Milky Way Tart Food
MILKY WAY TART
This is such a yummy dessert. I got this recipe from my mother-in-law and I believe that she got it from epicurious.com. It is a bit time consuming but well worth it. Cook time includes chill time.
Provided by DoubleAs Mom
Categories Tarts
Time 6h20m
Yield 6 tartlets, 6 serving(s)
Number Of Ingredients 15
Steps:
- 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. (This can be made as one big tart in a regular sized circle or rectangular tart pan)
- 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.
Nutrition Facts : Calories 776.2, Fat 58.5, SaturatedFat 35.7, Cholesterol 208.5, Sodium 48.8, Carbohydrate 60.8, Fiber 1.9, Sugar 42, Protein 5.9
NO-BAKE MILKY WAY TARTS
Is your favorite candy bar a Milky Way? Then this is a must! A little bit of work but well worth it ; ) Chill time is included in prep time
Provided by RecipeNut
Categories Dessert
Time 5h20m
Yield 6 tarts
Number Of Ingredients 9
Steps:
- Place crusts on a rimmed tray.
- Midnight Layer: Put ingredients in a small heavy saucepan over low heat.
- Stir with a whisk until candy bars, chips and butter melt and mixture is smooth.
- Pour into crusts, cover and refrigerate 1 hour or until firm, or up to 2 days.
- Put regular Milky Way bar and 1 1/2 tablespoons cream in a small heavy saucepan over low heat.
- Stir with a whisk until candy melts and mixture is smooth.
- Refrigerate 15 minutes to cool.
- Put remaining 1 cup cream in a large bowl.
- Beat with mixer on high speed until stiff peaks form when beaters are lifted.
- Pour cooled mixture from saucepan over whipped cream; fold in until blended.
- Spoon into decorating bag; pipe in a spiral on Midnight layer.
- Serve immediately or refrigerate up to 4 hours.
- Just before serving: Garnish with cut-up Kit-Kat pieces.
Nutrition Facts : Calories 422.2, Fat 30.9, SaturatedFat 16.6, Cholesterol 75.1, Sodium 203.9, Carbohydrate 37, Fiber 1.1, Sugar 27.1, Protein 3.3
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