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
- 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) 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.