This tart features a subtle chocolate crust, sticky sweet caramel, a soft, cloud-like nougat topping, and a dusting of cacao. It really does taste like a Milky Way bar. I think it’s great for kids, adults, a dinner party, a casual get-together – honestly I can’t think of a situation where this rich dessert wouldn’t be welcome.
Serves 8
Milky Way Tart
Save RecipeIngredients
- 3 ½ ounces bittersweet organic chocolate, chopped
- 1 ½ cups heavy whipping cream
- 2 cups almond meal (ground almonds)
- 2 tablespoons coconut flour
- 3 tablespoons cocoa powder
- 1/2 cup organic whole cane sugar or sucanat, ground until fine in a spice mill or coffee grinder
- 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
- 1 teaspoon arrowroot
- 3/4 teaspoon Celtic sea salt
- 1 stick unsalted butter, cold, cut into tablespoons
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- ½ cup plus 2 tablespoons coconut sugar
- 3 tablespoons water
- Cacao powder (for dusting)
Whipped Chocolate:
Crust:
Caramel:
Instructions
- 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)
- Place almond meal, coconut flour, cocoa, whole cane sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Form into a flat disk, wrap tightly, and chill for 30 minutes.
- Preheat oven to 350 degrees F and adjust rack to middle position. Butter a 9-inch tart pan with removable bottom and press crust onto bottom and up sides of pan. Bake for 11 minutes.
- Place cream and butter in small saucepan and st?ir over medium heat until butter melts. Remove from the heat. Stir coconut 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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