Milk Chocolate Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
You know how sometimes you crave something rich and indulgent but don't want to spend hours in the kitchen? This milk chocolate tart is exactly what you need. It comes together in just an hour total, and honestly, the ingredient list is so simple you probably have most of it at home already. The beauty of this recipe is that it uses basic pantry staples, which means you're not breaking the bank or hunting down anything fancy. Plus, dark and milk chocolate actually contains antioxidants that are surprisingly good for you, so you can feel a tiny bit virtuous while enjoying every decadent bite. Trust me, this one's a real crowd pleaser.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gcold unsalted butter
- 150 gconfectioner's sugar
- 100 mlmilk
- 2 egglarge eggs
- 400 gmilk chocolate chips
- 1 gsalt
- 1 gbaking powder
- 100 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 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
Press the dough into the bottom and up the sides of a 23cm (9in) tart pan with a removable bottom.
- 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
Bake the pastry shell for 15 minutes. Remove the parchment paper and pie weights or beans.
- 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
In a separate bowl, whisk together the milk, eggs, and salt until well combined.
- 8
Add the melted chocolate to the milk mixture and whisk until smooth.
Tip: This will help emulsify the ganache.
- 9
Pour the ganache into the baked pastry shell and smooth the top.
- 10
Refrigerate the tart for at least 2 hours or until set.
Tip: This will help the ganache set properly.
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