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.
- Malted Crisp Tart (Baked Explorations, p, 71)