Who needs a candy bar when you could have a tart like this? I have been waiting for a Baked malt recipe to make like a five-year-old waits for Christmas morning. Or maybe a birthday cake. Because this was my birthday present to myself and it pretty much made my week. This is top-to-bottom malty, chocolate nirvana. I've made chocolate chip malt cookies before, but this takes the soda shop flavor to a whole new level.
I would say that my tart turned out perfectly, except for the addition of caramelized rice krispies. They never got browned, just chewy and sweet. Not the texture contrast they were intended to be, that's for sure. So I dumped them and continued on with the recipe. We didn't really miss them. The chopped malt balls in the filling and the brown sugar cookie crust were both plenty of texture and flavor. I loved how sturdy the crust was, actually. I was afraid I had made it too thick, so I didn't use the entire portion of dough. As luck would have it, it was just right. Just right for picking up and nibbling on, that is. Fewer dishes to wash.
The diplomat cream topping was a little bit of a challenge; it turned out very loose. Next time I'll beat the whipped cream to slightly firmer peaks, maybe. It was delicious, though. It reminds me of Tiramisu filling: a Marsala-flavored custard folded into whipped cream. The technique was similar- the flavor was incredible. Imagine a malt flavored custard and tell me you wouldn't be licking the bowl. I would have been a little more upset about how difficult it was to slice a piece, but it was so decadent, I didn't even care. So my diplomat cream is soft and drape-y instead of standing in perfect layers. If it tastes this good, I'm fine with it.
This little slice of heaven has been brought to you by Baked Sunday Mornings. Jump over to the main page and check out the other bloggers' versions of the Malted Crisp Tart; the recipe will be there, too.
Next time: Carrot Coconut Scones. As much as I adore chocolate, I think I'm ready to bake something that's not brown (however tasty it might be!). There's been an abundance of cocoa on this blog, but I'm going vegetarian in my next post. It'll be heathy and delicious.