I went searching for a dessert that used malted milk powder, and I stumbled on this recipe from the minds behind Baked. It uses malted milk powder in not one, not two, but three ways. There is malt in the cookie tart bottom, malt in the chocolate ganache, and malt in the diplomat cream. AND crushed whoppers throughout. I chose to make mini tarts in my muffin tin. I made 1/2 of the recipe and I got twelve tarts, with a little leftover tart bottom mix. The crust was pretty easy and it had a great taste/texture. It didn’t seem like it would come together because there wasn’t a lot of wet ingredients, but it held together after pressing and baking. The caramelized rice krispies were a nice topping/filling that reminded me of frosted flakes. They took a lot longer than I expected to start smoking and I was afraid they would burn. But they turned out ok, thanks to Erin’s watchful eye. The ganache was easy and awesome!
The pastry cream set up just fine, but I wasn’t a huge fan. It just didn’t seem sweet enough to me. It had a good texture and no one else shared in my criticism.
Overall, the perfect dessert. It was impressive, delicious, and had a lot of components and fun flavors. I chose to leave the pastry cream off of some of the tarts and just eat them as cookies. This is a definite make ahead recipe, it requires several chills in the fridge. Luckily, it keeps well in the fridge after assembly. I reserved a lot of the chopped Whoppers and caramelized rice krispies for a fresh garnish each time we ate one.
For the brown sugar crust
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon malted milk powder
- 10 tablespoons unsalted butter, cold, cut into half-inch pieces
- 1/2 cup firmly packed light brown sugar
- 1/2 teaspoon vanilla extract
For the caramelized crispies
- 1/3 cup sugar
- 2 cups crisp rice cereal
For the milk chocolate ganache
- 8 ounces good-quality milk chocolate, coarsely chopped, (We used Scharffen Berger)
- 2/3 cup heavy cream
- 2 teaspoons malted milk powder
For the malted pastry cream
- 1 1/4 c whole milk
- 1/3 cup sugar
- one large egg yolk
- One large egg
- 1 tablespoon plus 1 1/2 teaspoons cornstarch
- 2 tablespoons malted milk powder
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 5 ounces heavy cream
Additional items needed
- One cup crushed malted milk balls
- More malted milk balls to make it look pretty on top
To make the crust
Spray or butter the tart pan. Pull out your food processor. Add all the ingredients for the crust in and pulse until you get crumbs.
Put the tart crust into the freezer for about 20 min.
Meanwhile turn on your oven to 350° Fahrenheit. Take the tart pan out of the freezer, put it on a baking sheet, and throw it in the oven until golden brown between 20 and 30 min. Ours took 23 minutes. Pull it out of the oven and place on a wire rack to cool.
For the caramelized crisp rice
Note – If you have a Silpat or similar type of baking pad, you’ll want to use it here. If you don’t, the Baked guys recommend taking aluminum foil and spraying it with vegetable oil.
Add 2 tablespoons of water and the sugar into a small saucepan. Place over low heat and get it boiling for 1 minute.
Add in the rice cereal and stir. Keep stirring until you start to see wisps of smoke rising up. Stir just a little bit more to make sure the caramelized sugar is all over the crispies and then pour them out onto the Silpat or aluminum foil. Once cooled, break them into pieces if needed.
For the ganache
Chop up your milk chocolate and place in a medium-size bowl.
Whisk together the heavy cream and malt powder in a saucepan. Place it over low heat and bring to a simmer. Watch the cream carefully because it can boil in an instant and then it becomes terrible frothy mass. I speak from experience, having to start over. Pour it over the chocolate and let it sit for 2 minuntes. After the 2 minuntes. put your whisk in the middle of the mixture, turning around and around until you reach the edge of the bowl. It’s a really beautiful process to watch the ganache come together.
To assemble the tart
Pour the ganache into the tart shell. Throw some crused malted milk balls on top along with one cup of the caramelized crisp rice. Slightly press milk balls and crispies into the ganache so that it all sticks together. Throw the tart in the refrigerator while you make the malted Diplomat Cream
Make the malted diplomat cream
Place a fine mesh sieve over a medium bowl.
In a medium-sized saucepan, bring the milk to a simmer and keep it warm.
In another medium bowl, whisk together the sugar, egg, egg yolk, cornstarch, and the malted milk powder until it becomes pale-ish yellow (about 1 minunte). Whisk in half of the warm milk into the egg mixture. Then pour the mixture back into the remaining milk in saucepan. Whisk the saucepan constantly until the whole thing thickens. Our mixture took about 8 minuntes. Yours may take less. Take it off the heat and throw in the butter and vanilla and whisk again until fully incorporated.
Then take the pastry cream and pour it into the sieve to remove any of the milk solids. Take a piece of plastic wrap and put it right on top of the pastry cream so you don’t get any nasty thick skin on it. Put in the refrigerator for at least an hour until chilled.
Bring pastry cream after an hour out of the refrigerator and whisk it up until it looks like itself again.
In another bowl, whisk the heavy cream until you get soft peaks.Then fold it into the Diplomat Cream.
Take the tart out of the refrigerator and pour the Diplomat Cream on top of the milk chocolate. Garnish with some more malted milk balls if you have them (make it impressive) and then the rest the caramelized crispies on top. It then needs to refrigerate for at least another 30 minuntes. Sorry to make you wait.