How much do I like making multi component dessert? That depends on the reward. Is this something I do on a regular basis? No but that’s why some dessert are more special than others. How special is BAKED’s Malted Crisp Tart? Very very very special!
Malted milk powder is used everywhere in this decadent tart from crust to filling to topping. A cookie tart crust is filled with malted milk chocolate ganache, crushed malted milk balls, shards of caramelized crisped rice cereal, and topped with a malted milk pastry cream lightened with whipped cream. Each bite of this tart is an explosion of various taste and texture. I cannot decide which I like best: the tender buttery shortbread cookie crust, the smooth and milky chocolate, the addictively crunchy caramelized crisped rice, or the billowy custard cream topping with a hint of malted milk. This tart embodies everything I like about Malteser and Horlicks, both childhood favourites. Yet it is re-imagined in a grown up format that I would be proud to serve at the fanciest dinner party. It’s no wonder both BAKED cookbooks make regular appearances in my kitchen.
When I first read the recipe, I was pretty confident on the success of this dessert because every components are familiar territory…except for one. Caramelized crisped rice cereal is not a novel idea to me. I read about this years ago in Pierre Herme’s Chocolate Dessert, one of my favourite cookbooks. Despite the numerous recipes I baked from that book, I never attempted to caramelize crisped rice cereal because I thought the technique was beyond my capability. Since my recent foray into confectionary, I am no longer afraid of manipulating sugar. In fact, as soon as I read the direction, I recognize the technique right away. It was the exact same technique I used earlier to make candied peanuts with great success! I admit that for the uninitiated, it was not the most intuitive. The direction in the book can be a little more clear. I had a moment of doubt when I poured the cereal into the still very watery syrup. Wouldn’t it get all soggy? If it did, I did not notice. The syrup was quickly absorbed by the rice kernels and I was stirring dry cereal for the longest time. My experience with making candied peanuts assured me that they would exude amber liquid eventually and everything would be beautifully coated in caramel. Everything happened exactly as it should. The caramelized crisped rice cereal is so addictive and even crispier than before! I can eat it by handfuls. This is probably something I’ll make over and over again. I can imagine it in so many different dessert applications.
I’m glad I had the presence of mind to get a bottle of Carnation Malted Milk Powder when I travelled to the US in February. I know that Horlicks can probably work just as well but I prefer to use the ingredients tested for the BAKED recipes. There are quite a few recipes in the BAKED cookbooks calling for malted milk powder so I’m sure I’ll get to use it often.
I tried something different to remove the tart ring. My typical strategy is to pry it off the crust very very carefully. Today, I took a blowtorch and gave the outside of the tart ring a once over. The tart ring slipped off the tart in one swift move. Nice!