Almost No Bake Chocolate Malt Tart

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

INGREDIENTS:

Pie Crust

• 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

Filling

• 1/2 cup cream cheese (1 package)
• 3/4 cup whipping cream 
• 3 tbsp agave 
• 3 tbsp malt powder
• 1 cup crushed malt eggs

Ganache

• 1/4 cup whipping cream
• 3 oz dark chocolate chips
• 1 tbsp unsalted butter

INSTRUCTIONS:

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.

Mississippi Mud Pie

Luckily for my husband not every pie has to include fruit. I think I have mentioned this before but he is not a fruit fan. Crazy I know.   It can make life difficult sometimes as I love desserts with fruit.  I love fruit, period.  I probably eat too much of it, if that's possible.  For most events I tend to make two desserts,  one fruit and one non fruit, which is generally some form of chocolate dessert. This pie was the second pie that made it up to the cottage the long weekend.

Time to indulge.....


INGREDIENTS:

Crust

• 6 oz Oreo chocolate crumbs
• 1/2 cup pecan, halves
• 1/4 cup unsalted butter, melted

Filling

• 1/2 cup sugar
• 1/3 cup cocoa
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 1/2 cups skim milk
• 1/4 cup Irish cream
• 4 large egg yolks
• 1/4 tsp pure vanilla extract
• 2 tbsp cold unsalted butter, cut into 4 small cubes

Topping

• 1/2 cup heavy cream
• 1 tsp granulated sugar
• 2 tbsp, praline pecans, chopped

INSTRUCTIONS:

1) Make the crust : Preheat oven to 375F.  Add pecans to a mini processor and grind down.  In a large bowl combine crumbs, pecans and butter.   Stir together with a spatula until crumbs are completely moistened.  Press the mixture into the bottom of a 9 inch pie pan.  Refrigerate until firm, about 15 minutes. Bake 8-10 minutes, let cool completely on a wire rack.

2) Make the filling : In a medium sauce pan, whisk together sugar, cocoa, cornstarch and salt.  Slowly whisk in milk and Irish cream, until dissolved.  Continue to whisk while bringing mixture to a boil, continue for about 2 minutes once boiling.   Mixture will begin to thicken. Remove from heat.

3) Combine egg yolks and vanilla in another bowl.  Slowly stir in 1 cup of the milk liquid into the egg yolks, whisking while pouring to temper the eggs and prevent scrambling.   Add the egg/milk mixture back to into the  remaining milk, return to heat and cook over med-high heat bringing mixture back to a boil.

4) Run mixture through a sieve over a medium bowl, stir in butter, a piece at a time until smooth.
5) Pour the filling into the cooled pie crust and cover the pie with saran wrap to prevent a film from developing.  Let cool at least 4 hours or up to 1 day.
6) When ready to serve, beat whipped cream, sugar and vanilla until soft peaks develop.   Spoon and spread over the chocolate filling and top with crushed pecans.

This pie was good but not my favorite pie of all time.  I think I am just more of a fruit pie fan will always have a preference for those.  My husband did end up eating half remaining pie over the course of a few days,  so clearly he had no problems with it.  Although this pie is screaming chocolate it is not overly rich and dense allowing you to actually enjoy the pie. The addition of the Irish cream also added a nice touch, (although I think I could have added more) giving just a bit more flavour to the chocolate filling.

MEG's RATING : D-EEE-LICIOUS!