Milk Chocolate Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and baking powder. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

3. 3

   Press the dough into the bottom and up the sides of a 23cm (9in) tart pan with a removable bottom.

4. 4

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

   Tip: This will help prevent the pastry from bubbling up.

5. 5

   Bake the pastry shell for 15 minutes. Remove the parchment paper and pie weights or beans.

6. 6

   In a large bowl, melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

7. 7

   In a separate bowl, whisk together the milk, eggs, and salt until well combined.

8. 8

   Add the melted chocolate to the milk mixture and whisk until smooth.

   Tip: This will help emulsify the ganache.

9. 9

   Pour the ganache into the baked pastry shell and smooth the top.

10. 10

    Refrigerate the tart for at least 2 hours or until set.

    Tip: This will help the ganache set properly.