SWEET TREATS & DESSERTS

MALT PANNA COTTA TART

By Carmen | 14 July, 2019

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Inspiration can strike in the most unexpected ways. I first came across the flavour of malt as an ice cream flavour at Gelupo, one of my absolute favourite London ice cream shops. I thought it tasted a bit like cookie dough and knew I had to create a dessert with malt right away. This took the form of a Malt Pan Cotta Tart. We used Horlicks to flavour the pan cotta, as well as malted milk biscuits to make this a full-flavoured Mega-Malty experience.

  • Author: Carmen
Scale

Ingredients

BISCUIT BASE

150g Salted Butter

255g Malted Milk Biscuits, those are the best ones I have tested.

1 tsp Cinnamon (optional)

PANNA COTTA FILLING
8 x 2g Gelatine Leaves
400ml Double Cream
250ml Whole Milk
100g Golden Caster Sugar
1 tsp Vanilla Essence
6 tbsp Horlicks Powder

METHOD

THE MALT BISCUIT BASE

1. Lightly grease a 24cm tart tin with butter.

2. Place the biscuits in a food processor and blitz until reduced to fine crumbs. Alternatively, place the biscuits in a zip lock bag, remove the air before sealing it, and reduce to fine crumbs using a rolling pin. I usually whack the bag a couple of times using the rolling pin, and then I crush the biscuits more finely by rolling the pin over the crumbs back and forth.

3. Melt the butter in a small pan, or microwave. Combine the butter and the fine biscuit crumbs together. Fill the tart tin with the crumb mixture and press evenly against the bottom and sides (using the base of a glass helps in getting an even surface). Set aside in the fridge.

THE MALT PANNA COTTA FILLING

1. Place the gelatine sheets in a bowl and cover with cold water for a few minutes.

TIP – If you don’t have gelatine sheets, you can use powdered gelatine interchangeably. Usually, two gelatine leaves is equivalent to one teaspoon of powdered gelatine, just make sure you fully dissolve it, according to packet instructions.

2. In the meantime, pour the double cream, milk, golden caster sugar, vanilla extract and Horlicks malt powder into a saucepan. Heat gently, until the sugar has fully dissolved and the mixture is starting to bubble. If needed, whisk up the mixture to make sure the Horlicks malt powder is well incorporated to the mixture and that there are no lumps remaining. Remove from the heat.

3. Remove the gelatine sheets and squeeze out any excess water before adding to the warm cream mixture. Stir until it has fully dissolved.

4. Pour the mixture through a sieve into the cool pastry case and fill right up to the top. Chill your Malt Pan Cotta Tart in the fridge for 4 hours minimum or ideally overnight until set.

As it can be tricky to transport the liquid-filled tart to the fridge without any spillage, I sometimes fill the pastry case whilst it is still in the fridge using a pouring jug.

Enjoy!

2 Comments

  • Mar
    How can you substitute gelatine sheets for gelatine powder? And how to prepare the powder?
    • Carmen
      Hello there, Normally you should be able to use powdered gelatine interchangeably. Usually, two gelatine leaves is equivalent to one teaspoon of powdered gelatine. To prepare it dissolve the powdered gelatine with double the amount of liquid and leave it for 5 minutes. I'd then recommend adding a little of the warm cream to warm up your gelatine mixture and ensuring the granules are fully dissolved, before adding to the rest of the cream mixture.

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