Milk Chocolate Tart: simple, delicious, and perfect for giving new life to leftover chocolate. How many times after the holidays do we find ourselves with chocolate to use up? Easter eggs, chocolates gifted at Christmas, broken bars can easily turn into an irresistible homemade dessert.
Recycling chocolate in the kitchen is a smart and creative gesture that prevents waste while allowing you to prepare genuine and flavorful desserts. In this tart, milk chocolate becomes the star of a creamy and enveloping filling, enclosed in a fragrant and crumbly shortcrust pastry shell.
The recipe is really easy and requires few steps, perfect even for those with little time who don’t want to give up a homemade dessert. An ideal solution for snack time, breakfast, or to prepare in advance and take with you for a picnic or a day out.
This milk chocolate tart is proof that recycling chocolate can become a delicious opportunity: just a little creativity is needed to turn leftovers into a sweet treat that everyone will agree on.
Also try these other delicious tarts:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Milk Chocolate Tart
- 3 1/3 cups All-purpose flour
- 3/4 cup Sugar
- 5.5 oz Butter
- 2 Eggs
- 14 oz Milk chocolate
- 3/4 cup Heavy cream
Preparation of the Milk Chocolate Tart
Prepare the shortcrust pastry. Pour the flour into a large bowl. Place the sugar, softened butter in pieces, and the two whole eggs in the center (1). Quickly work the ingredients to obtain a homogeneous dough (2). Let it rest for about 30 minutes, wrapped in plastic wrap.
Meanwhile, melt the chocolate in a bain-marie. Then, away from the heat, add the cream and mix well (3).
Roll out the pastry with a rolling pin, setting aside 1/3 for the top strips. Line a tart mold, previously buttered and floured. Pour in the chocolate cream and level the surface (4).
Roll out the remaining pastry and cut it into strips with a pastry cutter (5).
Bake the milk chocolate tart in a moderate oven at 350°F for about 30 minutes. Then, take it out and let it cool. Before serving, you can sprinkle it with powdered sugar.
Storage of the Chocolate Tart
The milk chocolate tart keeps perfectly at room temperature for 2 days, covered with a cake dome or wrapped in plastic wrap, away from heat sources.
If the temperatures are higher, you can store it in the refrigerator for 3–4 days, always well covered. Before serving, I recommend letting it return to room temperature for about 20–30 minutes, so the filling becomes soft and creamy again.
It is also possible to freeze it, preferably already portioned: it keeps for up to 1 month. Simply thaw it slowly in the refrigerator and then bring it back to room temperature before enjoying.
Related Recipes
Traditional Jam Tart Recipe
Lemon Blossom Tart
Apple Tart
Apple Pie
The Original Neapolitan Pastiera Recipe
FAQ
Can I substitute homemade shortcrust pastry with ready-made?
Yes, for an even quicker version, you can use a roll of ready-made shortcrust pastry, keeping the chocolate filling unchanged.
Is it possible to flavor the filling?
Yes, you can add a pinch of vanilla, orange zest, or grated lemon zest to personalize your milk chocolate tart.
