Have you finished your Marathon Crisp Tart? That’s what it should be called, I can’t wait to see everyones results and hear the stories-I’m sure there will be many.
Lillian raised a very good issue in the comments field of THE RULES, which certainly makes sense. Her comment dealt with publishing the recipes on our site. And while we do have permission to do so it’s one of those things that when I thought about, I went DUH. We all have the BAKED cookbook so we don’t really need to publish the recipe here and if our readers want to follow along they also need to purchase the cookbook. Many bake-along, cook-along sites don’t publish the recipes so in the spirit of supporting Matt & Renato let’s have all of our readers go out and buy the book and bake along with us! Lillian thank you for your comment!
Note: This recipe wasn’t included in the original post, but we’ve added it here for reference.
Malted Crisp Tart
Yield: one 9″ tart
For the brown sugar crust
1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon malted milk powder
10 tablespoons (1 1/4 sticks) unsalted butter, chilled (cut into 1/2-inch pieces)
1/2 cup firmly packed light brown sugar
1/2 teaspoon pure vanilla extract
For the caramelized Crispies
1/3 cup sugar
2 cups crisped rice cereal
For the milk chocolate ganache
8 ounces good-quality milk chocolate, coarsely chopped
2/3 cup heavy cream
2 teaspoons malted milk powder
For the malted diplomat cream
1 1/4 cups whole milk
1/3 cup sugar
1 large egg yolk
1 large egg
1 tablespoons plus 1 1/2 teaspoons cornstarch
2 tablespoons malted milk powder
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
5 ounces heavy cream
For the tart assembly
1 cup crushed malted milk balls
Malted milk balls, to garnish
Caramelized Crispies, to garnish
Make the brown sugar crust
Lightly spray a napkin or paper towel with vegetable oil and use the napkin to apply the oil to the sides and bottom (and nooks and crannies) of the tart pan.
Place the flour, salt, malted milk powder, butter, sugar, and pure vanilla in a food processor and pulse until the mixture is crumbly.
Scoop the crumb mixture out into the prepared tart pan and use your hands to press the mixture into bottom and up the sides of the tart pan (the crust should not look too thick).
Preheat the oven to 350 degrees F.
Place the tart pan in the freezer for 20 minutes.
Remove the tart pan from the freezer, place on a baking sheet, and bake until the tart is golden brown, about 20-30 minutes.
Transfer the tart pan to a wire rack and cool completely.
Make the caramelized crispies
Line a half-sheet baking pan with a Silpat or, alternatively, a sheet of aluminum foil sprayed with vegetable oil.
In a small saucepan over low heat, stir together 2 tablespoons water with the sugar and bring just to a very low boil for about 1 minute.
Add the crisped rice cereal and stir until the mixture is dry. Keep stirring until sugar begins to caramelize and the pan begins to smoke. Fold the mixture over and over until all the crispies are coated with an amber layer of sugar. Once the crispies are completely coated, turn them out onto the Silpat and cool completely.
Break the candy up into large chunky pieces and set aside.
Make the milk chocolate ganache
Place the milk chocolate in a medium-size heatproof bowl.
In a small saucepan over low heat, whisk together the heavy cream and malt powder. Bring the mixture to a simmer (tiny bubbles will form around the edges of the cream; it should not be a rolling boil). Remove from the heat and pour over the milk chocolate. Let the mixture sit for 2 minutes. Starting in the center of the bowl, and working your way out to the edges, whisk the chocolate ganache in a circle until completely smooth.
To begin assembling the tart
Gently pour the ganache into the cooled tart shell. Top with crushed malted milk balls and 1 cup caramelized crispies. Very gently press the crushed malt balls and caramelized crispies into the ganache.
Refrigerate the tart while you make the Malted Diplomat Cream.
Make the malted diplomat cream
Set a fine-mesh sieve over a medium bowl.
In a medium saucepan, bring the milk to a simmer and keep warm.
In a medium bowl, whisk the sugar, egg yolk, egg, cornstarch, and malted milk powder together until the mixture is pale, about 1 minute.
Whisk half of the warm milk into the egg yolk mixture, then pour the mixture into the remaining milk in the saucepan and cook over medium heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and whisk in the butter and vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour until chilled.
Remove the pastry cream from the refrigerator and whip until creamy.
In a separate bowl, whip the heavy cream with a whisk until soft peaks form and fold into the pastry cream.
Finish assembling the tart
Remove the tart from the refrigerator and cover the Milk Chocolate Malt layer with the Malted Diplomat Cream. Garnish with a few whole malt balls and caramelized crispies. Refrigerate the tart to set up, about 30 minutes, and serve immediately. The tart can be stored, tightly covered, in the refrigerator for up to 2 days.
Baked Note: Yes, there are a lot of bowls involved in this recipe. But it is not difficult- so don’t be afraid to attempt it. I tried to break out the steps in an orderly manner. but feel free to break it up over two days: make the tart dough (unbaked) and caramelized crispies on the first day and the other parts on day two.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.