Friday, June 1, 2012

Chocolate Tart with Malteser: When your favorite things come together!

I believe that the most important thing in baking is the moment that the one or many people that you love, hehe, smile brightly when they see or eat your dessert.

Chocolate Tart with Malteser
I love to bake with that imagine in my heart, thinking about what they're enjoy, the taste that they like or the the kind of sweet that they love ^^. It's like playing around.
This time I bake for my niece, she love chocolate, whipping cream and yes, Malteser!!! So I want to put all of them together.
Start from baked chocolate tart, then covered it with sweeten whipped cream and sprinkle the Malteser over the top, the look is lovely and the taste is something that children won't say no.
The most important thing is don't be tempted to bake the tart longer or it will be grainy and crack, the filling must be soft and wobble when taking out of the oven. It will firm up after cooling.

Chocolate Tart with Malteser
Make 1 (18cm)

Pastry
100g .............................. All purpose flour
........................................ A pinch of salt
50g ................................Butter
1tbsp ............................. Icing sugar
1 ..................................... Egg yolk
1/2-1tbsp ..................... Cold water
Filling
90ml .............................. Whipping cream
65ml ............................... Milk
65g ................................. Milk chocolate
90g ................................. Dark chocolate
1 ...................................... Egg
Topping
200g ............................... Whipping cream
20g .................................. Icing sugar
......................................... Malteser 


 Mix flour, icing sugar and salt together in a bowl, add the butter and rub until combine.
Add  the egg yolk and water, mix until the dough come together.


Take the dough out of the bowl and knead until smooth.
Pat into a block, warp and chill for at least 30 minutes before using.


Preheat the oven to 180°C.
Roll the pastry out thinly and line 18cm-round round tart pan.
Line the pastry with aluminium foil, and blind bake for 20 minutes, then remove the foil and beans and cook until a pale golden brown, 10-15 minutes.



Boil the whipping cream and milk together, take out of the heat and pour the chocolate into the pan, stir until melt.
Let the mixture cool for 10 minutes, then add the egg, stir to combine.

Pour the mixture into the baked tart shell, bake for 15 minutes (the filling will be wobble in the center, it will firm up after cooling).
When the tart cool completely, whip the whipping cream with icing sugar. Top the tart with whipped cream and sprinkle with Malteser.
Chocolate Tart with Malteser


Chocolate Tart with Malteser: When your favorite things come together!

13 comments:

BakingTray said...

That looks so delicious! I like making up recipes with my favourite ingredients too! I recently made a layered cake with oreos :) its really fun ^^
keep up the blogging :) love it!

Eunice said...

love this post very much! your pics are superb! ;D

Julie said...

This tart looks absolutely fabulous! I love the idea of using Maltesers - yummy! I just have to try this!

Tini said...

Gosh I love Malteser! This cake looks absolutely divine :D

eileenlee said...

Great job, u always bring surprise to ur family members, cheers!

Chiara Malavasi said...

Delicious is the perfect name for your blog ... Recipes like this are amazing!!!!
Cheers..
Chiara

soh said...

Hi I made this tart, it turned out so delicious.
May I know when roll out the pastry, it start to broke the more you roll the more oil is out, not sure where gone wrong? any advice.
We still love the tart.
Thank you for your sharing.

dailydelicious said...

Hi, soh
May I ask you what kind of butter that you use, ^^, the problem that you asked me is very strange, the pastry break and the oil is leak? Did your pastry is too cold when rolling? Or did you use flour to prevent the pastry to stick to the work surface?

soh said...

Hi morning, I used Golden Churn butter. Yes, I floured the work surface, the dough is oily.
Bring the dough out must leave it to room temp than roll?
Thank you

dailydelicious said...

Hi, soh
The problem can come from the butter ^^, the butter that you use is very rich.Is it the one in a can? I think because it had been treat with high temperature this kind of butter different from normal, it's oily. Try using normal butter.

soh said...

Oh! use stick not can. can update me what brand you used, see I can get in S'pore.
Thank you for your advice.
Nice day!

dailydelicious said...

I use "Allowie" that contains about 82% of fat.
I never used the stick one before, use only the can one, because it has a great butter fragrance and I think it richer than normal butter.
If you use the stick, I still believe that the percentage of the fat is different, anyway I will try to find more information about Golden Churn butter.

soh said...

Thank you for all your advice, I don't don't see this brand in market, may be try to use others.
Nice day!

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