Chocolate Malt Tart

Get ready to dig into a slice of this decadent cool and creamy Chocolate Malt Tart.

The month of June always seems to be filled with lots of celebrations in my family.

Graduations.

Anniversaries.

Birthdays.

End of school.

Start of summer vacation.

Father’s Day.

So, if your month is filled with endless events like mine, and you’re in need of making a sweet treat to celebrate a special occasion, make it easy on yourself and whip up this super easy, super scrumptious, no-bake Chocolate Malt Tart.

Believe me, your family and friends will think you spent a lot of time in the kitchen preparing this mouth-watering delight!

Hehehe — your secret is safe with me!

And even better, you don’t even have to turn your oven on to make this treat! Great around here since it is SO hot!

You start with a simple chocolate cookie crust — one of my favorites, but the way.

Then you mix up a rich and creamy chocolate malt filling using chocolate chips, heavy whipping cream, malted powder and butter.

This tart is chilled then topped off with some coarse sea salt — which really enhances the flavor!

Chocolate Malt Tart

Servings: 10 pieces
Time: 2hr 15mins includes prep and cooling
Difficulty: easy
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By: Sheila | Sweet Baked Life

Ingredients:
1/2 cup (1 stick) unsalted butter, melted
2 cups chocolate Nabisco Famous Wafers, crumbled
1 bag (11.5 oz) milk chocolate chips
2/3 cup heavy cream
1/2 cup Carnation Malted Milk powder
2 tablespoons unsalted butter, cut into small pieces
Sea Salt for garnish

Instructions:
Prepare a rectangular (11×4-inch) tart pan with non-stick cooking spray. If you don’t have a rectangular shaped pan, you can use an 8-inch round tart pan. Be sure you have one that has a removable bottom for easy removal.

Place cookie crumbs and butter in a medium bowl and mix with a fork until fully combined and moist. Pour crumbs into your prepared tart pan and press mixture into the bottom and sides of pan with your fingers (or you can use the bottom of a cup) until evenly covered. Place in the freezer until firm, about 20 minutes.

While the crust is getting firm, add the chocolate chips to a medium heat-proof bowl. Then, to a small saucepan, add the cream and bring to a simmer over medium-low hear. Make sure you watch this so it does not scorch.

Remove the cream from the heat and whisk in the malted milk powder until smooth. Pour over the chocolate and let sit for about 1 minute; until the chocolate begins to melt. Whisk the chocolate until shiny and smooth. A little at a time, add the butter pieces and mix with a spoon until smooth and fully incorporated.

Pour mixture into the prepared tart crust and spread with an offset spatula until even. Refrigerate until filling is set, about 1-1/2 hours. When ready to serve, sprinkle with sea salt and cut into pieces.