My favourites -
- the sound of a jet in the distance on a warm sunny day
- Malteasers; eaten chocolate first then malted goodness
- Song mashups, particularly anything with a bit of hiphop or soul
- The vibe on the day of a party
- Scoring flights based on their landings (it’s an out of 10 system)
This week had all of the above, so imma gonna go and count that as an excellent week. The tart managed to encompass two of these, three if you count the playlist I was listening to when I made it.
I could call this a Malteaser tart – but I wont. Because Malteasers only actually feature on the top, smashed up and sprinkled. It’s got this amazingly crispy malted pate brisee base (made with Horlicks), an almond and chocolate sponge and covered with a chocolate and olive oil topping. And Malteasers. Obvi.
This tart is pretty damn decadent, you’re gonna wanna have a small slice and chuck some cream on it. Or go the whole hog with some vanilla bean ice cream, heat the tart up and watch that icy food porn.
(NB Has anyone else been devouring those Malteaser Bunnies? Sah cute.)
Malted Tart Base
250 grams Organic plain flour – chilled for 30 minutes (extra for dusting)
50 grams Malted Milk powder (I used Horlicks brand)
125 grams Cold butter, cut into small cubes
1 Large free-range egg,
Splash of milk
Chocolate Almond Filling – I used this recipe from What Katie Ate.
110 grams unsalted Butter
95 grams caster sugar
125 grams almond meal
3 egg yolks
.75 teaspoon vanilla essence
75 grams dark chocolate
100 grams of Dark Chocolate
1 Tablespoon of extra virgin olive oil
Pinch of Kosher Salt
1 Giant handful of Malteasers – Smashed!
What you have to do
1. To make the pastry, sieve the flour and malted powder from a height on to a clean surface. Use your hands to work in the butter to achieve a fine, crumbly mixture. Place mixture in freezer for 20 minutes, and clean up (always work pastry on a clean, cool dry surface.
2. Add the egg and milk and gently work it all together into a ball of dough. Flour lightly. Pat into a flat round, wrap in clingfilm and refrigerate for a minimum of half an hour.
3. After the pastry has chilled, roll out into a large circle, to a thickness of about 3-5mm, use your judgement on whatever looks thick enough to hold its own but thin enough to bake through and be crisp.
4. Roll the dough lightly around a floured rolling pin and re roll over the tart case. Slowly lower the pastry into the case, pressing into the side and avoiding cracks in the dough. Even the edges by gliding a butter knife along the rim of the tart case in a slight sawing motion.
5. Pre-heat the oven to 180c. Place the tart into the freezer for at least 10 minutes.
6. Add pie weights to the tart base and bake until slightly golden, about 20 minutes but beware for oven hotspots.
7. Make the frangipane by beating all the ingredients together until smooth.
8. Take the lightly golden base out of the oven and allow to cool slightly.
9. Add the frangipane mix into the tart shell and smooth over.
10. Bake for another 20-30 minutes until sponge springs back to touch and tart case is deep golden brown. Allow to cool.
11. Once tart is cool. Melt the chocolate in any which way you fancy (you just made a damn good pastry so I really don’t mind if you use a microwave) add the tablespoon of olive oil and mix together. Allow the mix to cool slightly and then spread on to the cooled tart, top with Malteasers.