Chocolate malt tart
When baking the pastry case blind, it is best to brush it with egg yolk before removing it from the oven. This creates a seal that helps prevent the filling from seeping into the pastry case and creating a soggy bottom.
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
80
MINUTES
Ingredients
For the pastry:
50g golden caster sugar
1 egg, lightly beaten and an extra egg yolk
225g plain flour
140g cold butter, cut into small cubes
For the filling:
200ml cream
40ml milk
4 tbsp malt extract
150g dark chocolate, broken into small even-sized pieces
50g milk chocolate, broken into small even-sized pieces
2 eggs
20g golden caster sugar
