Milk Chocolate Cream Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium saucepan, combine the flour, confectioner's sugar, and salt. Whisk together until well combined.

3. 3

   Add the unsalted butter to the saucepan and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

4. 4

   Gradually pour in the milk, stirring with a fork until the dough starts to come together.

5. 5

   Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and pliable.

   Tip: Keep the dough chilled.

6. 6

   Roll the dough out to a thickness of about 3mm (1/8 inch) and transfer it to a 23cm (9-inch) tart pan with a removable bottom.

7. 7

   Prick the bottom of the dough with a fork to prevent it from bubbling up during baking.

8. 8

   Line the dough with parchment paper and fill with pie weights or dried beans.

9. 9

   Bake the crust for 15 minutes, then remove the parchment paper and pie weights or beans.

10. 10

    In a large bowl, whisk together the heavy cream, milk chocolate chips, and vanilla extract until smooth.

    Tip: If using vanilla extract, be sure to use a high-quality extract for the best flavor.

11. 11

    Pour the chocolate cream into the baked tart shell and smooth the top with an offset spatula.

    Tip: Make sure to fill the tart shell all the way to the edges.

12. 12

    Allow the tart to cool to room temperature before serving.