© 2009 Mel

Death By Chocolate

Looking for a simple but impressive dessert for entertaining? Pick this!! 

Chocolate Malt Tart

Malted Milk Chocolate Tart

(Adapted from The Art and Soul of Baking by Cindy Mushet)

For the chocolate tart shell:

  • 1/2 cup unsalted butter, softened
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1 cup flour
  • 2 1/2 Tbsp unsweetened Cocoa powder (I used Valharona)

For the ganache filling:

  • 10 ounces milk chocolate, finely chopped
  • 2 ounces 70 percent dark chocolate, finely chopped
  • 1 cup heavy whipping cream
  • 1/4 cup plus 2 Tablespoons malted milk powder (Ovaltine original yellow label, not chocolate flavored)

For the topping

  • 1 cup heavy whipping cream
  • 1 Tablespoon malted milk powder
  • 1 Tablespoon sugar
  • Fresh berries (optional)

Make the tart crust:

1. In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar at medium speed, scraping down the bowl with a spatula, as needed, until the mixture is smooth. Add egg yolk and continue to beat well.

2. In another bowl, whisk together the flour and cocoa. Add to the butter mixture and mix at the lowest speed, just until combined. The dough should be at a consistency that could be shaped into a tart pan at this point. If it is too sticky, cover it and chill it in the fridge for 15 minutes before shaping it into the pan.

3. Scrape the dough into a 9 inch fluted tart pan with a removable bottom, pressing the dough firmly and evenly throughout the bottom, building extra dough where the bottom meets the sides. Press the excess dough up the sides of the pan. Chill in the fridge for 1 hour or in the freezer for 30 minutes.

4. Bake the tart shell at 350 degrees F for 30 minutes.

Prepare the ganache filling:

1. Heat milk in a saucepan over medium heat until steam begins to rise and bubbles form at the sides. Remove from heat and whisk in the malt powder. Pour immediately over a bowl filled with the chocolate. Stir to combine, using a rubber spatula, starting to mix from the center until smooth and all of the large pieces of chocolate are melted. Scrape the ganache into the baked crust. Chill in the fridge for at least one hour to set. 

Prepare the topping:

1. Whip the cream with the malt powder and sugar until medium stiff peaks form.  Fill a pastry bag with the cream and pipe onto the top of the tart. Top with fresh berries (optional). Chill in the fridge until ready to serve.

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>