Best Malted Candy Brittle Recipes
BITTERSWEET CHOCOLATE AND CAROB GANACHE TART WITH MALTED CANDY BRITTLE
The combination of crumbly cookie crust, chocolate filling, and crunchy brittle is reminiscent of a candy bar. The smooth, rich filling is a blend of bittersweet chocolate and carob, which is made from the pods of the carob tree. The addition of carob cuts the richness of the chocolate and adds an appealing earthy flavor.
Provided by Elizabeth Falkner
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Whisk flour, sugar, and 1 teaspoon coarse salt in large bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Stir cream and egg yolk in small bowl until blended; drizzle over flour mixture. Stir until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press, forming double-thick sides. Pierce bottom of crust with fork; chill 30 minutes.
- Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake until sides of crust are set, about 20 minutes. Remove foil with beans and bake until crust is golden brown, 12 to 15 minutes longer. Cool crust completely.
- Combine bittersweet chocolate and carob in medium bowl. Bring cream to simmer in heavy medium saucepan over medium heat. Pour cream over chips; let stand 1 minute. Stir until melted and smooth. Add butter and vanilla; stir to blend. Pour filling into cooled crust. Chill uncovered until firm, at least 4 hours. Chop brittle into rough 1/2-inch pieces. DO AHEAD: Can be made 1 day ahead. Cover brittle, cover tart, and keep chilled. Bring to room temperature before continuing.
- Remove tart from pan. Scatter brittle over tart and serve.
- Carob chips are similar to chocolate chips. They are available at some supermarkets and at specialty foods stores and natural foods stores.
MALTED CANDY BRITTLE
Provided by Elizabeth Falkner
Categories Dessert Bake Valentine's Day Kid-Friendly Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 8 ounces
Number Of Ingredients 8
Steps:
- Line large baking sheet with parchment paper; spray parchment with nonstick spray. Combine malt powder, baking soda, and coarse salt in small bowl. Combine sugar, 1/4 cup water, and cream of tartar in heavy medium saucepan. Stir over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil until syrup is dark amber, swirling pan occasionally, about 8 minutes. Turn off heat. Add butter, then quickly add malt mixture; whisk to blend.
- Pour mixture onto prepared sheet. Tilt sheet to spread mixture evenly. Cool completely. Break brittle into large chunks. Store brittle in airtight container at room temperature up to 1 week.
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