Milky Way Tart

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• 3/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 2 tablespoons unsweetened cocoa powder (preferably dutch process)
• 2 teaspoons unsweetened cocoa powder (preferably dutch process)
• 1/2 cup unsalted butter, room temperature
• 1/2 cup powdered sugar, plus
• 2 tablespoons powdered sugar
• 1 large egg yolk
• 3 1/2 ounces high-quality milk chocolate, chopped
• 2 cups heavy whipping cream, divided
• 1/4 cup unsalted butter
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 3 tablespoons water
• unsweetened cocoa powder (for dusting)

Recipe

• 1 make crust:.
• 2 whisk flour and cocoa in medium bowl.
• 3 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.
• 4 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)
• 5 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.
• 6 make filling:.
• 7 place milk chocolate in medium bowl.
• 8 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.
• 9 cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
• 10 combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat.
• 11 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.
• 12 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.
• 13 spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). set aside.
• 14 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.
• 15 do ahead: can be made 8 hours ahead. cover and keep refrigerated.
• 16 remove tartlets from pans. lightly sift cocoa powder over tartlets and serve.