malted crisp tart.

Baked should have a book completely dedicated to malted recipes. I'm serious. Because this malted diplomat cream is that good.

P.S the malt pastry cream tastes like ice cream.

And so is the caramelized rice krispies and the brown sugar tart crust. And then they added chocolate ganache and maltesers. Are they out to make me faint from delight?

If you ever decide to bake the recipe as individual tarts like me instead, you may want to reduce the amount of tart dough. I quartered it to make two individual tarts, but the crust is a tad thick. Not that I'm complaining though. And go easy on the rice krispies too. I had way too much leftovers that disappeared way too fast.

It's one of those rare fancy schmancy recipes but it's definitely worth the effort.

Baked has totally redeemed itself with this recipe.

Malted Crisp Tart

from Baked Explorations

For the brown sugar crust

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon malted milk powder
• 10 tablespoons unsalted butter, cold, cut into half-inch pieces
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon vanilla extract

For the caramelized crispies

• 1/3 cup sugar
• 2 cups crisp rice cereal

For the milk chocolate ganache

• 8 ounces good-quality milk chocolate, coarsely chopped, (We used Scharffen Berger)
• 2/3 cup heavy cream
• 2 teaspoons malted milk powder

For the malted pastry cream

• 1 1/4 c whole milk
• 1/3 cup sugar
• one large egg yolk
• One large egg
• 1 tablespoon plus 1 1/2 teaspoons cornstarch
• 2 tablespoons malted milk powder
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 5 ounces heavy cream

Additional items needed

• One cup crushed malted milk balls
• More malted milk balls to make it look pretty on top

To make the crust
Spray or butter the tart pan.  Pull out your food processor. Add all the ingredients for the crust in and pulse until you get crumbs.

Dump the mixture from the food processor into the tart pan. Press the crust into place.

Put the tart crust into the freezer for about 20 min.

Meanwhile turn on your oven to 350° Fahrenheit. Take the tart pan out of the freezer, put it on a baking sheet, and throw it  in the oven until golden brown between 20 and 30 min. Ours took 23 minutes. Pull it out of the oven and place on a wire rack to cool.

For the caramelized crisp rice
Note - If you have a Silpat or similar type of baking pad, you'll want to use it here. If you don't, the Baked guys recommend taking aluminum foil and spraying it  with vegetable oil.

Add 2 tablespoons of water and the sugar into a small saucepan. Place over low heat and get it boiling for 1 minute.

Add in the rice cereal and stir. Keep stirring until you start to see wisps of smoke rising up. Stir just a little bit more to make sure the caramelized sugar is all over the crispies and then pour them out onto the Silpat  or aluminum foil. Once cooled, break them into pieces if needed.

For the ganache
Chop up your milk chocolate and place in a medium-size bowl.

Whisk together the heavy cream and malt powder in a saucepan. Place it over low heat and bring to a simmer. Watch the cream carefully because it can boil in an instant and then it becomes terrible frothy mass. I speak from experience, having to start over. Pour it over the chocolate and let it sit for 2 minuntes. After the 2 minuntes. put your whisk in the middle of the mixture, turning around and around until you reach the edge of the bowl. It's a really beautiful process to watch the ganache come together.

To assemble the tart
Pour the ganache into the tart shell. Throw some crused malted milk balls on top along with one cup of the caramelized crisp rice. Slightly press milk balls and crispies into the ganache so that it all sticks together. Throw the tart in the refrigerator while you make the malted Diplomat Cream

Make the malted diplomat cream
Place a fine mesh sieve over a medium bowl.

In a medium-sized saucepan, bring the milk to a simmer and keep it warm.

In another medium bowl, whisk together the sugar, egg, egg yolk, cornstarch, and the malted milk powder until it becomes pale-ish yellow (about 1 minunte). Whisk in half of the warm milk into the egg mixture. Then pour the mixture back into the remaining milk in saucepan. Whisk the saucepan constantly until the whole thing thickens. Our mixture took about 8 minuntes. Yours may take less. Take it off the heat and throw in the butter and vanilla and whisk again until fully incorporated.

Then take the pastry cream and pour it into the sieve to remove any of the milk solids. Take a piece of plastic wrap and put it right on top of the pastry cream so you don't get any nasty thick skin on it. Put in the refrigerator for at least an hour until chilled.

Bring pastry cream after an hour out of the refrigerator and whisk it up until it looks like itself again.

In another bowl, whisk the heavy cream until you get soft peaks.Then fold it into the Diplomat Cream.

Take the tart out of the refrigerator and pour the Diplomat Cream on top of the milk chocolate. Garnish with some more malted milk balls if you have them and then the rest the caramelized crispies on top. It then needs to refrigerate for at least another 30 minutes.

 This tart is a proud participant of Sweets for a Saturday.