Milky Way Tart

Print this entry

Shame on me! I have not posted in over a week. I apologize to my loyal readers…which I think is somewhere around five:) Things have been a bit busy on my end but now I finally have some time to sit down and put out another super tasty dessert! I made this dessert, Milky Way Tart, over a month ago and it turned out better than I thought. It’s a little time consuming with all the make this, then cool this, then make this, then cool this, but you can make things ahead and it doesn’t have to be an all day process of making and then waiting.

I really liked the way it turned out and I found myself completely in love with the chocolate whipped cream mixture on the top. The homemade caramel turned out good but only after making a second batch. The first batch I burned and if you ever want to taste something completely gross (although I don’t know why anyone would…?) then try eating some burnt caramel…yuck! I chalked it up to a learning experience. The second batch turned out much better.

Milky Way Tart:

Crust:
¾ C. plus 2 T. all purpose flour
2 T. plus 2 t. unsweetened cocoa powder
1 stick unsalted butter – room temperature
½ C. plus 2 T. powdered sugar
1 large egg yolk

Filling:
3 ½ oz. high quality milk chocolate – chopped
2 C. heavy whipping cream – divided

¼ C. unsalted butter
½ C. plus 2 T. sugar
3 T. water

Unsweetened cocoa powder – for dusting

Make Crust:
Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.

Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.
Preheat oven to 375°F. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.

Make filling:
Place milk chocolate in medium bowl. Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.

Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat.
Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.

Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Cover and keep refrigerated.

Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.

Source: Bon Appétit
Makes 6 tartlets

Print this entry