Malt, Chocolate, Pastry. YUM.
We are excited to share this unique and interesting malt cookie tart which we adapted from a recipe by Lisa Sandman from Raleigh, North Carolina. It’s base is like a giant malted milk cookie, topped with dark chocolate and crushed malted milk balls. Yum!
The History of Lisa’s Malted Milk Tart:
So here’s a story. A couple of years ago I had the great pleasure of visiting a friend of mine in Raleigh, North Carolina. She introduced me to a lovely friend of hers (whose name is also Lisa) who was telling me how much she loved to cook, and that she was currently enamoured with a couple of amazing sweet treats. She insisted we come to her place to try them the next evening. Unfortunately Lisa was called away at the last minute but insisted we still pop by her place as everything was ready for us. We let ourselves in, and there in the kitchen was our dessert: A tray of Ina Garten’s raspberry crumble bars (yum!) and a delicious thing called a malt cookie tart, along with plates, forks, serviettes, a pot of tea and a pile of plastic takeaway containers. It was so sweet and kind of Lisa to do this for us and, not wanting to overstay our welcome, we took a couple of slices of each and headed back to our friend’s house where we devoured it all with gusto and joy.
When I came home, I knew this was a recipe to try at home. We played around with the recipe and knew it was a perfect match with our favourite chocolates – Haighs! Haighs are famous for their malted milk balls (known as maltichocs) and their 70% dark chocolate buttons are sublime – and SO shiny when melted. A match made in heaven.
Malted Milk Tart
- 1 1/2 cups plain flour (all purpose)
- 250 grams butter (unsalted) (2 sticks)
- 1 cup malted milk powder (such as Horlicks)
- 1/4 cup icing (confectioners) sugar
- 1 teaspoon sea salt
- 200 grams Haighs 70% dark chocolate buttons
- 200 grams Haighs maltichocs (or malted milk balls)
- You will need a 28 cm (10 inch) tart or springform tin. Preheat the oven to 160°C (320°F).
- To make the base, combine the flour, butter, malted milk powder, sugar and salt in a food processor. Pulse only until crumbs are formed. Pour the crumbs into the tin. Shake from side to side and press very lightly with your fingers to make sure it is evenly spread.
- Bake for 40 minutes until lightly browned. Remove from the oven and evenly scatter the chocolate buttons over the hot base.
- Let it stand for about 5 minutes to melt and, using a spatula, spread the chocolate to cover the surface of the base.
- Sprinkle the chocolate layer with the maltichocs. Cool completely and cut into wedges to serve.