Malted milk cookie tart. A buttery, malted milk cookie crust topped with chocolate and malted milk balls. The dessert of champions!

Kitchenaid Food Processor, oh how I love you. Let me count the ways…

Kitchenaid 7-cup food processor

Seriously, if my rents weren’t so good at making the holidays rock, I’d say best present ever – but really, they have made sure we always have awesome presents.

However, I do <3 my beautiful red 7 cup food processor a lot. Today it will come in handy over 3 times, slicing and dicing my prep time for this malted milk cookie tart down to nothing but a few quick pulses.  Someday I will have the stand mixer to match… someday….

Malted milk cookie tart. A buttery, malted milk cookie crust topped with chocolate and malted milk balls. The dessert of champions! | Get the recipe on


Malted Milk Cookie Tart


From Bon Appetit magazine – July 2010


  • 1 1/2 cups all purpose flour
  • 1 cup malted milk powder
  • 1/2 cup sugar
  • 1 teaspoon (scant) coarse kosher salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature
  • 1/2 cup bittersweet chocolate chips (about 3 ounces; do not exceed 61% cacao)
  • 1/2 cup malted milk balls, coarsely chopped



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.

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.


The tart shell only took 30 minutes in my oven so please watch it carefully. The sides also bubbled over a bit (thank god I forgot about that other pan just chilling  in there. And yes, I am giggling at the use of the word chilling in refence to an oven at this point).

I didn’t have bittersweet chocolate chips around, so I used my food processor to break down some baking squares. I also recommend putting the whoppers in the freezer while the tart bakes and throwing them in for a few quick pulses to break them up for the topping.


  1. Mmm, Mmm good. Thanks so much for sharing and linkin up to Tasty Tuesdays!

  2. I am a total sucker for anything malted….can’t wait to try this out – looks amazing! Very jealous of your kitchen aid processor. Do you ever sharpen the blades?

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