Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Milky Way Tart

You'll be amazed at how much this grain free dessert really does taste just like a Milky Way bar!

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 RecipeSave Recipe

Ingredients

    Whipped Chocolate:
  • 3 ½ ounces bittersweet organic chocolate, chopped
  • 1 ½ cups heavy whipping cream
    • Crust:
  • 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
    • Caramel:
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • ½ cup plus 2 tablespoons coconut sugar
  • 3 tablespoons water
  • Cacao powder (for dusting)

Instructions

  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. Spread caramel in an even layer over cooled crust. Set aside.
  6. 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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https://deliciouslyorganic.net/milky-way-tart/

 

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31 Comments

  4. El

    July 1, 2010 at 1:55 am

    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!
    Reply to this comment

  6. LA

    July 1, 2010 at 4:03 am

    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 ;)
    Reply to this comment

  14. laurelvb

    July 13, 2010 at 3:50 pm

    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.
    Reply to this comment

  16. Kelly

    July 13, 2010 at 5:17 pm

    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. :)
    Reply to this comment

  19. Memória

    July 15, 2010 at 8:50 am

    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.
    Reply to this comment

  20. whisk-kid

    July 16, 2010 at 6:18 pm

    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?
    Reply to this comment

  22. Erin

    August 21, 2010 at 1:07 pm

    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!
    Reply to this comment

  25. Gisele

    March 12, 2014 at 5:17 pm

    Is there substitute for the wheat, as you often provide for grain free options? If you haven't tried it yet, what portion of almond flour &/or coconut flour would you suggest to be used as a substitute for the wheat? It looks so delicious!
    Reply to this comment

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