Combine dry ingredients in a large mixing bowl.

Heat milk until small bubbles form around the rim. Make well in the center of the ingredients and add the warm milk. Stir with a wooden spoon. Add the egg, yolk butter and vanilla.

Knead for five minutes, until a smooth dough forms. This dough can easily be kneaded by hand or in the mixer with the dough hook. Cover the dough with plastic and let rise for 45 minutes.

Divide dough in half. On a silicone mat or floured work surface, roll each part of dough into a 9”x24” rectangle.

Use an offset spatula to spread half the filling on each rectangle. Roll up jelly roll style. Using a sharp non serrated knife, cut into sixteen one and 1/2 inch slices.

Lay the slices cut side up in two rows to fill the tart pan. Let tart rise for 30 minutes. Preheat oven to 350 degrees Fahrenheit.

Place tarts on a sheet pan to catch any butter drips. Bake for 30 minutes or until golden. Cool tart in pan.

Decorate before serving. Melt the milk chocolate in a microwave or double boiler. Place melted chocolate into a disposable piping bag and snip a tiny hold. Drizzle over tart.