Milky Way Tart

Milky Way tart--crust and chocolate filling topped with chocolate curls on a baking sheet; woman shaving chocolate curls

I got the idea for this tart many years ago from Maury Rubin’s Book of Tarts, and it has become a favorite of Flour customers. In the book, Rubin offers myriad creative, unconventional fillings for tarts, including the idea of recreating the popular Milky Way candy bar in tart form. For the Flour version, I make a buttery caramel (which is a pretty amazing ice cream or dessert sauce in its own right) and layer it on a sweet tart shell. Then I pile on a mound of light, fluffy milk chocolate mousse that has a hint of coffee flavor to give it extra depth and to keep it from being too sweet. More caramel is drizzled on top, and a shower of milk chocolate curls finishes it off. Of course, the finished tart tastes far better than any candy bar!–Joanne Chang

LC Just Gained Five Pounds While Reading This Recipe Note

Oh, whatever. This luscious tart is worth it. It’s also worth the overnight restraint required for the mousse to set. And if you’re too distracted by thoughts of this uber-airy tart (or the untold calories it certainly contains) to patiently make Chang’s decadent caramel, you could cheat and use an already made caramel sauce. But don’t you dare rely on just any old brown goo in a glass jar. Only the finest caramel sauce will do.

Milky Way Tart

  • Quick Glance
  • (2)
  • 45 M
  • 9 H
  • Serves 8 to 10
5/5 - 2 reviews
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  • For the milk chocolate mousse
  • For the caramel filling
  • For the tart


Make the mousse

Place the chocolate in a small heatproof bowl. In a medium saucepan, combine the cream and instant coffee powder and heat over medium-high heat until the mixture is scalded, which means when bubbles start to form around the edge of the pan but the cream is not boiling.

Immediately pour the hot cream mixture over the chocolate and let stand for about 1 minute. Then whisk gently until the chocolate is completely melted and the mixture is smooth. Strain through a fine-mesh sieve into a small container, stir in the salt, cover tightly, and refrigerate until it is absolutely, completely chilled, at least 8 hours and up to 3 days. A few hours is not enough. (Because the cream has been heated, it will not whip properly unless it is very cold.)

Make the caramel filling

Place the sugar in the bottom of a medium saucepan and slowly pour in the water. Stir gently to moisten the sugar. If any sugar crystals are clinging to the sides of the pan, brush them down with a pastry brush dipped in water. Place the pan over medium-high heat and leave it undisturbed until the mixture comes to a rolling boil. (You want to avoid crystallization of the syrup, which can happen if the pan is disturbed before the sugar starts to color.) Then continue to boil rapidly without moving the pan until the sugar syrup starts to caramelize. This will take 3 to 4 minutes: the sugar syrup will boil furiously; then as it thickens, it will boil more languidly; and then you will see some of the syrup starting to color and darken around the edge of the pan.

When you see color in the pan, gently swirl it in a circular motion so the sugar caramelizes evenly. The syrup will start to turn golden brown, and then as you swirl the pan, the syrup will continue to get a bit darker and then darker still. To check the true color of the caramel, tilt the pan so you can see the syrup covering the bottom. This is the actual color of the caramel, and you want to keep cooking the caramel until this layer is a deep amber-brown. It takes just seconds for caramel to go from great to burnt, so be sure to tilt and check constantly.

As soon as the caramel is ready, slowly add the cream and then reduce the heat to low. Be careful. The steam that rises when the cream hits the caramel is extremely hot. Let the caramel and cream sputter for a few seconds until the mixture settles down, and then whisk to mix in the cream. Turn the heat up to medium and whisk together the caramel and cream (the mixture will have hardened a bit) for 2 to 3 minutes, or until they come together. Whisk in the butter, salt, and vanilla. Remove from the heat, pour into an airtight heatproof container, and refrigerate for at least 4 hours and up to 1 week.

Assemble the tart

Place the tart shell on a flat plate. Spread about three-fourths of the caramel filling evenly in the bottom of the tart shell. Using a stand mixer fitted with the whip attachment or a hand-held mixer or a whisk, whip the mousse on medium speed until it holds soft peaks. Mound the mousse in the tart shell, and spread it evenly over the caramel filling. Drizzle the remaining one-fourth caramel filling in a crisscross pattern on top of the mousse. Using the back of a small knife or a vegetable peeler, shave curls from the milk chocolate slab. (Make sure the chocolate is slightly warm, or you will get splinters instead of curls.) Decorate the tart with the curls. Refrigerate the tart for at least 30 minutes before serving. (The tart can be stored in an airtight container in the refrigerator for up to 8 hours.)

