Chocolate, glorious chocolate! How I love you so. As you may or may not know, I truly do have a love affair with chocolate. As I’ve mentioned, my sweet tooth has been in overdrive recently so when it started up the other day deep dark chocolate was the only thing that could satisfy it. When I came across this recipe from Bon Appetit, it was a must try.
The chewy, buttery malted milk cookie was just the thing to transport rich dark chocolate to my demanding sweet tooth. The slightly salty and sweet combo was just so decadent. Then it’s finished off with the satisfying little crunch of malted milk balls. I absolutely loved this dessert. Chocolate and malted milk isn’t a new combo for me. It’s one of my favorites but this was such a grown up version.
Malted Milk Cookie Tart Adapted from Bon Appetit
1 1/2 cups all-purpose flour
1 cup malted milk powder
1/2 cup sugar
1 teaspoon (scant) coarse kosher salt
3/4 cup unsalted butter, cut into 1-inch pieces, room temperature
3/4 cup bittersweet chocolate chips (do not exceed 61% cacao)
1/2 cup malted milk balls, coarsely chopped
- Preheat oven to 325°F. In a food processor, pulse the flour, malted milk powder, sugar, and coarse salt. Add the butter and pulse until moist clumps form.
- Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.
- Bake crust until evenly golden brown, about 25 minutes. Scatter chocolate chips over; let stand 5 minutes to soften…
…then spread melted chocolate over hot crust in the well that forms as center sinks.
- Sprinkle malted milk balls over.
- Cool completely. Remove tart from pan; cut into wedges.