Saturday, August 25, 2012

Double Chocolate Malted Custard Tart

I was watching Food Network's, Chopped, the other night. Fascinating show.

I'm often intrigued by the mad skills the chefs that are featured, have. You see, I love to cook and I obviously love to bake, but I'm not much of a creative either, if you will. I'm definitely more adventurous when it comes to cooking, but baking is a whole other brioche. Mainly because it's a science. And science is very finicky. I should know. I've blown up, broken, and corroded my fair share of beakers and Bunsen burners in high school just to see what would happen when I mixed certain acids with Dr. Pepper. 

I have no problem duplicating a recipe, but if I had to come up with a dessert using 4 ingredients like Goji berries, rum, Limburger cheese, and Eye of Newt in under 30 minutes, you'd very likely find me in a corner, with the bottle of rum in hand, tucked into a fetal position, rocking myself, singing 'Soft Kitty'. (Can I get an AMEN Big Bang fans?)

You see, I'm more of what you'd call a tweaker. 

Unfortunately, by being a tweaker, one tends to have A LOT of kitchen disasters. More than one cares to admit. It's so disappointing because when a recipe goes belly up, especially when it was perfect to begin with, all I can think about is the time and ingredients I've just wasted. On a positive note, I guess it's very possible that one could conjure up enough smoke to set off the alarms to have the firefighters fire department come out and see what the commotion is all about. That could make one forget one's mishaps. Very quickly.

Thankfully, this was one of those desserts I tweaked that had neither smoke, tears, nor upset in the outcome. I'm not much of a malted milk kind of gal to begin with, but throw chocolate into it and we. have. got. ourselves. a. party. Heck, throw chocolate into anything and I guarantee a party somewhere.

Seriously folks, this is really good. Especially shared with a firefighter. Topless.

Him. Not you. But either way, I won't judge.

Recipe adapted, tweaked, and renamed from paper, plate, and plane

For the crust:
2½ cups Oreo Baking Crumbs or Famous Chocolate Wafers
⅓ cup butter, melted

For the custard filling:
3 cups whole milk
1½ cup malted milk powder, like Horlicks or Ovaltine
½ cup corn starch
6 egg yolks
2 tablespoons sugar
1½ teaspoon vanilla bean paste or pure vanilla extract
8 ounces of good, quality chocolate, melted

1 bag Maltesers or Whoppers Malted Milk Ball Candies

Preheat oven to 350ºF.

Using a food processor, grind cookies to a fine crumb. Transfer crumbs into a small bowl and add melted butter. Mix together with a fork until incorporated. Place crumb mixture in a fluted 10-inch tart pan and using the back of a measuring cup, line sides and bottom. Bake for 5-7 minutes. Remove from oven and set aside.

In a small bowl, whisk corn starch with 1 cup of milk until dissolved. In a large sauce pan, whisk malt powder in remaining milk until malt powder is dissolved. This will ensure there is minimal lumping. Turn heat to medium and add malted milk mixture, egg yolks, sugar, and vanilla. Whisk continuously and very quickly until the mixture boils and thickens, which should take approximately 6-8 minutes. Remove from heat. Stir in chocolate and whisk thoroughly. Allow to cool for a few minutes.

Pour custard into cookie base. Use an offset knife to smooth.

Let tart sit at room temperature until cool. Garnish with your favorite chocolate malt balls then place in refrigerator to chill for at least 4 hours, or overnight for best results.

Keep refrigerated. 

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