A simple dessert that finished off a simple meal. This tart is DENSE, rich, and very buttery.
I can’t decide how much I really liked it or if I’d recommend you make it … and yet somehow we managed to eat the whole thing in three days. I’ll say this, 3 out of 4 people who tried it reported it good. And I’m the difficult fourth person who is just not sure. So, if you really like a malty flavor, maybe you should try it. And if not, this might be one to skip in favor of eating an extra blueberry peach parfait or something!
Malted Milk Cookie Tart
Taken from Bon Appetit, July 2010
Yield: 10 wedges
1 1/2 cups all purpose flour
1 cup malted milk powder
1/2 cup sugar
1 teaspoon (scant) coarse kosher salt
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature
1/2 cup bittersweet chocolate chips (about 3 ounces; do not exceed 61% cacao)
1/2 cup malted milk balls, coarsely chopped
Preheat oven to 325°F. In processor, pulse flour, malted milk powder, sugar, and coarse salt. Add butter; 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 45 minutes. Scatter chocolate chips over; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks. Sprinkle malted milk balls over. Cool completely. Remove tart from pan; cut into wedges.