I made the Sweet Potato Tart last year and loved it, so I decided to make an alternate that I missed when the group was working their way through Baked Explorations, the Malted Crisp Tart. I love making tarts, and this one has been on my ‘to bake’ list for awhile.
I decided to try making mini tarts in a muffin tin a la this post by the Great Bake Company. I was a little worried that they wouldn’t come out of the pan, but thankfully they slid right out. I’ve made caramelized rice krispies once before, for Dorie Greenspan’s Crispy Topped Brown Sugar Bars, and I think they are wonderfully versatile. I keep meaning to make a batch and adding them to ice cream (chocolate malt crunch ice cream anyone)?
There are a lot of steps to this recipe, but nothing terribly difficult. The tart crust was buttery, and you layer ganache and malt vanilla pudding on top with the crunchy rice krispies. Assembling everything together was easy, and I thought the tartlets came out looking adorable. They made a delightful two bite treat.
Delicious! I brought these to my office and they were devoured. It was a very easy recipe, my only thoughts were that next time I will add even more peanuts, and maybe try rolling the dough in sugar instead of sprinkling it on top. And of course, adding chocolate is always a tempting idea!
This is my first recipe baking with Tuesdays with Dorie, who just started on Dorie Greenspan’s excellent new book Dorie’s Cookies. I got the book at Sur la Table as part of a cookie making demo Dorie held last week, it was so much fun. Can’t wait to try more recipes!
I enjoyed these Chocolate Cinnamon Chipotle Cookies. Overall, I wish they had a stronger chocolate flavor. While I thought they were tasty, they mostly just tasted like sugar, likely the frosting overpowering any flavor from the cookie itself.
I don’t have Chipotle chili powder, but I do have frozen chipotle chilis in my freezer, so I defrosted and finely chopped one of those and mixed it in with the chocolate. I think it blended well with the cinnamon, though I don’t know if anyone would notice without knowing the name of the recipe.
Rolling them out was easy, and I got to use my new favorite octopus cookie cutter. This is the first time I’ve made royal icing and used a pastry bag, the results came out fairly well, but it does take a long time to wait for the different frostings to set! If I made them again I would probably spoon the first layer on instead of trying to pipe it, I think it would have gone a lot faster. Other than that, the frosting was my favorite part of these cookies. My husband was excited to help decorate, and I love the crunch the of the royal icing when you bite into a cookie.