Maltesers Tart recipe


I love Maltesers! The malted milk ball covered by milk chocolate has long been a favourite of mine. Here’s another way to enjoy them: check out my Maltesers Tart Recipe!

Did you know that Maltesers were originally marketed as energy balls that were slimming for women?

While Maltesers have been sold in the U.K. since 1937, but didn’t come to the United States until 2017!

Maltesers are made in Newmarket, Ontario (just north of Toronto) and distributed in the United States and Canada.


½ cup butter (softened)
½ cup sugar
1 tsp vanilla
1 tsp salt
1 1/2 cups flour

Chocolate Ganache:

1 ½ cups semi sweet chocolate
2/3 cup heavy cream


1 cup granulated sugar
¼ cup butter (4 tbsps)
½ heavy cream
1 tbsp vanilla
1 tsp salt

1 – 2 package Maltesers

For the crust:

Using your mixer, beat sugar, butter and vanilla until light and fluffy.

Add the flour and salt and mix on medium low speed until fully incorporated (as always, do not overmix).

Transfer the dough on a parchment paper. Wrap it and let rest for a minimum of 30 minutes.

Roll the crust with rolling pin, about ¼ inch thick.

Lay the dough on your tart pan.

Press the dough on the bottom and sides, cut out any excess and if there are any tears, make sure to patch it.

Blind baking the crust:

Line the unbaked dough with parchment paper and fill with rice, beans, or if available baking weights.

Bake at 375F for about 15 – 20 minutes or until the edges of the crust is golden brown.

Remove the parchment paper carefully, if you’re using rice or beans (you don’t want it spilling all over the crust).

Let it cool.

For the filling:

Place chocolate in a bowl.

Heat cream in a pot, without scorching the bottom at low heat.

Pour cream into bowl with chocolate. Stir mixture, do not whisk.

Keep stirring until chocolate has melted.

For the caramel:

Mix the sugar, cream and salt in a sauce pan over low to medium low heat.

Stir gently for 5 to 7 minutes until it gets thicker. Let it cool.

Putting it all together:

Once the tart crust is cool, fill tart with chocolate ganache.

Let it cool down a bit. So the Maltesers don’t melt when you add it.

Place Maltesers and add cooled caramel.

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