Milky Way Tart

Bon App�tit - September 2006

Crust :
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

Filling:
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)

Make crust: Whisk flour and cocoa in medium bowl.

Beat butter and confectioners sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.

Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch diameter tartlet pan with removable bottom. Refrigerate crusts for 1 hour or freeze for 30 minutes.

Heat oven to 375 degrees F.

Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans.

Make 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.

Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. 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. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.

Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.

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. Chill at least 2 hours.

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

Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.

Makes 6 servings.