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Milky Way Tart

Submitted By Rihana Shaikh (0 Review)
140/140 out of 14 votes
220


Timings
120 min(s)
60 min(s)
180 min(s)
This recipe can be serve by Six Persons
Ingredients
  1. 2 Cups Heavy Whipping Cream Divided
  2. 3 1/2 Ounces High-quality Milk Chocolate Chopped
  3. 1 Large Egg Yolk
  4. 1/2 Cup (1 Stick) Unsalted Butter Room Temperature
  5. 2 Tablespoons Unsweetened Cocoa Powder Preferably Dutch Process
  6. 3/4 Cup Plus 2 Tablespoon Flour All-purpose
  7. 1/4 Cup (1/2 Stick) Unsalted Butter
  8. 1/2 cup plus 2 Tablespoon Sugar
Method
  1. Make crust: Whisk flour and cocoa in medium bowl.
  2. Beat butter and confectioners' 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 elastic and refrigerate 2 hours.
  3. Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch diameter tattler pan with removable bottom. Refrigerate crusts for 1 hour or freeze for 30 minutes.
  4. Heat oven to 375 degrees F.
  5. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans.
  6. 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, for at least 4 hours or overnight.
  7. 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 rushing 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.
  8. Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
  9. 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.
  10. Do ahead: Can be made 8 hours ahead. Cover and keep refrigerated.
  11. Remove tattlers from pans. Lightly sift cocoa powder over tattlers and serve.
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