Milky Way Tart

A slice of chocolate mousse pie with a chocolate drizzle sits on a white plate; the pie has a crumbly chocolate crust and caramel oozing out from the side. The remaining pie is on a wire rack in the background.

Print Recipe

No ratings yet

A chocolate pastry crust is filled with a layer of caramel and malt-chocolate mousse for a candy bar lover's dream!

Prep Time20

Cook Time50

Refrigeration Time5 30

Total Time6 40

Course: Dessert

Cuisine: American

Keyword: Caramel, Chocolate, Pastry

Servings:

Author: Nicole

Equipment

Ingredients

For the Tart Dough

1 ¼ cup unbleached all-purpose flour
¼ cup Dutch-process cocoa
½ cup confectioners' sugar
½ teaspoon espresso powder
¼ teaspoon kosher salt
9 tablespoons (4 ½ ounces) unsalted butter, cold and cut into small cubes
1 extra-large egg

For the Filling (Caramel layer and Malt-Chocolate topping)

3 ½ ounces high-quality milk chocolate chopped
3 tablespoons chocolate-malt milk powder I use Ovaltine
2 cups heavy whipping cream divided
¼ cup (2 ounces) unsalted butter
½ cup plus 2 tablespoon granulated sugar
3 tablespoons water

For the Chocolate Drizzle

4 ounces high-quality milk chocolate
1 teaspoon vegetable shortening

Instructions

For the Tart Dough

In the bowl of a food processor add the flour, sugar, espresso powder and salt. Pulse until combined. Scatter the butter pieces over the flour. Process in short bursts until the butter is the size of peas. Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump. Place a piece of plastic wrap on the counter and dump the dough onto the surface. Using the plastic wrap and the back of your hands, gently press the dough into a disk. Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 375ºF. Remove the dough from the refrigerator. If refrigerated overnight, let it rest at room temperature for 10 minutes. On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking. Roll up the dough around the rolling pin and gently unroll it over an 9 ½-inch tart pan with a removable bottom. Fit the dough into the edge of the pan. Roll the rolling pin over the top of the pan to remove the excess dough (let the kids practice their baking skills with the scraps). Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes. Line the tart pan with aluminum foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the weights and foil and bake for another 10-15 minutes until cooked through. Place on a rack to cool completely. Once cool, return the tart shell to the baking sheet.

For the Filling

Place milk chocolate and chocolate-malt powder in a medium bowl. In a small saucepan, bring 1 ½ cups of the heavy cream to a simmer. Pour the cream over the chocolate and let stand for 1 minute then whisk until melted and smooth. Lightly cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
Meanwhile, combine remaining ½ cup of heavy cream and butter in a small saucepan and stir over medium heat until butter melts; remove from heat. In a separate heavy-bottomed small saucepan combine the sugar and water. Over medium-low heat, cover and cook until the sugar dissolves, about 2 minutes. Uncover, increase the heat and boil, occasionally brushing down the sides of the pan with a wet pastry brush, until the color is deep amber (you should see a small wife of smoke right when it is done); about 8 minutes. Immediately add hot cream mixture (mixture will bubble vigorously). Remove from the heat and stir any caramel bits to dissolve. Transfer caramel to a small bowl and refrigerate, stirring often, until the caramel is semi-soft, about 40-50 minutes.
Pour the caramel into the cooled tart shell. Lightly cover and refrigerate until ready to continue.
Using an electric hand-held mixer, beat the chilled chocolate-cream mixture until peaks form; spoon on top of the caramel layer, spreading evenly. Refrigerate for at least 2 hours.

For the Drizzle

When ready to serve the tart, place the chocolate and shortening in a medium microwave proof bowl. Cook at 50% power, stirring occasionally, until the mixture is melted and combined. Allow the mixture to cool briefly,
Using a spoon or pastry bag fitted with a small round tip, drizzle the chocolate over the whipped chocolate-cream.
The undrizzled tart can be made 8 hours ahead or the day before. Cover and keep refrigerated until ready to serve. Enjoy!

Nutrition