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Malted Chocolate Tarts

Updated: 25 Apr 2015

Ingredients

Pastry

  • 150g plain flour
  • Pinch salt
  • 20g cocoa powder
  • 60g icing sugar
  • 120g unsalted butter, chilled and diced
  • 1 egg yolk

Filling

  • 200g milk chocolate
  • 100g dark chocolate
  • 30g malted drink powder
  • 250ml whipping cream

To decorate

  • White chocolate or
  • 175ml whipping cream, well chilled
  • 2 tsp malted drink powder
  • 12 maltesers

Method

  1. Start by making the pastry. Weight the flour, salt, cocoa and icing sugar and pulse in the food processor to combine. Add the cold butter and pulse until the mixture looks like fine breadcrumbs. Add the egg yolk and pulse until the mixture comes together to make a ball of heavy sticky dough.
  2. Turn out onto clingfilm; flatten into a disc and chill for 30 minutes. Meanwhile prepare the tart tins but greasing with butter or cake release.
  3. Roll out between two sheets of cling film until 4mm thick.
  4. Use a cutter (or upturned glass / mug) to cut rounds of pastry which are larger than the tart tins. Place one round in each tin and press into the flutes. Avoid patching the pastry; this will just crumble away once baked. Cut off the excess.
  5. Prick the bottom of the tarts then chill in the fridge for about 15 minutes while the oven preheats to 180C.
  6. Cut squares of greaseproof paper and scrunch up to make it more flexible. Place one in each chilled tart case. Fill with baking beans.
  7. Large tarts bake for 12 minutes until the pastry is set and firm, then remove from the oven. Lift out the greaseproof paper and baking beans (being very careful not to knock the pastry - it's very fragile at this point). Return to the oven for a further 7 minutes. Small tarts bake for 9 minutes then 5 minutes.
  8. Remove from the oven and allow to cool. Carefully remove from the tart cases and place on a level surface ready to be filled and put in the fridge.
  9. To make the filling, bring the cream to the boil and stir through the malt powder. Whisk to get rid of any lumps then remove from the heat, add the chocolate, and allow to melt for a few moments. Stir briskly to finish the ganache.
  10. Fill each tart to the brim with the chocolate filling.
  11. If decorating with white chocolate, melt it in the microwave then place in a small sandwich bag. Allow to solidify a little then snip the end off and pipe decorations onto the tarts.
  12. If making the whipped topping, whip the cream with the malted milk powder until thick; pipe on top of the tarts using a star tip and top with a malteser or some grated dark chocolate.