The Tart with Milk Chocolate Bars is a recipe I found recreated on various blogs, but I’m presenting it in a carnival version, and with pre-made shortcrust pastry, to make it really easy and quick. Therefore, an ideal treat even for the less experienced in the kitchen, which will be truly appreciated by everyone: adults and children alike. For those who want to dedicate more time to the preparation, you can always make the Shortcrust Pastry by hand. In this case, you can add a few chocolate chips to the dough to make it even more indulgent. In the end, I can say it’s not only delicious but also beautiful to bring to the table, whether whole or already cut into portions.
If you like carnival desserts, then you can’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 packages shortcrust pastry
- 16 kinder bars
- 2 pieces of white chocolate
- as needed colored sprinkles
Tools
- 1 Cake pan
- 1 Knife
- Brushes
- 1 Small pot
- 1 Small bowl
- 1 Fork
How to Prepare the Tart with Milk Chocolate Bars
Open and roll out the two packages of shortcrust pastry, and line the square cake pan of 8 inches by 8 inches, using the parchment paper from the packaging.
Cut it to the required size.
Place the first sheet inside the cake pan and remove the excess dough.
Knead and roll out the scraps, overlay the new sheet on top of the one already in the pan, and prick it with the prongs of a fork.
Arrange the chocolate bars at the base, cover with the second pastry but without making it adhere, cut out the necessary square and remove it.
Make another sheet from the scraps, just as you did with the first one, and place it in contact with the bars.
Lay the second one on top, make it adhere, and seal the edges well with a fork.
Then bake in a preheated oven at 355°F and let it cook for about 15/20 minutes, or until golden.
Once cooked, remove it from the cake pan and let it cool on a cooling rack.
In the meantime, melt the white chocolate in a double boiler and use a brush to spread it over the entire surface of the tart.
Before the chocolate hardens, immediately sprinkle with the colored sprinkles.
Serve your Tart with Milk Chocolate Bars, cut into large or small portions according to need.
Tips and Storage
The tart keeps perfectly for a few days, but inside an airtight container, or in a bread bag.
If you don’t like the colored sprinkles, which I added for the carnival occasion, you can always dust it with powdered sugar.
If you want to prepare in advance for an event, you can make it and freeze it without baking.
When the time comes, just let it defrost in the fridge before baking.
When the time comes, just let it defrost in the fridge before baking.
