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Malted milk tart with caramel nut brittle recipe

Malted milk tart with caramel nut brittle recipe

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Try your hand at some adventurous Christmas baking with this decadent tart. Buttery pastry encases a gorgeous malted cinnamon filling, topped off with nutty brittle. You can even get ahead of the game by making and freezing the pastry a month in advance, or chilling the brittle a week ahead. See method

  • Serves 8
  • 20 mins to prep and 1 hour 5 mins to cook, plus chilling
  • 484 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 2 tbsp cocoa powder
  • 175g (6oz) plain flour, plus extra
  • 50g icing sugar
  • 100g unsalted butter, cubed
  • 1 egg yolk, mixed with 1 tbsp cold water

For the filling

  • 600ml (1pt) Jersey or full-fat milk
  • 25g butter, chopped
  • 2 eggs
  • 75g golden caster sugar
  • 4 tbsp malted drink powder
  • ¼ tsp ground cinnamon mixed with 1/4 tsp malted drink powder

For the brittle

  • groundnut oil, for greasing
  • 175g caster sugar
  • 25g (1oz) flaked almonds, toasted
  • 50g (2oz) pecans, toasted and chopped

Each serving contains

  • Energy

    2030kj
    484kcal     24%

  • Fat

    25g 35%

  • Saturates

    10g 52%

  • Sugars

    44g 49%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 60.9g Protein 8.8g Fibre 2.1g

Method

  1. To make the pastry, combine the cocoa, flour and icing sugar in a food processor. Add the butter and pulse to a fine crumb. Gradually add the egg yolk, pulsing until clumps of dough form. Remove and bring together with your hands, then shape into a flat disc. Wrap in clingfilm and chill for 30 minutes.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Put a baking tray in the oven. Grease a 23cm (9in) loose-bottomed fluted tart tin. On a floured surface, roll out the pastry and line the tin. Prick the base with a fork; freeze for 20 minutes.

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  3. Line the pastry case with nonstick baking paper and fill with baking beans. Put the tin on the preheated tray and bake for 12 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove and set aside while you make the filling. Reduce the oven temperature to gas 3, 170°C, fan 150°C.

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  4. To make the filling, heat the milk in a small pan until almost boiling. Remove from the heat and stir in the butter.
  5. In a bowl, whisk the eggs, sugar and malt powder until smooth. Continue whisking while slowly pouring over the hot milk. Strain the mixture through a sieve into a jug. Pour into the pastry case, then dust with the cinnamon and malt mixture. Bake for 40 minutes, or until just set. Leave to cool in the tin, before transferring to a serving plate or cake stand.
  6. For the brittle, grease a nonstick baking tray. In a pan, gently heat the sugar until dissolved. Increase the heat and leave to bubble, swirling the pan occasionally, until dark golden. Add the toasted nuts and swirl until coated, then pour the mixture over the tray. Leave to harden and cool, before shattering with the point of a knife. To serve, scatter the brittle over the tart.

Freezing and defrosting guidelines

Freeze the pastry only – make the pastry according to the recipe and if baking, allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before continuing with the recipe.

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