Tasting Table National: Vanilla Malt Tart

To learn more about this recipe, see our related feature, Best Pastry Chefs 2012.

Recipe adapted from Meg Galus, NoMi, Chicago

Vanilla-Malt Tart
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Vanilla-Malt Tart from Meg Galus, NoMi, Chicago
Servings
10
tarts
Ingredients
  • Pâte Sucrée
  • 1 stick plus 3 tablespoons / 5½ ounces / 156 grams unsalted butter
  • 1½ cups / 6½ ounces / 185 grams confectioners' sugar
  • ½ tablespoon / ¾ ounce / 20 grams honey
  • 2¾ cups / 13 ounces / 375 grams all-purpose flour
  • 5 large / 3¾ ounces / 100 grams egg yolks
  • 1 large/ 1¾ ounces / 50 grams egg
  • Zest of ½ medium orange
  • 1 vanilla bean, split and scraped
  • Vanilla-Malted Cream
  • 2 gelatin sheets
  • 2 teaspoons / 1/10 ounce / 3 grams barley malt powder
  • ½ vanilla bean, split and scraped
  • 3½ tablespoons / 1½ ounces / 43 grams granulated sugar
  • 2 large/ 1½ ounces / 40 grams egg yolks
  • ¾ cup / 6 ounces / 170 grams heavy cream, divided
  • Pinch kosher salt
  • Chocolate-Malt Crunch
  • ¾ cup / 4 ounces / 111 grams dark chocolate, melted
  • 1 tablespoon / ½ ounce / 15 grams unsalted butter, melted
  • 1 tablespoon / ½ ounce / 15 grams canola oil
  • ⅓ cup / 1½ ounces / 45 grams coarsely chopped malted-milk balls
Directions
  1. Spray two 10-inch removable-bottom tart pans with nonstick spray.
  2. Make the pâte sucrée: In the bowl a standing mixer with the paddle attachment, beat together the butter, confectioners' sugar and honey. Add the flour and mix on low speed until the dry ingredients resemble coarse sand.
  3. In a medium bowl, whisk together the egg yolks, whole egg, orange zest and vanilla-bean seeds until combined. Pour the egg mixture into the flour mixture and mix on low until the dough comes together. Remove the dough from the bowl and place it on a cutting board. Divide it in half and gently shape each into a disc; place one disc between two sheets of parchment paper. Roll the disc into a ¼-inch-thick 10-inch circle; repeat with the other disc and refrigerate both until chilled, about 30 minutes. Remove the dough from the refrigerator and fit into the prepared pans. Trim the edges and place the pans in the refrigerator to chill completely.
  4. Preheat the oven to 400°. Line the chilled pastry shells with foil and fill with pie weights, dried beans or rice. Bake for 20 minutes, then remove the foil and weights and bake until the pastry is lightly browned, 10 to 15 minutes longer. Set aside to cool completely.
  5. Meanwhile, make the vanilla-malted cream: Fill a small bowl with cold water and add the gelatin sheets. Set aside for 5 minutes. In a large bowl, whisk together the malt powder, vanilla-bean seeds, sugar and egg yolks.
  6. In a medium saucepan set over medium-high heat, combine ½ cup of the cream and salt. Bring to just below a boil. Whisking constantly, carefully and slowly pour the hot cream into the egg mixture. Remove the gelatin from the water, squeeze out the excess liquid and add the sheets to the hot mixture, stirring until completely dissolved. Strain the malt cream through a fine-mesh strainer and chill over an ice bath. Once cool, place in the refrigerator to set completely, 3 hours or up to overnight.
  7. Make the chocolate-malt crunch: Line a quarter baking sheet with parchment paper and set aside. In a medium saucepan, bring 2 inches of water to a boil. Reduce the heat to a bare simmer. In a medium heatproof bowl, combine the chocolate, butter and oil; set the bowl over the hot water (make sure the bottom of the bowl doesn't touch the water). Stir occasionally until melted. Mix in the malted-milk balls and pour the mixture into the prepared sheet pan; using an offset spatula, smooth the top. Chill in the refrigerator until set, at least 1 hour or up to overnight. Turn the chocolate out onto a cutting board, peel away the parchment paper and chop into small pieces. Reserve in the refrigerator until ready to use.
  8. Remove the malt cream from the refrigerator and pour it into the bowl of a standing mixer fitted with the paddle attachment. Beat the malt cream until airy. In a medium bowl, whip the remaining ¼ cup of cream until medium peaks form. Fold the whipped cream into the malt cream and set aside.
  9. To serve, place several chunks of the chocolate-malt crunch in each of the cooled tart shells. Spoon the malted cream into the tart shells and serve immediately.
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