{Bake} Deliciously Easy Chocolate & Frangelico Malt Tart

mmmmm deliciously easy chocolate & frangelico malt tart

Hi all over the weekend one of my best friends celebrated her Birthday and as a special treat l made her this delicious tart for our Monday Morning Tea together!  She loves chocolate and so l created this rich and delicious Toblerone inspired dessert as we don't mind a cocktail every now and then and l thought it could be a little naughty to have such a decadent dessert on a Monday Morning and it was!!

I devoured all of mine as l had not had a serious Chocolate hit for months as l tend to devour cheese instead but the rest of us thought this was maybe a bit too rich for morning tea but definitely decadently delicious so l thought l would share with you the recipe!!  Now as you know l try my hardest with giving you measurements but l tend to be a cook by feel so l hope this recipe works for you and please let me know how you go??  I LOVE Feedback!!

Chocolate & Frangelico Malt Tart

Is your mouth watering yet???

1 cup maltesers
1 sheet of pre-made short crust pastry (yes l cheated this time)
20cm high walled tart tin with loose bottom (can be hard to find but Donna Hay and provincial have them or try the op shop)
Baking Weights, Rice or Dried Lentils
Baking Paper
300g dark chocolate (l use ghirardelli bittersweet choc chips)
150 ml thickened cream
2 tablespoons of Frangelico
2 tablespoons of honey
1/2 cup of sour cream

1. Preheat oven to 180 degrees Celsius
2. Grease tart tin and press pastry into tin and trim off edges.  Prick bottom of pastry with a fork.
3. Take baking paper and cut a piece around 30cm by 30cm and place inside tart tin and fill with baking weights, rice or dried lentils.
4. Bake for 12 minutes and then remove paper and weights and bake a further 10-12 minutes until lightly golden.  Remove from oven a set aside.
5. Chop your maltesers in half and set aside
6. Pour cream and chocolate into a microwave safe bowl and heat on high for 1 minute in microwave and stir.  Continue heating and stirring at 30 second intervals until completely melted.
7. Add honey and frangelico and mix until combined.  Mixture should still be silky but a bit runny.
8. Add your sour cream and combine well and the mixture should become thick, smooth and creamy and not runny or hard like butter.  If a bit too runny add some more melted chocolate or if too thick add a little more sour cream. Remember it will harden in the fridge.
9. Spoon Ganache into tart case (should fill almost to the top) and then top with the maltesers and put in fridge to set for 2-3 hrs or overnight.
10. Serve with double cream and enjoy!

Note:  I did have some left over ganache but this is delicious to top cakes or dip strawberries into or even use for cake pops!!  Or just eat the rest out of the bowl like my hubby tried to do!! hahaha!

Well l hope you get to baking this divine tart but remember it might just be a bit OTT for morning tea but if you like to live dangerously then enjoy for breakfast, lunch and dinner!!

Bye for now and remember to Bake, Create & Celebrate!



  1. I feel very priveleged that you created this for me. Yes it was rich, but ohhh sooo delicious! We've very much enjoyed the leftovers! X

  2. It was my pleasure Gorgeous!! And Lawrence you get cake all of the time!!!