Easter has just passed and you find yourself with a mountain of chocolate to get rid of? Don’t worry! This milk chocolate tart is the perfect solution to transform leftover chocolate eggs into an irresistible dessert. A crumbly shortcrust pastry base meets a soft and delicious chocolate cream, all with simple preparation that is accessible to everyone. Perfect for a snack, a picnic, or to bring to a children’s party, this tart will win everyone over at the first bite. Let’s see together how to prepare it!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 3 1/4 cups All-purpose flour
- 5.6 oz Butter
- 3/4 cup Sugar
- 1 Zest of untreated lemon
- 2 Eggs
- to taste Baking soda
- to taste Salt
- 7 oz Milk chocolate
- 1/2 cup Fresh liquid cream
Tools
- Bowl
- Pie pan
- Parchment paper
Preparation
In a bowl, quickly work the flour with the cold butter cut into pieces, the sugar, the grated lemon zest, the baking soda, and the salt.
Crumble the dough with your hands, then shape it into a mound and incorporate the eggs in the center.
Knead until you obtain a homogeneous mixture, form a ball and wrap it in cling film.
Let it rest in the fridge for at least 30 minutes.Melt the milk chocolate in a double boiler.
Once melted, remove from heat and add the fresh cream, stirring until you obtain a smooth and homogeneous cream.
Roll out the pastry in a greased and floured tart pan.
Pour the chocolate cream over the base and level it well.
With the remaining pastry, create decorations as desired (like the classic lattice top).
Bake in a preheated static oven at 350°F for 30-35 minutes, until the surface is golden.
Let it cool completely before removing from the pan.I used parchment paper strips at the base, crossed, to help remove the tart without any damage
Here it is! The delicious milk chocolate tart ready to be enjoyed.
This milk chocolate tart is perfect for those who love simple and genuine desserts, with a flavor that pleases both adults and children. Try it for breakfast, as a snack, or after dinner, perhaps accompanied by a dollop of whipped cream! If you try it, let me know in the comments what you think. And if you want more ideas to recycle leftover chocolate, take a look at the other recipes on the blog!
Useful Tips
Work the pastry quickly with cold hands to prevent the butter from becoming too warm.
The rest in the fridge is essential: it helps roll out the pastry more easily and achieve a crumbly texture.
You can freeze the dough and use it later.
You can freeze the dough and use it later.
FAQ – Milk Chocolate Tart
Can I use another type of chocolate instead of milk chocolate?
Yes! You can replace milk chocolate with dark chocolate if you prefer a more intense flavor, or with white chocolate for an even sweeter version.
How long does the tart keep?
You can keep it at room temperature for about 2 days under a cake dome. If it’s very hot, it’s better to keep it in the fridge, well covered, for up to 4 days.
Can I prepare the shortcrust pastry in advance?
Of course! The pastry dough can be stored in the fridge for 2-3 days, well wrapped in cling film. You can also freeze it and use it when needed, letting it thaw in the fridge the night before.
Can the tart be frozen?
Yes, you can freeze it already baked. I recommend cutting it into slices and wrapping them individually in cling film, so you can thaw only the amount you need.
How do I prevent the pastry from breaking while rolling it out?
If the pastry is too cold and stiff, leave it at room temperature for a few minutes. To roll it out more easily, place it between two sheets of parchment paper.
