I had a mega craving for a malt milkshake this past week so I went out and bought a tin of malt powder and while sculling my gloriously malty milkshake I decided some kind of dessert with malt was needed in my life. Side note: I made Noods a malt milkshake and he said it was too malty. TOO MALTY?! No such thing!!
Anywhos a quick search on the interwebs brought me to a recipe by Dessert Girl which looked pretty damn easy and we all know how much I heart easy recipes! I’ve tweaked it a bit because I didn’t want to use dark chocolate and had to make do with what I had at home. Ready? Let’s go!
For the crust:
65g salted butter, melted
2Tb caster sugar
For the ganache:
200g milk chocolate
1 cup whipping cream
1/3 cup malt powder
Preheat (fan forced) oven to 160C. Blitz pretzels and sugar into fine crumbs. Add the melted butter and pulse until mixture is combined. If mixture is too crumbly add more melted butter.
Press pretzel mixture evenly into the bottom and up the sides of a 20cm diameter tart tin. Bake for about 8-10 minutes or until golden and crust feels firm. Leave to cool while making the ganache.
Combine cream and malted milk powder in a small saucepan. Stir continuously and bring just to a boil over medium-high, then remove from heat. Add in the chocolate and stir until chocolate is fully melted and mixture is smooth. Pour mixture into tart shell and refrigerate for about an hour until set.
When you are ready to serve, take the tart out about 15-20 minutes in advance to let it warm up slightly. Carefully cut up a whole bunch of Maltesers. Only cut the Maltesers as you are about to serve otherwise the insides goes soft.
Whack the halves on top and tadah!
The ganache is a bit on the sweet side but the pretzels balances this with a hit of salt and oh the malt-y goodness!