Malted Chocolate Ganache Tart

Noreen Wasti

celebration entertaining

Chocolate and malt, balanced with plenty of sea salt, shine in this decadent Malted Chocolate Ganache Tart by Noreen Wasti. The crust bakes up like a nutty shortbread cookie, while the ganache stays luscious and deeply chocolatey without tipping too sweet. Finish it with a final sprinkle of salt and edible florals for a beautiful presentation.

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Malted Chocolate Ganache Tart

Noreen Wasti

celebration entertaining

Serving Size: 8-10 slices

2 1/2

cups almond flour

1/4

cup all-purpose flour

1/4

cup date sugar

tbsp unsalted butter, melted

egg, beaten

tsp vanilla extract

1/2

tsp salt

12 oz

Spring & Mulberry Sea Salt chocolate, chopped

1 1/2

cups heavy cream

1/4

cup malted milk powder (such as King Arthur brand)

tbsp unsalted butter, room temperature, cut into pieces

1⁄2

tsp vanilla extract

Flaky sea salt, for serving

Edible flowers, for garnish (optional)

Make the crust: In a medium bowl, roughly stir together the almond flour, all-purpose flour, date sugar, butter, egg, vanilla, and salt. Use your hands to combine everything until it comes together and forms a dough.
Press the dough into a 10-inch fluted tart pan with a removable bottom. I find the easiest way to do this
is by taking small handfuls of the dough and first pressing it into the sides and then flattening the
dough onto the bottom. Use the back of a tablespoon or the edge of a measuring cup to ensure it’s
evenly distributed. Take your time here to form a secure tart shell, especially with the sides, which will
ensure the tart holds together once you remove it from the pan. Dock the dough with a fork. Carefully
place the tart pan on a rimmed sheet pan and transfer to the fridge to chill for 20 minutes.
Bake the crust: Adjust the oven rack to the middle position and preheat the oven to 350°F. Transfer the tart shell (set on the sheet pan) to the oven and bake until golden brown and set, about 20 to 23 minutes. If the edges of the tart begin to brown quickly, use a strip of foil or parchment paper to cover them. Let cool completely at room temperature.
Once the tart shell has cooled, prepare the ganache: Place the chopped chocolate into a large bowl. In a small saucepan over medium heat add the heavy cream and malted milk powder. Whisk to combine and heat until it just begins to simmer. The malted milk powder will be lumpy at first, but once it warms up, keep whisking and the lumps will dissipate. Remove the cream from the heat and immediately pour over the chocolate. Add the butter and vanilla, let sit for one minute. Whisk vigorously until combined, smooth, and pourable. Pour the ganache into the tart shell and spread evenly with an offset spatula. Keeping a glass of hot water nearby to dip your offset spatula in will help create a smoother surface. Transfer the tart to the fridge to set for 2 hours.
To serve: Once the tart has set carefully remove it from the outer pan. Sprinkle with flaky sea salt and garnish with edible flowers (if using). For neat slices, dip your knife into hot water and wipe the knife dry before slicing.

BACK TO RECIPES

Malted Chocolate Ganache Tart

Sea Salt

Malted Chocolate Ganache Tart

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