(Am suddenly getting anxious and wondering if there is any left in the fridge…focus Sarah focus…) This recipe is adapted from Flour, one of my favourite cookbooks of all time, and Joanne Chang calls it a Milky Way Tart. I enjoyed it as it was originally written but somehow couldn’t connect the flavours to a Milky Way & always think of it as a Chocolate Mousse Tart. Over time I have made some changes to suit my tastes like switching out the buttery crust for an Oreo one because well duh. I also find that milk chocolate alone is underwhelming and use a mix of milk and dark or whatever I have in the house. The instant coffee I never skip though, it adds both interest and depth and isn’t strong enough to put off the coffee-phobes.
You can always make this even simpler and use a store bought Oreo crust because let’s be real those are delicious and sometimes you don’t feel like pulverizing Oreos and pressing them into a pie plate or tart tin. Topping choices are infinite – I usually use the half of the chocolate bar that is left from the filling to make the curls. It is super simple – all you have to do is peel them right off with a vegetable peeler. That said you can always chop up candy bars from your kids Halloween loot, top with chocolate covered espresso beans for something more sophisticated, make a simple caramel drizzle or do what I do and thin out your store bought dulce de leche and drizzle it right over. If you expect to leave it out at room temperature or are taking it somewhere then I recommend stabilizing it with some dissolved gelatin or whipping in some milk powder. Either way it is tastiest cold so try to keep it chilled!
