Chocolate Malt Tart
  • 8 tblsp (1 stick) unsalted butter
  • 1 1/2 c chocolate wafer cookies crumbs
  • 11 oz milk chocolate, finely chopped
  • 2/3 c cream
  • 1/3 c malted powder
  • Melt 6 tblsp of the butter. Combine cookie crumbs and butter in a small bowl and mix until thoroughly moistened.
  • Transfer to an 8-inch tart pan. Using the back of a cup or measuring cup, press mixture into the pan with a removable bottom until evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.
  • Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place cream in a small saucepan and bring to a simmer over medium-low heat.
  • Remove from heat and whisk in malted milk powder until smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth. Stir in remaining 2 tablespoons of butter, small piece by piece, until evenly incorporated.
  • Turn mixture into the prepared tart crust and spread until even. Cover loosely and refrigerate until filling is set, at least 1 1/2 hours.
Source: Aida Mollenkamp (