This tart required malt powder and malted milk balls and lots of steps. It’s not something I would have picked out, but that’s why I love being a part of Baked Sunday Mornings, because it gets me to explore outside of my usual repertoire. None of the steps for the tart are difficult, there’s just a lot of components and some wait time.
The crust is a brown sugar-y, buttery, malted crust that seemed like it was too much for y 9″ tart. I think this would have worked fine in a 10″ tart pan. On top of the cooled tart goes a malted milk chocolate ganache that gets covered with crushed malted milk balls and caramelized Rice Krispies (more on that later). Then there’s a malted pastry cream that’s cut with some whipped cream on top, followed by more caramelized Krispies and a few malted milk balls for decoration.
The Rice Krispies are added to a sugar syrup over heat, and I sat there and stirred and folded and stirred for a long time. Sugar dried up on the bottom and sides of my pan in a white film and the Krispies looked normal and just kind of dry. I almost gave up, but had patience. I bumped my heat up just barely, and slowly the sugar started to melt and caramelize and I was getting amber streaks on the bottom of the pan as I folded. Eventually I was left with amber chunks of Rice Krispies that were coated with a thin layer of caramelized sugar. I’m glad I stuck it out. Note that these make a delicious snack, but they will get soggy after being in the refrigerator, so I suggest adding them just before serving.
We liked this tart, but it’s got a lot going on. We didn’t go gaga over it. Larry thinks the Krispies on the top aren’t needed. The crust by itself is delicious.
To see the other entries, head on over to Baked Sunday Mornings. If you’d like the recipe, Chris has it posted on The Pêche.
- Malted Crisp Tart (Baked Explorations, p, 71)
Beautiful! I agree – there was a LOT of crust dough – but definitely worth making. The krispies are worth snacking on their own- that’s what I did!
I loved the crispies but wish I had only sprinkled them over right before serving to keep their awesome texture. Your tart looks great!
Very pretty tart! I ended up not using all of the dough for the crust because it looked like it was going to be too thick. But I am in love with the caramelized crispies — they are definitely worth the time and effort!
Your tart is pretty! My husband agrees with Larry. I am also glad I stuck it out on the crispies step.
I thought there was surely too much crust for 9″ tart pan too. But once all the filling piled in, it all fits perfectly like a puzzle. I think the crust plays a bigger part then just a container in this case. The way it stays crisp, I certainly don’t mind at all.