Milky Way Tart

Milky Way Tart

Ingredients:

Crust:
1 9-ounce box chocolate wafer cookies (such as Nabisco)
5 tablespoons unsalted butter, melted Mousse:
4 ounces semisweet chocolate, finely chopped
â…“ cup whole milk ½ cup heavy cream Caramel Filling:
1 cup granulated sugar
¼ cup water ¼ cup heavy cream 4 tablespoons (½ stick) unsalted butter, cut into 4 pieces Pinch salt 1 ounce semisweet chocolate, melted, for decoration Instructions:

1. For crust: preheat oven to 350° F. Pulse cookies in food processor until finely chopped. Add melted butter; pulse until fine crumbs form. Press crumbs into a 9-inch pie dish. Bake 8 minutes, until firm. Transfer to wire rack to cool. 2. For mousse: Place chocolate in a medium bowl. Bring whole milk to a simmer in a saucepan over low heat. Pour hot milk over chocolate; whisk until chocolate melts and mixture is smooth. Cool to room temperature. 3. In a large bowl, beat cream with electric mixer on high speed until soft peaks form. Gently fold whipped cream into chocolate mixture. Refrigerate until set, about 1 hour. 4. For caramel: Combine sugar and ¼ cup water in a heavy medium-sized saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring about 8 minutes, until mixture is deep amber and a candy thermometer inserted in mixture reaches 350° F. Pick up the pan and swirl the mixture occasionally, but do not stir. Remove from heat; carefully add cream (mixture will bubble). Stir in the 4 tablespoons butter and salt until caramel is smooth. Pour into a 2-cup glass measuring cup. Cool 10 minutes. Pour warm caramel into crust. Refrigerate until completely cool, about 45 minutes. 5. Spoon chocolate mousse over top of caramel. Using a pastry bag or small spoon, drizzle melted chocolate in stripes over tart. Store in refrigerator; let sit at room temperature at least 20 minutes before serving. Tip:
You must use a candy thermometer when making caramel. Once the temperature reaches 350° F, immediately remove the pan from the heat and add the cream and butter to thin the caramel.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."