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
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.
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
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.
