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Milky Way Tarts

in Diana's Recipe Book

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Servings: Makes 6 individual tarts
These individual little tarts taste a lot like your favorite "Milky Way" candy bar with a caramel and chocolate nougat type filling. Your guests will be in "heaven" when they take their first bite!!

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/4 oz./113g) unsalted butter, room temperature
1/2 cup plus 2 tablespoons confectioners' 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/2 oz./56g) unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
3 tablespoons water

Unsweetened cocoa powder, for dusting

Make Crust:
Whisk flour and cocoa in medium bowl. 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 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 degrees F/190 degrees C. 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: Crusts 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: Filling can be made 8 hours ahead. Cover and keep refrigerated.

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

Makes 6 individual tarts.

Bon Appétit
September 2006
Maury Rubin
City Bakery

Source: Bon Appétit, September 2006


Reviewer: Sally
These tarts are AMAZING!!! I made them for a dinner party a few months ago and the guests are still talking about them. I can't wait to make them again.


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