One of my favorite candies is the Milky Way bar. The chocolate, caramel and nougat combination is divine and it is a perfect pick-me-up or dessert!
Now, as much as I would like to serve Milky Way bars on a pretty platter for dessert at a dinner party, I think this Milky Way tart recipe would be better received and dare I say, more delicious! Your guests will be in heaven with their first bite!
This recipe is fairly simple and using your whip cream dispenser makes creating the perfect chocolate mousse simple. Don’t be overwhelmed, this recipe is basically just a tart shell , caramel and chocolate mousse. The light chocolate mousse made in a whip cream dispenser is an amazing compliment to the sweet caramel and the whole dessert is out of this world!
Milky Way Tart Recipe
For the Chocolate Mousse:
1 cup (250 ml) Heavy Cream
1 tsp. Instant Coffee
5 Tbs. Instant Cocoa
2-3 Tbs. Powdered sugar as desired
1 N2O charger
For the Caramel Filling:
3/4 cup granulated sugar
1/3 cup water
3/4 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
For the Tart:
1 tart shell
Make the mousse
Mix all mousse ingredients well and pour into whip cream dispenser. Dispense N2O charger and shake vigorously 8-10 times. Place in refrigerator until ready to use.
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. Place the pan over medium-high heat and leave it undisturbed until the mixture comes to a rolling boil. 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 a container and refrigerate for about 2 hours.
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. Dispense 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. Refrigerate the tart for at least 30 minutes before serving