malted milk chocolate cookie tart

I have always been a fan of malted milk chocolates – Whoppers, to be exact. That malted milk center is just so addictive that I can’t resist them. When I saw this recipe in the July 2010 issue of Bon Appétit, I was sucked right in.

The malted milk chocolate cookie tart is really a dessert for kids, or at least adults who are really young at heart. With a SERIOUS sweet tooth.

I screwed it up a little by overcooking the edges, and I think that could have been prevented by covering the edges with foil partway through the baking time. I also used semisweet chocolate instead of bittersweet. Since my target audience was between the ages of 2 and 6, I thought semisweet was a better choice.

Although the kids really liked it – and I think my husband did too – it was too rich for me. I preferred to nibble the Whoppers off the top. And out of the box.

Yield: 16 wedge-shaped cookies

Malted Milk Cookie Tart

Only slightly adapted from this recipe in Bon Appétit, July 2010 issue. Instead of using bittersweet chocolate, I used semisweet. Because it sounded so perfectly simple, I decided not to fool around too much with the recipe. Note: If you don't have a 9-inch tart pan, use a buttered 9-inch pie plate instead.

Ingredients:

1 1/2 cup all purpose flour
1 cup malted milk powder
1/2 cup sugar
1 scant teaspoon kosher salt
8 ounces (2 sticks) unsalted butter, cut into 1-inch pieces, at room temperature
1/2 cup semisweet chocolate chips
1/2 cup malted milk balls, coarsely chopped

Directions:

Preheat oven to 325 degrees F.
In food processor, pulse flour, malted milk powder, sugar, and salt. Add butter; pulse until moist clumps form. Transfer dough to work surface; gather into ball; and press evenly into the bottom of a 9-inch diameter tart pan with removable bottom.
Bake crust until evenly golden brown, about 45 minutes.
Scatter chocolate chips over crust; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks. Sprinkle chopped malted milk balls all over. Cool completely. Remove tart from pan; cut into wedges.

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8 Responses to “malted milk chocolate cookie tart”

  1. 1
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    Gail — July 26, 2010 @ 7:09 am

    Here I am, sitting with my morning coffee, trying to balance this week’s work and meal schedule. And, here you come, throwing a monkey wrench into the whole thing by showing this. I LOVE malted milk balls, love, love, love!

  2. 2
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    I too love malt balls! What a great dessert!

  3. 3
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    Jason Phelps — July 26, 2010 @ 10:18 pm

    I don’t like them as much as you guys do, but I would eat them this way any day!

    Jason

  4. 4
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    [email protected] — July 27, 2010 @ 8:34 am

    I saw this in BA as well and wondered about it. Thanks for trying it out so I don’t have to because I would then have had to eat the whole lot!!!

  5. 5
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    CC Recipe — July 27, 2010 @ 11:37 am

    What a delicious, chocolaty tart, sounds so yummy!

  6. 6
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    Baking Serendipity — July 28, 2010 @ 6:49 pm

    My mom always used to love putting extra malted milk balls in our Easter baskets for her to eat. I bet she’d love this! (And that I would too!)

  7. 7
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    Adam Golomb — August 20, 2010 @ 9:50 am

    That cake looks yummy -makes me want to make one.

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