I’ve spent the last several months thinking about words and how they work. In college, I took the required english and grammar classes, but I was majoring in music so I mainly took them because I had to. I remember eagerly watching the clock in grammar class because, quite frankly, I could not have cared less about the reasons behind proper sentence structure. Now, I think about writing constantly. I bring this up because I’ve been working closely with my editors for months now revising the manuscript for my book 
After working with two of my editors, I bought their books and read them, wishing I’d studied them years ago. Dianne Jacobs who wrote, ”Will Write For Food
Paula Laroque was my copy editor and has a fabulous book titled, “The Book on Writing: The Ultimate Guide to Writing Well.
I also learned from my book designer that now-a-days we’re only supposed to put a single space after the end of a sentence. I was astounded when she told me and thought, “Where have I been?” I still haven’t gotten used to that one and before I post I have to manually go through and take out all the extra spaces.
I’ve laughed many times in the last few months at my suddenly newfound interest in writing, just as I’m wrapping up my first book. I have a long way to go and can’t wait to see the developments in my writing over the next many years.
Milky Way Tart
Adapted from Bon Appetit
Serves 8
Whipped Chocolate:
3 ½ ounces bittersweet organic chocolate, chopped
1 ½ cups heavy whipping cream
Crust:
1 ½ cups whole wheat pastry flour
¼ cup organic whole cane sugar or Sucanat
3 tablespoons cacao powder
½ cup unsalted butter, chilled and cut into 1-inch pieces
Caramel:
½ cup heavy whipping cream
½ stick unsalted butter
½ cup plus 2 tablespoons organic whole cane sugar or sucanat
3 tablespoons water
Cacao powder (for dusting)
Place chocolate in medium bowl. Simmer 1 ½ cups cream in a small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover and chill in the refrigerator until cold, at least 4 hours. (This can be done the day before)
Pulse flour, cane sugar, and cacao powder in a food processor until mixed. Add butter and pulse 15-17 times until dough begins to come together. Add a tablespoon of water and pulse 2-3 more times until dough is moist, but not tacky. If dough is still dry, add one more tablespoon of water. Pour dough out onto a piece of plastic wrap on the counter and press into a ball. Wrap plastic around dough and then flatten into a disk. Freeze dough for 10 minutes or refrigerate for 30 minutes.
Preheat oven to 350˚ F and adjust rack to middle position. Roll dough onto lightly floured surface to 1/8-inch thick rectangle large enough to fit your tart pan. Place rolled dough over tart pan and press gently onto bottom and up sides of pan. Freeze for ten minutes. Line the crust with parchment paper and then fill with pie weights or beans. Bake crust for 15 minutes. Remove weights and parchment paper and bake until lightly browned, about 15 minutes. Cool completely.
Place ½ cup cream and butter in small saucepan and st
ir over medium heat until butter melts. Remove from the heat. Stir whole cane sugar and 3 tablespoons water in another medium saucepan. Heat over medium-low heat until sugar dissolves, stirring frequently. Increase the heat and bring sugar to a low boil without stirring. Boil until temperature reaches 235°F swirling pan frequently. Immediately whisk in hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and whisk until smooth. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.
Spread caramel in an even layer over cooled crust. Set aside.
Beat chilled milk chocolate-cream mixture with an electric mixer until soft peaks form. Spread evenly over caramel and chill at least 2 hours. Just before serving, lightly sift cacao powder over tart. The tart can be made 8 hours ahead and kept in the refrigerator.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 26 comments… read them below or add one }
I think this is waaaaaay better than a Milky Way!!
this looks yummy delicious! i just made a huge vat of caramel. you have inspired me to use up my caramel!
Such a nice recipe for a sweet treat. I agree with Esi, this is much better than a traditional Milky Way.I have never heard the "new" rule about a single space in between sentences. When did that go into practice??Hope you guys are having an amazing vacation
Why can't they make classes in school applicable to the real world? I would have never guessed at age 15 that knowing cubic feet would help me plant a garden or that baking is chemistry. I'll check out the books you recommend. They look interesting. But not nearly as good as this tart. It looks wonderful!
