Chocolate malt tart

Recipe by:

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.

Chocolate malt tart

SERVES

10

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

80

MINUTES

CUISINE

COURSE

Baking

Method

  1. To make the pastry case mix the sugar with the egg and set aside.

  2. Rub the butter into the flour until it looks like rough breadcrumbs. Add the egg mixture to the flour and combine it with a fork. Finally, bring it together with your hands and place it into your fridge for at least two hours to firm up.

  3. Preheat your oven to 180°C and grease and flour an 8-inch tart tin with a loose base. You can also place a disc of parchment on the base.

  4. Roll the pastry on a floured surface into a disc about 10" in width. Gently nudge this into your prepared tart case and neaten up the edges. Cover the pastry with a sheet of parchment and place some baking beads on top. Bake blind for 15 minutes. Remove the parchment and brush the base with some egg yolk, bake again for another five minutes. Remove from the oven and allow to cool. Do not remove it from the tin.

  5. When your base has cooled down heat oven to 140°C and whisk the eggs and sugar for the filing until stiff peaks form. Set aside.

  6. Heat the milk, cream and malt together in a heavy-based saucepan over a medium heat until it is shivering. Turn off the heat and stir in the chocolate until melted.

  7. Fold the eggs through the chocolate mixture and scoop into your cooled pastry case. Bake for about 50 minutes until the filling is set. Remove from the oven and allow to cool in the tin. Place it into the fridge to firm up before serving.

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

Method

  1. To make the pastry case mix the sugar with the egg and set aside.

  2. Rub the butter into the flour until it looks like rough breadcrumbs. Add the egg mixture to the flour and combine it with a fork. Finally, bring it together with your hands and place it into your fridge for at least two hours to firm up.

  3. Preheat your oven to 180°C and grease and flour an 8-inch tart tin with a loose base. You can also place a disc of parchment on the base.

  4. Roll the pastry on a floured surface into a disc about 10" in width. Gently nudge this into your prepared tart case and neaten up the edges. Cover the pastry with a sheet of parchment and place some baking beads on top. Bake blind for 15 minutes. Remove the parchment and brush the base with some egg yolk, bake again for another five minutes. Remove from the oven and allow to cool. Do not remove it from the tin.

  5. When your base has cooled down heat oven to 140°C and whisk the eggs and sugar for the filing until stiff peaks form. Set aside.

  6. Heat the milk, cream and malt together in a heavy-based saucepan over a medium heat until it is shivering. Turn off the heat and stir in the chocolate until melted.

  7. Fold the eggs through the chocolate mixture and scoop into your cooled pastry case. Bake for about 50 minutes until the filling is set. Remove from the oven and allow to cool in the tin. Place it into the fridge to firm up before serving.