After Easter do you also find pieces of chocolate eggs scattered everywhere?
This milk chocolate tart is the perfect idea to transform them into a simple but irresistible dessert.
The base is a tender shortcrust pastry scented with lemon, while the filling is a soft, enveloping chocolate cream. One of those cakes everyone always likes, perfect to serve at tea time, after dinner or to bring to a party.
And the best part? It’s very easy to make and you don’t need to be an expert.
- Difficulty: Easy
- Cost: Budget
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 6 pieces
- Cooking methods: Conventional oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 3 1/3 cups 00 flour (all-purpose)
- 11 1/3 tbsp Butter
- 3/4 cup Sugar
- 1 Zest of 1 unwaxed lemon
- 2 Eggs
- to taste Salt
- 7 oz Milk chocolate
- 3.4 fl oz Heavy cream
Tools
- Bowl
- Tart pan
- Parchment paper
Preparation
In a bowl, quickly work the flour with cold butter cut into pieces, the sugar, grated lemon zest and salt.
Crumble the dough with your hands, then form a well and add the eggs to the center.
Knead until you have a homogeneous mixture, form a ball and wrap it in plastic wrap.
Let it rest in the refrigerator for at least 30 minutes.Melt the milk chocolate in a double boiler or in the microwave.
Once melted, remove from the heat and add the heavy cream, stirring until you obtain a smooth, homogeneous cream.
Roll out the pastry and line a greased and floured tart pan.
Pour the chocolate cream onto the base and level it well.
With the remaining pastry, create decorations as you like (such as the classic lattice).
Bake in a preheated conventional oven at 356°F for 30-35 minutes, until the surface is golden.
Let cool completely before removing from the pan.I placed strips of parchment paper in a cross at the base to help remove the tart without breaking it.
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 taste that satisfies both adults and children. Try it for breakfast, at tea time or after dinner, maybe accompanied by a dollop of whipped cream! If you try it, let me know in the comments what you think. And if you want other ideas for using up 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 warming up too much.
Chilling in the fridge is essential: it helps roll out the pastry more easily and obtain a crumbly texture.
You can freeze the dough and use it at a later time.
FAQ – Milk chocolate tart
Can I use a different 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 store it at room temperature for about 2 days under a cake dome. If it’s very warm, 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 keeps in the fridge for 2-3 days, well wrapped in plastic. You can also freeze it and use it when needed, thawing it 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 plastic wrap 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, let it sit at room temperature for a few minutes. To roll it out more easily, place it between two sheets of parchment paper.
This milk chocolate tart is one of those recipes worth trying: easy to prepare, sweet enough and perfect for giving new life to the chocolate from Easter eggs.
It’s the classic dessert you put on the table and it disappears in no time, because everyone likes it without exception. The crumbly base and creamy filling create an irresistible balance, ideal for any time of day.
Make it yourself and enjoy it with company, maybe with a dollop of whipped cream or a cup of hot milk.
If you try it, let me know how it turned out!
