This sweet and creamy milky way tart gives you all the flavors of the candy bar in tart form. You’re going to love all this chocolate and caramel goodness.
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 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
This sweet and creamy milky way tart gives you all the flavors of the candy bar in tart form. You're going to love all this chocolate and caramel goodness.
Yield: 6 mini tarts
Prep Time: 40 minutes
Cook Time: 60 minutes
Total Time: 1 hour 40 minutesplus various resting times
- 3/4 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons plus 2 teaspoons unsweetened cocoa powder
- 1 stick unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 large egg yolk
- 3-1/2 ounces high quality milk chocolate, chopped
- 2 cups heavy whipping cream, divided
- 1/4 cup unsalted butter
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons water
- Unsweetened cocoa powder – for dusting
Source: Bon Appétit
Whisk flour and cocoa powder in medium sized mixing bowl.
Mix butter and powdered sugar together until well blended and fluffy. Mix in egg yolk.
Add flour mixture in 2 additions, beating just until combined. Gather dough into ball, flatten into disk and wrap in plastic wrap. Refrigerate 2 hours.
Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.
Preheat oven to 375°F. Bake cold crusts until set, about 12 minutes. Cool crusts in pans.
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.