Malted Milk Chocolate Tart | Baking With ChefJohnReed
Thought it was about time we made a chocolate tart, but not any old chocolate tart. A malted milk chocolate tart. Made with sweet pastry, malted milk ganache, topped with candied pistachios and Chantilly cream.
Feel free to give this ago, the list of ingredients are below!
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Ingredients
Sweet Pastry
75g/1/3 Cup x Unsalted butter
150g/1 1/5 Cup x Plain/All purpose flour
50g/1/2 Cup x Icing/Powdered sugar
1 x Egg yolk
2 tbsp x Milk
1 Pinch x Natural sea salt
2 x Egg yolks (Eggwash)
Malted Chocolate Ganache (Filling) (Same for Dark chocolate)
450ml/2Cups x Double/Heavy whipping cream
1 tsp x Vanilla extract
Pinch x Natural sea salt
500g/3Cups x Milk Chocolate
60g/3tbsp x Unsalted butter
3tbsp x Malted milk powder
Candied Pistachios
100g/3/4Cup x /Unsalted pistachios
60g/1/3Cup x Sugar
Chantilly Cream
150ml/2/3Cup x Double/Heavy whipping cream
1tsp x Vanilla extract
2tbsp x Icing/Powdered sugar
Cooking Times & Temps
Sweet pastry 180c/350f - 12 minutes & 2-4 minutes for the egg wash
Credits
Music - or
Benjamin Thompson (BMI) - Birthday Party
Instant Pot Chocolate Malt Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot ~ Chocolate Malt Cheesecake, Cheesecake, chocolate cheesecake, instant pot cheesecake
Cheesecake pan
Instant pot
Chocolate malt powder
Affiliate links
* Instant Pot 6 Qt Duo
Recipe
Crust ~ 15 whole oreos & 3 tbsp butter
Cheesecake ~ 2 bricks cream cheese, 1/4 cup brown sugar,1/4 cup white sugar, 2 eggs, 1/4 cup sour cream, 1 cup chocolate, 1 tsp vanilla, 1 tbsp flour, 1 tbsp cocoa, 1/2 cup chocolate malt milk powder
Topping ~ 1 cup chocolate, 1/2 cup heavy whipping cream
To cook ~ Add 1 cup water to instant pot, place cheesecake on trivet, pressure cook on high for 28 minutes, rest 10 minutes, break seal, put in refrigerator for a minimum of 4 hours ( preferably overnight ), Then enjoy :)
#Cheesecake, #InstantPot, #InstantPotCheesecake
Malted Chocolate Pecan Pie
Brooklyn pie shop owners Melissa and Emily Elsen shared one of their acclaimed pie recipes with us.
Get the full recipe and find out how their South Dakota roots influence their successful New York City shop, Four & Twenty Blackbirds, here:
Melt-in-your mouth Malt-Chocolate Pie
A malt-chocolate meringue pie is a decadent dessert that combines the rich flavors of malt and chocolate in a crunchy crust. The filling is a velvety smooth chocolate custard infused with malted milk powder, topped with a fluffy and toasted meringue, creating a delightful contrast of textures and tastes in every bite. This indulgent pie is a perfect harmony of sweetness, creaminess, and a hint of malted goodness, making it a delightful treat for any chocolate lover.
Equipment:
My deep tart pan
My open star tips
Touchless Thermometer like mine
My Crazy Cat Lady spatula
Small kitchen torch
I just ordered a large torch attachment because I got tired of refilling my little one all the time, and quite often, I make my Giant Cream Brule
Large torch attachment here:
Crust
Ingredients:
40 Chocolate sandwich cookies
1/2 c melted and cooled unsalted butter
Directions:
1. Preheat oven to 475°.
2. Pulverize the cookies and add in the butter. Shape into your pan and place on a baking sheet..
3. Bake for 10 minutes.
Filling:
Ingredients:
6 eggs separated
1/3 c cornstarch
1/2 c (250ml) milk
2 c (500ml) cream
1 c (200g) + 1 1/2 c( 300g) sugar
4 oz dark chocolate
2/3 c malt chocolate mix
1/4 tsp cream of tar tar
1. In a bowl, whisk 6 yokes. In another bowl, whisk cornstarch and milk. Combine these into one bowl.
2. In your favorite saucepan, heat cream and 1 c sugar to at least 160°. Temper this hot cream into the yokes' mixture by whisking the yokes while drizzling in the hot cream. Pour it back into your saucepan and heat until it is very thick.
3. Pass it through a fine mesh sieve into a bowl. Stir in chocolate and malt-chocolate mix.
4. Pour it into the cooled crust.
5. For the Meringue: Place the metal bowl of your mixer over a pan with 1 inch hot water. Heat up 6 egg whites, rest of sugar and cream of tar tar to 160°.
6. When it reaches temperature, place the bowl on your mixer and whisk to stiff peaks.
7. Pipe the meringue onto the pie and torch with a kitchen torch.
Chocolate-Pecan Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey
The first thing I do on Thanksgiving morning is to wake up, pour myself a cup of coffee, and bake a pie. I do this first because pie is my favorite thing to make (and eat!), but also because it warms up my oven and keeps it available for the turkey, side dishes, and all the other delicious things that will be going in and out of the oven all day.
Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better -- add chocolate, of course. To make this pie, you'll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust we made together yesterday: . The result is ooey-gooey and utterly irresistible. Why not start with dessert?
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Recipe Ingredients:
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans
Get the Full Recipe:
More Thanksgiving Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Pie | Everyday Food with Sarah Carey
Milk Bar Chocolate Malt Cake from Christina Tosi
Making a Milk Bar Momofuku layer cake at home is easier than it looks. Created by superstar pastry chef, Christina Tosi maps out the steps for the Chocolate Malt Cake clearly in her recipe and all you need to do is follow along. The cakes big ingredient in this one is Ovaltine, make sure you have it on hand! I love making these layer cakes, they have become a bit of a tradition on this show.
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Follow along to the recipe on the Milk Bar website here: