Malted Milk Chocolate Hazelnut Tart

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.

Prep
20 mins
Bake
18 to 22 mins
Total
1 hr 18 mins
Yield
one rectangular tart, about 8 to 12 servings
Malted Milk Chocolate Hazelnut Tart

Instructions

  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.

Tips from our Bakers

  • We happen to love the taste of richly toasted hazelnut and milk chocolate together (think chocolate hazelnut spread), but if it's not your thing, you can certainly substitute toasted almond flour, or even plain hazelnut or almond flour for a mere hint of nuts.
  • To make individual tarts: Divide the crust among four lightly greased 4 1/2" mini tart pans. Freeze the crusts for 30 minutes, then bake them for 18 to 22 minutes, until golden brown. Set them aside to cool. Prepare the filling and divide it evenly among the baked crusts. You may have filling left over; don't worry, it's delicious to eat by the spoonful. Refrigerate the individual tarts for at least 4 hours, or overnight, before serving.