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Milky Way Tart




  • 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 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) unsalted butter
  • 1/2 cup plus 2 tablespoons sugar
  • 3 tablespoons water
  • Unsweetened cocoa powder (for dusting)


  1. Crust: Whisk flour and cocoa in medium bowl.
  2. Beat butter and confectioners' sugar in another medium bowl until well blended.
  3. Beat in yolk.
  4. Add flour mixture in 2 additions, beating just until blended.
  5. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.
  6. Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch diameter tartlet pan with removable bottom.
  7. Refrigerate crusts for 1 hour or freeze for 30 minutes.
  8. Heat oven to 375 degrees F.
  9. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans.
  10. 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.
  11. Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat.
  12. 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.
  13. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve.
  14. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.
  15. Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
  16. 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.
  17. Chill at least 2 hours.
  18. Remove tartlets from pans.
  19. Lightly sift cocoa powder over tartlets and serve.

Makes 6 servings.

Do ahead: Can be made 8 hours ahead. Cover and keep refrigerated.

Source: Bon Appetit - September 2006

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