Can’t beat this Milky Way tart with a stick. It’s a Flour Bakery speciality, and no wonder: buttery crust, milk chocolate mousse, chocolate curls, and caramel.
About Joanne Chang
Joanne Chang is the chef and owner of Flour Bakery in Boston. A Harvard graduate with a degree in applied mathematics and economics, she left a career in management consulting to pursue culinary arts—to great success. Flour has been featured in Gourmet, Food & Wine, Bon Appetit, The New York Times, Condé Nast Traveler, Inc., and Boston Magazine and has received numerous Best of Boston awards. Chang has also appeared on the Food Network's Throwdown with Bobby Flay, in which her sticky buns proved victorious. She's the author of two cookbooks, Flour and Flour, Too.
Pâte Sucrée
Feb 18, 2011 by
This crust recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect pal for rich fillings, as with the Milky Way Tart.
- Quick Glance
- 15 M
- 2 H, 45 M
- 3
Homemade Oreos
Dec 07, 2010 by
These homemade Oreos aren’t the treats of childhood. These are intensely chocolate-y. Definitely a grown-up indulgence.
- Quick Glance
- 45 M
- 4 H, 10 M
- 10