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Recipe Testers Reviews

This tart delivers on its promise: it has all the flavors of a Milky Way, but amped up! It also presents well, as I got lots of “oohs” and “ahhs” from friends at work when I served it. The dessert is rich, but not dense—a little goes a long way, and it’s very satisfying. I served rather small slices, which was more than enough for 10 people, and there are still two small pieces left. TIP: You can’t really take the caramel out of the refrigerator and immediately spread it, so a quick zap in the microwave (about 15 seconds) will soften it enough to spread and drizzle. I’ll not only make this tart again, but I’ll make the mousse on its own as well, as it (and the other two elements) can stand on its own quite well.

I remember as a kid the first bite of a Milky Way bar: its initial give when biting down on the chocolate shell, the stringy, chewy caramel ultimately giving way to a luxurious, pillowy nougat. While this recipe isn’t exactly the same experience, the overall taste (after setting up in the fridge overnight) sure came dang close to the real deal. I only wish that I had double the amount of caramel, as I’m a junkie for good caramel. I’d also sprinkle sea salt over the top of the tart for an added dimension. Overall, I loved this recipe—it wasn’t too difficult, it called for regular ingredients, and it turned out simply delicious.

This was a phenomenal tart! Not only was it delicious, but it was also easy to bring all of the components together. I usually don’t like milk chocolate, but the bitterness that the instant coffee powder lent to the mousse balanced any cloying sweetness from the chocolate. I’d suggest starting the recipe at least a day in advance, as most of the components need to chill thoroughly before assembly. Though the recipe calls for a 10-inch tart ring, it worked perfectly well for me in a 9.5-inch fluted tart pan. Finally, I used the pâte sucrée recipe in the Flour cookbook, which made a perfect sugar-cookie flavored crust. Next time, it would be fun to try a dark chocolate mousse, and perhaps add some nuts to the caramel base.


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  1. This is a fantastic recipe. I was successful at making it before I was successful at baking most things. Baking was alway my Achilles heel but success with this recipe inspired me to bake more. Rave reviews from everyone that got a piece!

  2. Do you think the mousse can be piped? I want to try mini “Milky Way” brownie cups and use the mousse as the topping (over caramel). Also, do you have any thoughts about adding malted milk powder to the mousse? (Thank you in advance! The tart looks amazing!!)

    1. stephanie, none of us pipped the mousse, so we can’t say for sure. My guess is it will be a little soft to hold. The malted milk powder might add a bit of body to the mousse, but, again, I can’t say for sure. Using one recipe for another application often requires trial and error. Sorry for a vague answer, but I don’t want to point you in a direction that causes you to waste ingredients.

  3. I made this for Thanksgiving, and it was a huge hit! I made mine over a 2 day period, making the pate sucrée, mousse & caramel the first day, then bringing it all together the next morning. It was delicious, sinful, but not too sinful! I’d never made caramel from scratch, and it wasn’t difficult at all. The mousse was just perfect. However…I had a hard time with the pate sucrée. Even though it was refrigerated over night, and left on the counter 30 minutes before rolling out, I had a hard time with the dough falling apart and crumbling. After two unsuccessful tries of rolling it out and transferring it to the tart pan, I refrigerated it and tried again, with no success. I searched the web and learned that you can roll it out to about 1/2 inch, place it in the pan, and push it into place. Success! I let it rest in the refrigerator, baked it, and all was well. Next time I might use crushed vanilla or chocolate wafers as the crust, or even put the mousse and caramel in individual serving glasses and skip the crust altogether.

  4. LC is just full of a long string of links for me today, each more delicious than the last.
    David, YOU are the man who is making me fat.

    But don’t stop.

  5. This tart in one word: phenomenal. Our guests loved it. The crust is buttery and nutty, with just the perfect flake and crumble. Like Amy M., I’m not a fan of milk chocolate, and The One hates it, but the coffee lends just enough depth to it to take it special. And the caramel! So easy to make and so roundly flavored.

    I was able to get the whole tart completed, from start to finished, in about four hours. I did it by making the tart dough and while it was chilling, tackling the mousse. Because the flavored cream has to be thoroughly chilled, overnight is the suggestion, I instead poured it into a metal bowl and set that into a larger bowl filled with ice and water. I stirred the flavored cream until it was as cold as it was going to get. Then I popped it into the fridge and in two hours is was thoroughly chilled. It whipped up perfectly, and I used a hand balloon whisk–no problem.

    Same with the caramel. I cooled it in the ice bath, too. I then turned to rolling out the dough. After a 30 minute turn in the fridge, I baked it, then assembled the tart when the crust cool.

    Not exactly easy-peasy, but so amazingly worth it.

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