No Bake Milky Way Tarts Recipes

Steps:

• Place crusts on a rimmed tray.
• Midnight Layer: Put ingredients in a small heavy saucepan over low heat.
• Stir with a whisk until candy bars, chips and butter melt and mixture is smooth.
• Pour into crusts, cover and refrigerate 1 hour or until firm, or up to 2 days.
• Put regular Milky Way bar and 1 1/2 tablespoons cream in a small heavy saucepan over low heat.
• Stir with a whisk until candy melts and mixture is smooth.
• Refrigerate 15 minutes to cool.
• Put remaining 1 cup cream in a large bowl.
• Beat with mixer on high speed until stiff peaks form when beaters are lifted.
• Pour cooled mixture from saucepan over whipped cream; fold in until blended.
• Spoon into decorating bag; pipe in a spiral on Midnight layer.
• Serve immediately or refrigerate up to 4 hours.
• Just before serving: Garnish with cut-up Kit-Kat pieces.

Steps:

• Make crust:.
• Whisk flour and cocoa in medium bowl.
• Beat butter and powdered 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 1 hour or freeze 30 minutes. (This can be made as one big tart in a regular sized circle or rectangular tart pan)
• Preheat oven to 375°F Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
• 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, 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.