September 17, 2015

Malted Milk Chocolate Tart with Toasted Almond Crust

Malted Milk Chocolate Tart | The Naptime Chef

Happy Birthday to me! This year is like all others and I baked myself a special birthday treat. My husband would have gladly run out to buy me the sweet of my choice, but he knows how much I like to go whole hog once a year and make something truly decadent. This year I chose a malted milk chocolate tart with a toast almond crust. It’s the perfect balance of soda shop nostalgia and French bakery sophistication, and is ideal for a chocoholic like me.

This tart is deceptively simple to make. There is no need to sliver fruit or make glazes. It is comprised of simple butter crust with a dash of toasted almond flour and a no-bake chocolate filling. The components can even prepared separately if you are short on time. For example, I made the crust, pressed it into the pan, and froze it while the kids were eating breakfast. Then I came back and baked it, and made the filling while my son napped. Pretty simple all around!

I hope all of your September babies have good birthdays this month. Go ahead and bake yourself a cake!

Birthday desserts from years past: Julia Child’s Reine de Sabe, Homemade Funfetti Cake, Chocolate Peppermint Birthday Cake, Kahlua Hazelnut Chocolate Cake, Birthday Pavlova

Malted Milk Chocolate Tart with Toasted Almond Crust

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

this recipe is adapted from King Arthur Flour. They used hazelnut flour which my daughter doesn't love, so I use almond flour instead.

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Ingredients

  • Crust:
  • ¾ cup unbleached all-purpose flour
  • ¾ cup almond flour
  • ½ teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 5 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon water
  • Filling:
  • 7 ounces good quality milk chocolate
  • 2 tablespoons unsalted butter
  • ¾ cup heavy cream
  • 2/3 cup malted milk powder

Instructions

  1. In a large mixing bowl whisk the flours, salt, and sugar. Add the butter pieces and pinch them into the flour with your fingers until the dough resembles coarse sand. Add the water and mix well with your hands until the dough just comes together to form a ball. Press the dough into the bottom of a round or rectangular tart pan so it evenly covers the bottom and goes up the sides. Wrap in plastic wrap and freeze for at least 1 hour, or up to 2 days.
  2. Preheat the oven to 375 degrees F. Prick the dough all over with a fork. Bake for 20 to 22 minutes, or until the edges are golden brown. Remove from the oven an allow to cool.
  3. To make the filling: Finely chopped the milk chocolate and add it to a heatproof bowl. Then cut then butter into small cubes and add it to the chocolate. Whisk the malted milk powder into the heavy cream and pour the mixture into a small saucepan. Bring it to a simmer and whisk well to get rid of any lumps. Then, position a fine mesh sieve over the bowl of chocolate and pour the malted milk mixture into it, Stir the chocolate well so that it melts completely and there are no visible lumps.
  4. Once the crust has cooled completely pour the chocolate mixture into it carefully. Carefully transfer the tart to the refrigerator to chill for at least 4 hours, or up to 24 hours. Slice and serve immediately when you remove it from the fridge, and store in the fridge between eating.

Notes

This recipe is adapted from King Arthur Flour. They used hazelnut flour which my daughter doesn't love, so I use almond flour instead.

https://thenaptimechef.com/2015/09/malted-milk-chocolate-tart-with-toasted-almond-crust/

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