Malted Milk Cookie Tart
Print This Recipe
As soon as I saw this recipe I ripped it out of the magazine and stuck it on my fridge. I knew I would love it, and not only because it has a tart shell, chocolate, and malted milk balls, but also because it can be made using only one 1/2-cup measuring cup. I hate doing dishes and love recipes that are simple like that. And yes, I am a dork.
I should also mention that I had a really hard time finding malted milk powder in Los Angeles. After calling all of the major grocery store chains in the city, I finally found the Carnation brand at Gelsons, a more upscale chain. Weird and annoying.
Fortunately, this tart was well worth the time it took to find the malted milk powder. It was super easy to pull together (in fact, I made a second one which I baked in a disposable pie tin), and it tastes amazing. The shell is chewy, not overly sweet, and has a hint of salt, and is the perfect match to the chocolate and malted milk balls on top.
Ingredients
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
Photos of the process.
Preparation
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. (Mine was done somewhere around 35-40 minutes. Set the timer for a shorter time and check it regularly.) 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.
*Don’t tell anyone, but I didn’t have enough bittersweet so I used some semi-sweet. Shhh.
Recipe from page 50 of July 2010 issue of Bon Appetit.
Comments
10 Responses to “Malted Milk Cookie Tart”
i still haven’t really successfully found malted milk powder here in canada. where do you buy it in the states and under what brand? i’ll look for some my next trip down to the usa.
Hi Tia,
As I mentioned in the post, I found Carnation Malted Milk Powder (http://www.nestleusa.com/pubourbrands/BrandDetails.aspx?lbid=EB727A6B-109D-4A4E-A887-10893D174FC2) at an upscale grocery store called Gelsons.
If you don’t like malt, what would you use to replace it? It looks like such an integral part of the recipe. I personally don’t mind malt, but my husband really dislikes it.
This recipe looks yummy. i will have to go on the malted milk powder search so I can make it.
No way. That looks amazing. I’ve never tried to find malted milk powder but it looks like it’s my mission now.
This looks great, and I happen to own malted milk powder already!
I found the Carnation and Ovaltine varieties of malted milk powder at my local grocery store, Albertsons. Looking at the Ovaltine website, it seemed to be carried in most major grocery stores. I made the mistake of looking for it next to the evaporated milk first, but it is actually carried on the same aisle as hot chocolate. Happy hunting!
Just finished this from the eat my blog bakesale – definitely my favorite thing from my bag of goodies!
@Terri – Aww Terri, that is sweet, thank you!!! 🙂
[…] at Pita Jungle in Pasadena. Proceeds go to the Los Angeles Regional Foodbank and I’m making Malted Milk Cookie Tarts so you don’t want to miss […]