Image Map

Saturday, March 30, 2013

Almost No Bake Chocolate Malt Tart

So I have spent the last several months it would seem going through most of my cookbooks and making notes of recipes I like and want to play with.  A list that should last me for quite some time now.   During this process, which started because we got new cupboards I also decided to go through several of my magazines and tear out recipes and tips that I deemed were most important.  The rest of the magazine would get recycled in an effort to maximize cupboard space.   This way I could make room for more magazines and more cookbooks. :-)   This tear out process if you will left me with the following...

After I had a huge stack of papers,  I then separated it into desserts and savory items, which were then separated into chicken/beef/pork etc and desserts were separated into breakfast, cookies, cakes, pies, etc.  I am happy to say that 90% of the papers are now in binders and all organized, just in time to have the family over for Easter.

Happy Easter Everyone!

Almost No Bake Chocolate Malt Tart


Pie Crust
  • 1 cup unbleached all purpose flour
  • 1/4 heaping cup cocoa
  • 1/4 cup malt powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, in cubes
  • 1 large egg, cold
  • 1 tbsp almond milk
  • 1/2 cup cream cheese (1 package)
  • 3/4 cup whipping cream 
  • 3 tbsp agave 
  • 3 tbsp malt powder
  • 1 cup crushed malt eggs
  • 1/4 cup whipping cream
  • 3 oz dark chocolate chips
  • 1 tbsp unsalted butter

1) Combine flour, cocoa, malt powder, sugar and salt in a food processor.  Pulse a few times to combine.  Add the butter and pulse until a coarse crumb develops. 
2) In a small bowl beat together the egg and milk.  Add to the processor and pulse until dough starts to come together. 
3) Turn the dough onto a lightly floured surface and bring dough together. Form into a disk, wrap in saran wrap and refrigerate for 2 hours. 
4) Preheat the oven to 350F. Remove from the fridge, let sit for 15-20 minutes.  Roll out to a fit a 9 inch tart pan.  Prick the dough with a fork.   Bake for 15 minutes.  Remove from oven and let cool. 
5) In a large bowl or mixer bowl, beat cream cheese, cream, agave and malt powder on medium high for 3-5 minutes until thick and fluffy. Fold in the crushed malt eggs.  
6) Spread the mixture into the chocolate crust.  Place in the refrigerator for 20 minutes.
7) Place chocolate in a heat proof bowl. Heat cream and butter in a small sauce pan until simmering and bubbling on the outside. Pour cream over chocolate, let sit for a few minutes.  Stir together, then spread over tart.  Top with a few malt balls and place back in the fridge to set. 

I love chocolate malt balls, especially pretty egg malt balls.  I always must find a reason to bake or well no bake with them.


  1. My husband LOVES those malt eggs, this looks great! I'm also totally impressed by your organizing spree...I need to apply that sorting system to all my ripped out magazine pages :)

  2. I have stacks just like that too. This is a gorgeous tart! I love those eggs!

  3. I need to organized my recipes, too! Ha, that's not likely to happen anytime soon, though. Sweetest looking 'tart' I've ever seen :) Looks wonderful!


LOVE your comments! Please let me know you stopped by. I always try to reply to the comment via e-mail, but I can only do that if you are not a "NO REPLY" commenter on Google. Check your Settings or reply via a different account.

Sorry I had to add on the word verification, spammers are out of control!


Related Posts Plugin for WordPress, Blogger...