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Milky Way Tart

Source of Recipe


Bon Appétit



List of Ingredients



• -- Crust --
  
• ¾ cup plus 2 Tbsp all-purpose flour
  
• 2 Tbsp plus 2 tsp unsweetened cocoa powder (preferably Dutch process)
  
• ½ cup (1 stick) unsalted butter, room temperature
  
• ½ cup plus 2 Tbsp powdered sugar
  
• 1 large egg yolk
  
• .
  
• -- Filling --
  
• 3½ ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
  
• 2 cups heavy whipping cream, divided
  
• ¼ cup (½ stick) unsalted butter
  
• ½ cup plus 2 Tbsp sugar
  
• 3 Tbsp water
  
• .
  
• Unsweetened cocoa powder (for dusting)
  






Instructions



1. For 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 two additions, beating just until blended. Gather dough into a ball; flatten into disk. Wrap in plastic wrap and refrigerate 2 hours.
   
   
2. Divide dough into six equal pieces. Press each onto bottom and up sides of 4½-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.)
   
   
3. For filling:
   Place milk chocolate in medium bowl. Bring 1½ 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.
   
   
4. Combine remaining ½ 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, 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.
   
   
5. Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about ½ 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.
   
   Makes 6