Mmm, that looks scrumptious! Just had to comment to say I was a music major too!
And also, that I recently learned the rule about one space after a sentence and was similarly astounded. 
Actually, I still ignore that rule most of the time!
isn't that funny… i was a music major as well until i changed to nutrition. PS this dessert looks AMAZING!!! i'll bet i could snag just about any guy with a big piece of this tart
MMMMM, This tart looks awesome!
Please may I have a piece? Please? You piqued my interest with "organic" Milky Way. Who makes organic Milky Way? You do! Very nice.Kathleen
Oh delicious tart, where have you been all my life you naughty boy!jessyburke88@gmail.com
Can't wait to get home and try this out!
That cake looks amazing!! Love the look of that filling
Off the HOOK. And the shot of the choco-dust gracefully falling is gorgeous.
A milky-way tart?! How original! And much healthier than the original bar! Or at least yummier! I love how the cocoa dust is falling on the tart in the first photo! Great!
ONE space after a period? Seriously? Does that have something to do with e-mail? I'm only forgiving you for spelling GRAMMAR with an "e" because Milky Ways have always been my absolute favorite candy bar and I quit eating them after they changed the nougat recipe. Of course that means that now I don't eat an entire bag at Halloween or an extra large bar whenever I get gas so that probably worked out for the best. It doesn't mean that I won't be attacking your tart ASAP though. Thanks for sharing. Well that and the English lesson; but, you know mostly the tart, there are priorities, after all.
With the whole wheat pastry in it, I can almost con myself into thinking it's healthful. Hah! But then, who cares, as nobody can resist a Milky Way or a tart that tastes like one.
This looks amazing! I found you via tastespotting – gorgeous pic and the recipe doesn't look too shabby, either.RE: sing space after a period. As I understand it, that became the rule with the advent of computers and their ability to kern and track letter spacing. A typewriter is mono spaced meaning each letter takes up the same amount of space regardless of size. So an "i" would take the same space as an "m". Double spacing after a period made it easier to read copy set by a typewriter. Not necessary with computers. One of the first rules I learned about 18 years ago while working in the publications department at college was, "remove all of the double spaces." I'm still doing it after all of these years.
Laurelvb: OMG! I didn't realize I spelled it with an "er"! I obviously need help in the spelling department too!
Oh my, this just looks wonderful.
I was going to explain the reason behind the "one-space change", but laurelvb explained it much more better than I ever could. I learned about this change and the reasons behind it many moons ago. Anyway, this dessert looks amazing! I bookmarked the recipe. Good luck on everything with your book! Congratulations!P.S. I have read through the "Writing Well" book, and I agree that it is great. You're lucky to be working with some great writers.
Wow! This looks so great! I haven't had a Milky Way in a long time, but I remember them being super tasty. I bet this is much better
I think about words a lot, too… I am always trying to improve my writing! However, now I'm a little thrown that only one space is advisable after a period. How did I miss that?
Kelly: Thanks for telling me why the single space evolved. I hope to get out of the habit soon so I don't have to go back and take them out!
Your blog is beautiful! I noticed you have Dorie Greenspan's Baking book in your "What I'm Reading Now" area- I have that book, too, and absolutely love it! The way she around with recipes, offering variations and suggestions- her book becomes more of an adventure guide than merely a cookbook.
Her Party Cake with raspberry between the layers has got to be one of my favorite cakes of all time. Hope you enjoy her book as much as I do! Thanks again for your lovely blog!
Erin: Thank you for your lovely comments. Yes, I am enjoying Dorie Greenspan's book. I have so many pages earmarked it will take me all year to get through them! I made her cobbler the other day…it was fantastic!
I couldn’t find a tart part at the two stores I looked at. Do I need one?? And what size pan should I use!
A 9-inch tart pan would be ideal, but you can also make this is a 9-inch pie plate. Enjoy!
Looking for to trying it for our anniversary!! Thanks for the info!
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