Today’s a little different. I know this is 31 Days Of Pie, but we’re going with a tart today. It’s close enough to a pie, right? Crust + Filling = Pie. Which is what this recipe is all about. However, this is no ordinary tart. Coming from our friend Aida, it’s as luscious, rich, and thick as you could ever imagine, with a multi-layered flavor that goes beyond basic chocolate thanks to the addition of malt powder. I shall confess that I am not the world’s greatest chocolate lover, but this? Oh man, this. Just take a bite, marvel at its richness, and let it melt in your mouth. Then repeat. It’s a winner.
Double Chocolate Malted Tart
8 tablespoons (1 stick) unsalted butter
1 1/2 cups chocolate wafer cookies crumbs (recommended: Nabisco Famous Wafers)
11 ounces milk chocolate, finely chopped
2/3 cup heavy cream
1/3 cup malted powder (recommended: Carnation Malted Milk)
Melt 6 tablespoons of the butter. Combine cookie crumbs and butter in a small bowl and mix until thoroughly moistened.
Transfer to an 8-inch tart pan. Using the back of a cup or measuring cup, press mixture into the pan with a removable bottom until evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.
Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place cream in a small saucepan and bring to a simmer over medium-low heat.
Remove from heat and whisk in malted milk powder until smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth. Stir in remaining 2 tablespoons of butter, small piece by piece, until evenly incorporated.
Turn mixture into the prepared tart crust and spread until even. Cover loosely and refrigerate until filling is set, at least 1 1/2 hours.