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!
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.
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