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Malted chocolate tart

Malted Milk Chocolate Pie

  • Author: Kelli Avila
  • Prep Time: 00:40
  • Cook Time: 00:25
  • Total Time: 1 hour 5 minutes
  • Yield: 12
  • Category: Chocolate
  • Method: No Bake Option
  • Cuisine: Sweet Pie

Description

This Malted Milk Chocolate pie is for all the chocolate lovers out there. A soft and rich malted chocolate filling is topped with a dark chocolate ganache and surrounded by a decadent chocolate pastry crust.


Ingredients

For Pastry:

For Malted Milk Chocolate:

  • 1-½ cups (255 grams or 9 ounces) good-quality milk chocolate chips or chopped chocolate
  • 1 cup + 2 tablespoons  (255 grams or 9 ounces) heavy cream
  • 1/2 cup (70 grams) malted milk powder

For Dark Chocolate Ganache:

  • ⅓ cup (56 grams or 2 ounces) dark chocolate chips or chopped chocolate
  • ¼ cup (56 grams or 2 ounces) heavy cream

Instructions

Prepare Pastry:

  1. Preheat oven to 375ºF and place one oven rack in the second to lowest spot and one in the middle.
  2. Prepare pastry: Roll out the chocolate pie dough to an 11″ circle and line a 9” tart pan, making sure the push the edges of the pastry in and around the sides. Prick the bottom of the dough all over with a fork to let steam escape during baking. Place in the freezer to firm up for 10-20 minutes.
  3. Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 5-10 minutes until the pastry is fully baked through. Set aside until ready to use.

Make Malted Chocolate Ganache:

  1. Add chocolate to a heat proof glass or metal bowl.
  2. Heat the cream and malted milk powder on the stove top until just simmering around the edges, while whisking together to fully combine the two.
  3. Pour the malted cream over the chocolate, making sure it is completely submerged. Let the cream sit for 5-10 minutes without disturbing it.
  4. Gently whisk the cream until it is fully combined and the result is a shiny, silky chocolate ganache.
  5. Pour into the fully baked chocolate shell and smooth over the top.
  6. Let sit in the refrigerator to firm up, at least an hour, or overnight.

Make Dark Chocolate Ganache:

  1. Add chocolate to a heat proof glass or metal bowl.
  2. Heat the cream on the stove top until just simmering around the edges.
  3. Pour the cream over the chocolate, making sure it is completely submerged. Let the cream sit for 2-4 minutes without disturbing it.
  4. Gently whisk the cream until it is fully combined and the result is a shiny, silky chocolate ganache.
  5. Moving quickly, pour the ganache over the malted cream and shimmy the pie to send the ganache out to the edges of the pastry.
  6. Let sit in the refrigerator to firm up, at least 2 hours. Keep the pie refrigerated until ready to serve.

Keywords: Malted Milk Chocolate Pie