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Malted Milk Chocolate Hazelnut Tart

Author: Charlotte Rutledge

Malted Milk Chocolate Hazelnut Tart Recipe

With its celebrated presence in milkshakes and iconic candies (i.e. Milky Ways® and Whoppers), malt is a flavor that can easily transport us to our childhood. This tart marries that classic, nostalgic combination of milk chocolate and malt with the sophistication of a hazelnut crust and the elegance of our rectangular tart pan.

At a glance

one rectangular tart, about 8 to 12 servings
Nutrition information


Choose your measure:


  • 3/4 cup King Arthur Unbleached Pastry Flour or Pastry Flour Blend
  • 3/4 cup toasted hazelnut flour, or finely ground toasted hazelnuts
  • 1/8 teaspoon salt
  • 3 tablespoons sugar
  • 5 tablespoons cold unsalted butter
  • 1 tablespoon water



  1. To make the crust: In a medium-sized mixing bowl, whisk together the flours, salt, and sugar. Work in the cold butter until coarse crumbs form. Add the water and toss until the mixture is the texture of wet sand.
  2. Press the dough into the bottom and up the sides of a lightly greased 4 1/4" x 13 3/4" rectangular tart pan. Use a fork to prick the dough all over.
  3. Freeze the tart shell for 30 minutes (or longer), covered.
  4. Fifteen minutes prior to taking the tart out of the freezer, preheat the oven to 375°F.
  5. Bake the crust for 18 to 22 minutes, until golden brown. Set it aside to cool.
  6. To make the filling: Place the chocolate and butter in a heatproof bowl. Set aside.
  7. In a saucepan, whisk together the heavy cream and malted milk powder until well combined; don't worry about small lumps.
  8. Bring the cream mixture to a simmer, whisking to help dissolve any lumps, then pour it through a fine-mesh strainer over the chocolate and butter. Let sit for 1 minute, then stir until the mixture is smooth.
  9. Set the filling aside to cool for 10 to 15 minutes, then pour it into the baked crust.
  10. Refrigerate the tart for at least 4 hours, or overnight.
  11. Serve chilled — as is, or with a bit of whipped cream.
  12. Yield: one rectangular tart, about 8 to 12 servings.

Nutrition Information

  • Serving Size 1 piece (68g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 320
  • Calories from Fat 210
  • Total Fat 23g
  • Saturated Fat 12g
  • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 95mg
  • Total Carbohydrate 25g
  • Dietary Fiber 1g
  • Sugars 15g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.