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Saturday, November 8, 2008

Milky Way Tart



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
Epicurious


Crust
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

Filling
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)

Preparation
Make 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 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.

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: Can be made 8 hours ahead. Cover and keep refrigerated.
Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.

31 comments:

Bunny Trails said...

OMGoodness! I am so not supposed to have this but if it was hear .... you wouldn't have much left for a picture. Holy hannah that looks good!!

Oh, to answer your ? - I just cut out anything artificial. Nothing processed, no chemicals, all natural. It's working! I lost another 4.6 lbs this week. WOO HOO.

Once again, you make me drool :) THANKS!

Jenny said...

YUM Bunny! That is beautiufl!

You won the POM giveaway, see it on Picky Palate and email me your address, so I can get the coupons out to you!

giz said...

Gulp!!! This is a scary one that would have me sitting with the whole tart and a fork.

Warm Bunny said...

Wow! That looks amazing! Oh!--and congrats on the POM giveaway!!

Daziano said...

Gosh, this looks stunningly delish!!!!

noble pig said...

I have made this before but as individuals and I loved it!

Karen said...

Oh, this looks so good... I have a tart pan and haven't used it in years... maybe now is the time!

RecipeGirl said...

Are you kidding me??? This is fantastic. Milky Ways are my absolute fave candy bar. I'm in trouble with this recipe. Bookmarked for sure!!!!

Theresa said...

This is too dangerous!!! Looks really, really, good!!

carol said...

No fair, Bunny......my Drool-O-Meter just exploded!
Oh boy could I get into a lot of trouble with this! It came out beautiful and I'm sure every mouthful is heaven on a plate! :)

The Blonde Duck said...

Please open up your own cafe. Please. And then tell me where it is so I can eat until I explode.

Lori said...

Oh my..... oh my.... that tart would not be safe in my house. YUM

Lucy said...

Totally, totally sinful!! Now where's my slice???? ;D

Congrat's !!!

Sharon said...

I need to save this for a special occasion so I can eat one more slice. Holidays warrant all out eating in my opinion! :)

Proud Italian Cook said...

The picture with the carmel glistening is beyond decadent!!
This is not for the faint of heart!!

Marie said...

oh gosh . . . can you hear it??? It's me drooling all over my keyboard!!! That looks fabulous bunny! I almost can't stand to look at it. It has my taste buds going into overdrive with longing!!!!!!!!!

Grace said...

milky way dark is currently my favorite candy bar, and this is now my favorite tart. what a great creation, and i know for a fact that i couldn't wait 2 hours to dig in...

Dawn said...

oh dear, oh my! You've outdone yourself on this one.
I love milky ways, and I do remember seeing this in Epicurious. Any left?

Sophie said...

Lucky for me, Milky Way happens to be one of my favorite candy bars! I don' think I could consume too much of this ;).

Birdie said...

A Milky Way Tart? Woo Hooooooooo!!!!

Emiline said...

Oh wow, that tart looks amazing!

Maria said...

That tart looks heavenly!! Nice work!

Le Chef Secret said...

See...ya got me thinkin again. I'm thinkin a layer of chocolate ganache, then the caramel and the topping....hmmmmm ;)

Fran Z said...

deadly, Bunny- deadly!!!

Candy said...

Way so worth the effort! Thanks for sharing your tips.

marye said...

WOW. I'll trade ya a piece of the chocolate cake I made for a slice of the tart.
:)

Peabody said...

Oh my that looks super yummy.

The Short (dis)Order Cook said...

Yummy! I was wondering what dessert to take to a party I'm going to in a couple of weeks and I think you just hit it on the head. I want to try this badly. My husband loves Milky Way bars.

Jacque said...

Oh my goodness, that looks heavenly! Lucky you on the caramel... I've tried it 3 times and still haven't gotten it right :)

Kim said...

I love Milk Ways, which means I would absolutely love this good looking tart. I wouldn't have waited till it cooled either!

Jaime said...

mmmm i love milky way bars!!! This looks amazing!