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Milky Way Tarts

¾ cup plus 2 tablespoons all purpose flour
2 tablespoons plus 2 teaspoons unsweetened cocoa powder
½ cup (1 stick) unsalted margarine, room temperature
½ cup plus 2 tablespoons powdered sugar
1 large egg yolk

3½ ounces high-quality chocolate, chopped
2 cups pareve whipping cream, divided
¼ cup (½ stick) unsalted margarine
½ cup plus 2 tablespoons sugar
3 tablespoons water
Unsweetened cocoa powder (for dusting)

For crust:
Whisk flour and cocoa in medium bowl. Beat margarine 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 4½ inch diameter tartlet pans with removable bottom or use one large tart pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.

Preheat oven to 375°F. Bake cold crust until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans.

For Filling:
Place chocolate in medium bowl. Bring 1½ cups pareve cream to simmer in small saucepan. Pour pareve 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 overnight.

Combine remaining ½ cup pareve cream and margarine in small saucepan and stir over medium heat until margarine melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low hear 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-margarine 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 chocolate-pareve 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. Top with some extra whipped cream and lightly sift cocoa powder over tartlets and serve.