Raspberry cream tart with rum laced pastry cream and caramel-lined almond sugar butter crust. I think I would've preferred a flaky buttery tart shell because it is lighter and more exciting when it shatters in your mouth, but this was deliciously crunchy and buttery too.
Milky Way Tart
Adapted from Joanne Chang's Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
Makes 1 9-inch tart
For the tart shell, use your favorite pie or tart dough recipe, baked off in a 9-inch tart pan with a removable bottom.
For the milk chocolate mousse:
5 ounces milk chocolate, chopped (we used quality milk choco chips)
2 cups (1 pint) heavy cream
1 teaspoon instant espresso powder
1/8 teaspoon kosher salt
For the caramel filling:
3/4 cup granulated sugar
1/3 cup water
1 tablespoon corn syrup
3/4 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
For the tart assembly:
One baked and cooled 9-inch tart shell (like My Favorite Pie Crust)
3-to 4-inch slab milk chocolate, at warm room temperature, for decorating
Place the chopped chocolate (or chocolate chips) in a medium heatproof bowl.
Gently heat the cream with the espresso powder and salt in a small saucepan over medium heat. As soon as you see bubbles beginning to form around the edges of the pan, remove it from the heat--don't let the cream come to a boil. Pour over the chocolate and let sit for 1 minute. Whisk until smooth. Transfer the mixture to a mixing bowl (I prefer a metal bowl for faster cooling, and poured it straight into the bowl of my standing mixer). Cover the bowl tightly with plastic wrap and place in the refrigerator until very cold, at least 8 hours and up to 3 days ahead. The mixture needs to be extremely cold in order for it to whip properly, so don't skimp on the chilling time. If you are short on time or generally impatient like me, throw the metal bowl into the freezer and give it a good whisking every 5-10 minutes or so--you can complete the chilling this way in about an hour.
To make the caramel, place the sugar, water and corn syrup in a medium saucepan and stir well to combine. Bring the syrup to a boil over medium-high heat and cook until the syrup becomes a deep amber color. Pull the pan from the heat when you see it reaching a deep golden color--it takes only a moment for caramel to go from golden to amber to straight up burnt, so pull it early if in doubt. Stirring constantly with a whisk or heatproof spoon, stir in the cream all at once. Be careful--it will bubble up violently, but keep stirring until the lumps of caramel smooth out once again. Stir in the butter, salt and vanilla. When the caramel is smooth and well-blended, pour it into a small heatproof container and set in the refrigerator to cool and thicken, at least 4 hours or up to 1 week. Again, using a metal container (I use a loaf pan) will cut this time down significantly.
When the cream mixture and caramel have both cooled sufficiently, assemble the tart. Place the tart shell on a serving platter. Spread about three-fourths of the caramel evenly over the bottom of the tart shell. Fit the bowl with the cream mixture onto a stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff peaks form (or beat with a handheld mixer). Mound the chocolate mousse on top of the caramel and smooth evenly.
Using a vegetable peeler, make chocolate curls from the bar of milk chocolate: warm the bar slightly in the palm of your hand before pulling the peeler across it to get curls instead of just grating the chocolate. Drizzle the tart with the remaining caramel and follow it with a generous sprinkling of chocolate curls. Refrigerate the tart for 30 minutes before serving (or airtight for up to 8 hours).
The Milky Way Tart is genius. It's supposed to be a thick layer of caramel topped with a billowy, magical layer of whipped milk chocolate ganache. I was too stingy with the caramel, unfortunately. Maybe a little stingy with the cream too. Next time, I would totally use a flaky tart shell, spread at least 1 cm of caramel, and load up on the cream. It would be a dangerous combination.
Milky Way Tart
Adapted from Joanne Chang's Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
Makes 1 9-inch tart
For the tart shell, use your favorite pie or tart dough recipe, baked off in a 9-inch tart pan with a removable bottom.
For the milk chocolate mousse:
5 ounces milk chocolate, chopped (we used quality milk choco chips)
2 cups (1 pint) heavy cream
1 teaspoon instant espresso powder
1/8 teaspoon kosher salt
For the caramel filling:
3/4 cup granulated sugar
1/3 cup water
1 tablespoon corn syrup
3/4 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
For the tart assembly:
One baked and cooled 9-inch tart shell (like My Favorite Pie Crust)
3-to 4-inch slab milk chocolate, at warm room temperature, for decorating
Place the chopped chocolate (or chocolate chips) in a medium heatproof bowl.
Gently heat the cream with the espresso powder and salt in a small saucepan over medium heat. As soon as you see bubbles beginning to form around the edges of the pan, remove it from the heat--don't let the cream come to a boil. Pour over the chocolate and let sit for 1 minute. Whisk until smooth. Transfer the mixture to a mixing bowl (I prefer a metal bowl for faster cooling, and poured it straight into the bowl of my standing mixer). Cover the bowl tightly with plastic wrap and place in the refrigerator until very cold, at least 8 hours and up to 3 days ahead. The mixture needs to be extremely cold in order for it to whip properly, so don't skimp on the chilling time. If you are short on time or generally impatient like me, throw the metal bowl into the freezer and give it a good whisking every 5-10 minutes or so--you can complete the chilling this way in about an hour.
To make the caramel, place the sugar, water and corn syrup in a medium saucepan and stir well to combine. Bring the syrup to a boil over medium-high heat and cook until the syrup becomes a deep amber color. Pull the pan from the heat when you see it reaching a deep golden color--it takes only a moment for caramel to go from golden to amber to straight up burnt, so pull it early if in doubt. Stirring constantly with a whisk or heatproof spoon, stir in the cream all at once. Be careful--it will bubble up violently, but keep stirring until the lumps of caramel smooth out once again. Stir in the butter, salt and vanilla. When the caramel is smooth and well-blended, pour it into a small heatproof container and set in the refrigerator to cool and thicken, at least 4 hours or up to 1 week. Again, using a metal container (I use a loaf pan) will cut this time down significantly.
When the cream mixture and caramel have both cooled sufficiently, assemble the tart. Place the tart shell on a serving platter. Spread about three-fourths of the caramel evenly over the bottom of the tart shell. Fit the bowl with the cream mixture onto a stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff peaks form (or beat with a handheld mixer). Mound the chocolate mousse on top of the caramel and smooth evenly.
Using a vegetable peeler, make chocolate curls from the bar of milk chocolate: warm the bar slightly in the palm of your hand before pulling the peeler across it to get curls instead of just grating the chocolate. Drizzle the tart with the remaining caramel and follow it with a generous sprinkling of chocolate curls. Refrigerate the tart for 30 minutes before serving (or airtight for up to 8 hours).
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