This Chocolate Malt Whipped Nougat Tart, aka Milky Way Chocolate Tart, is a combination of chocolate cookie base, soft nougat centre and chocolate top and tastes just like a milky way in tart form.
Do you ever taste something that you love and then think, “but how on earth could I make that myself?” I do … all the time …. and this Chocolate Malt Whipped Nougat Tart is a result of doing exactly that. Now, I could have just recreated a Milky Way chocolate bar but that’s not my style. I decided instead to turn it into this gorgeous tart you can feed your whole family with.
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I enjoy candy making. You may have already noticed from my plethora of fudge recipes to marshmallow slice and my Peppermint Butterscotch Chocolate Candy. The nougat for this Chocolate Malt Whipped Nougat Tart was a step further. It’s similar to making marshmallow so not totally foreign to me and I decided it was time to embark on this soft nougat journey. This nougat has a whipped texture and the chocolate malt flavour makes it taste exactly like Milky Way.
In fact, it’s not even as sickly sweet as I would have imagined and I easily could have eaten the whole bowl full of that soft nougat goodness before it even made it to the tart.
How To Make The Whipped Nougat
This recipe does require making a sugar syrup and you will need a sugar thermometer but I’ll walk you through all the steps below. The only other knack you’ll need is to stay patient with sticky, mallow-y nougat. If you’ve ever dreamed of creating your own Milky Way from scratch, this ones for you.
We’ll start with a super simple chocolate cookie base. Just chocolate cookies, blitzed to crumbs then mixed with butter. Press it into your tart tin firmly and stick it in the fridge.
Now we get onto the candy. Start by dissolving sugar into water and glucose (or light corn syrup), then bring it to simmer and up to 270F / 130C. You will need your sugar thermometer for this step.
I’m a bit of a nonganong (our family word for doofus), so I’ve missed a step or two in these pictures. You’ll just need to whip some egg whites to firm peak stage first, then very slowly drizzle that sugar syrup into the egg whites. Now whip it up until you get a thick, glossy and super sticky mixture. This needs to mix for 5-7 minutes and it’s quite a thick mixture so I recommend using your stand mixer for this one. Add the chocolate and malted milk powder and mix it through well.
Using slightly damp hands, press the mixture over your cookie base. You don’t want dripping wet hands, but just a little dampness will help this not to stick to you. That would be bad and could result in you eating the entire batch of nougat off your hands. Hmmm, maybe not so bad. Then smother in milk chocolate. I mostly use dark chocolate in my recipes but this one definitely calls for milk chocolate.
All this magic ends up in a milky way tasting nougat filled tart and pure dessert pleasure.
Can I Make This Milky Way Tart Ahead?
Yes. You can make the base 2 days ahead and store it in the fridge until required or make it weeks ahead and store it in the freezer.
The nougat can be made the day before serving. It sets quickly so can be made on the day of serving if you are serving it later in the day.
To store just the cookie base in the freezer, wrap the whole tart tin in a layer of foil, then 2 layers of cling wrap.
Once assembled, store the tart in the fridge in an airtight container or wrapped well with plastic wrap. While best served fresh, it will store well for 3-4 days.
Chocolate Malt Whipped Nougat Tart
For the chocolate cookie base
- 200 g (7.05oz) unfilled chocolate biscuits (I use Arnotts chocolate ripple)
- 75 g (2/3 stick / 2.6oz) unsalted butter, melted
For the whipped nougat (see notes for a quick tip)
- 1 1/2 cups (300g / 10.5oz) caster (superfine) sugar
- 1/2 cup liquid glucose (or light corn syrup)
- 1/4 cup water
- Pinch of salt
- 2 egg whites
- 60 g (2.1oz) milk chocolate, finely chopped
- 1/4 cup (30g / 1oz) malted milk powder
- 200 g (7.5oz) milk chocolate
For the chocolate cookie base
- In a food processor, blitz the biscuits / cookies to crumbs. Mix with the melted butter. Oil the sides and base of a rectangular tart tin with a removable base, then press your cookie mixture into the bottom until firm. Place in the fridge to set.
For the whipped nougat
- Place the sugar, glucose, water and salt in a medium saucepan. Stir over low-medium heat until the sugar dissolves. Place a lid on and let the mixture cook without touching it for 7 minutes.
- Remove the lid and continue to cook the syrup until it reaches 270F on a sugar thermometer.
- Start whipping the egg whites in a stand mixer until they reach stiff peaks.
- With the mixer on low, start to very slowly pour the syrup into the egg whites. This should be a very slow, steady stream that should take at least 2 minutes to fully add.
- Turn the mixer up to medium and beat for around 10 minutes until it looks very thick and glossy. The nougat will be very sticky at this stage but still look quite runny.
- Add the melted chocolate and malted milk powder and beat until just mixed through.
- This next part is easiest with your hands (sorry), just make sure to dampen your hands first. Scrape the nougat into your tart case. Re-dampen your hands (just damp, not dripping wet), then press the nougat out over the cookie base evenly.
- Place in the fridge to set.
- Melt the chocolate in a bowl in the microwave, in 30 second increments. Stir well between each and only do this until it is just melted and smooth. This should take no longer than 2 minutes. Pour the chocolate over the top of your nougat and use an offset spatula to smooth
- If you don't want to make your nougat from scratch, you can use a jar off Marshmallow Fluff, then beat in the melted chocolate and malt powder
Tools used in this recipe
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