If you don't have a 9-inch-diameter tart pan, use a buttered 9-inch glass pie dish. Cool the tart in the dish, then cut it.
Recipe information
Total Time
3 hours 20 minutes (includes baking and cooling time)
Yield
Makes 16 wedges
Ingredients
Preparation
Step 1
Preheat oven to 325°F. In processor, pulse flour, malted milk powder, sugar, and coarse salt. Add butter; pulse until moist clumps form. Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.
Step 2
Bake crust until evenly golden brown, about 45 minutes. Scatter chocolate chips over; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks. Sprinkle malted milk balls over. Cool completely. Remove tart from pan; cut into wedges.
