I sent away for a tart pan a couple months ago and never used it, Until today. I made a big ole Milky Way candy bar…kinda. It doesn’t look like a Milky Way but it taste like one. This has a chocolate crust, a homemade caramel filling and milk chocolate combined with whipping cream to top it all off with. This is very rich kids, a little bit goes a long way. This was suppose to be made into little tarts but I was dying to use my tart pan so I made a big one. To Read More, Click On The Recipe Title.
This was easy to make, it just took time. I made the crust yesterday and the filling and whipped cream today. Lets start with the crust:
I didn’t roll this out, after it refrigerated for a couple hours I put it on the counter to soften up a bit, then I took pieces of the dough and kinda pushed it around into the tart pan till I had a crust.
When this was baking it smelled like a brownie! Then it was time to make the caramel filling, which I had never made before. After the caramel cooled in the fridge I poured it into the tart.
When I read the reviews to the recipe some people had trouble getting the sugar to an amber color, that didn’t happen to me, I guess I had beginners luck. The whipping cream and the chocolate has to sit in the fridge for 4 hours ( that’s the hard part), then you whip it up till you have peaks and slather it on top of the caramel. The tart is refrigerated for 2 hours ( another hard part), but when you do get to cut it …this is what you get!
You no how impatient I am…you didn’t think I was gonna wait the FULL 2 hours did you! LOL!! Homemade caramel, milk chocolate whipped cream and a chocolate crust…somebody get me a fork!!! This is rich and creamy and gooey … and half gone!
Milky Way Tart
3/4 cup plus 2 tablespoons all purpose flour
2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)
1/2 cup (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 (such as Lindt or Perugina) chopped
2 cups heavy whipping cream, divided
1/4 cup (1/2 stick) unsalted butter
1/2 cup plus 2 tablespoons sugar
3 tablespoons water
Unsweetened cocoa powder (for dusting)
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.
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.