Chocolate Malt Tart

Chocolate & Malt Tart

Yield: one 25cm tart, serves 8 Source: adapted from Simon Hulstone / GBC

Step	Ingredients	Weight	Procedure
1	Plain flour	250g	Sift into bowl. Rub in butter to breadcrumb texture.
	Icing sugar	50g
	Unsalted butter, cold	125g
2	Egg yolks	3 ea	Beat yolks with vanilla seeds. Work into flour mixture until dough just comes together. Do not overwork.
	Vanilla pod, seeds only	½
3	—	—	Press into disc, wrap, rest refrigerated minimum 1 hour.
4	—	—	Roll to 3mm on lightly floured surface. Line 25cm loose-bottomed tart ring. Blind bake at 180°C/160°C fan, 12 min. Remove weights, return 10 min until golden. Cool. Reduce oven to 110°C/90°C fan.

Step	Ingredients	Weight	Procedure
1	35% minimum cream	450ml	Combine cream and both malt extracts in saucepan. Whisk to incorporate — LME will resist briefly. Bring to just below boil. Remove from heat.
	Dark liquid malt extract	90g
	Amber liquid malt extract	10g
	Espresso powder (optional)	2g	Add with the malt if using.
2	Eggs, whole	3 ea	Whisk eggs. Stream hot cream mixture in slowly, whisking constantly.
3	Dark chocolate (70%), finely chopped	400g	Pour egg-cream mixture over chocolate. Rest 1 min, then fold with spatula from centre out until fully emulsified and glossy.
4	—	—	Place cooled tart shell on lined tray in oven. Pour filling to 3mm below rim. Bake at 110°C/90°C fan, 12–16 min until set with a slight wobble at centre. Cool at room temperature minimum 1 hour before cutting.

Slice at room temperature. Serve with Dark Carmelised Honey Ice Cream.

Dark LME is intensely hygroscopic — the tart should be made same-day or covered tightly; it will absorb moisture and weep if left uncovered overnight.
The filling sets firm enough to slice cleanly only once fully cooled. Do not refrigerate to speed this — condensation will pit the surface.
Espresso powder at 2g is below the threshold of tasting coffee; it amplifies the roast character of both the chocolate and the dark LME.
Take 2 candidates: malt caramel layer between shell and ganache; malt pastry cream with chocolate ganache cap.