the base of the Mont Blanc. We place the rested tart dough into a mold, pipe in the matcha almond cream, and bake it. For the finishing touch, we pipe cherry blossom cream, made by mixing strained cherry blossom bean paste and fresh cream, using a Mont Blanc nozzle, and decorate it with salted cherry blossoms and gold leaf. For the other tart type, we layer strawberries, red bean cream, and cherry blossom cream on top of the baked tart. Finally, we sample the finished Mont Blancs and enjoy their elegant, Japanese-style sweetness. The video also includes a look at items purchased at Nitori and scenes of purchasing tart molds at a confectionery supply store.