Side Pannel
Chocolate Caramel Twix Tart
Chocolate Caramel Twix Tart
- Recipe Submitted by maryjosh on 11/16/2016
Ingredients List
- For the Shortbread Crust:
- 1-1/2 cups all-purpose flour
- 1/2 cup confectioners sugar
- 1/4 teaspoon salt
- 9 tablespoons unsalted butter, cut into ½-inch cubes
- 1 large egg, lightly beaten
- For the Caramel Filling:
- 1/2 cup + 1 teaspoon heavy cream
- 4-1/2 tablespoons sweetened condensed milk
- 1/2 cup granulated sugar
- 6 tablespoons corn syrup
- 2 tablespoons water
- 2 tablespoons unsalted butter, at room temperature, cut into small pieces
- For the Milk Chocolate Ganache:
- 8 ounces milk chocolate, finely chopped
- 5 tablespoons heavy cream
Directions
First, make the Shortbread crust:
In a food processor, pulse together the flour, sugar and salt. Then toss in the pieces of butter and pulse until the mixture looks like coarse sand (with no large pieces of butter remaining). This should take about 6-8 pulses. Add the beaten egg a little at a time, pulsing after each addition. Once you have added all of the egg, process until the dough forms large clumps (about 10 seconds).
Place the dough into an 8 or 9-inch round tart pan and using your fingers, press dough into an even layer all over the bottom and up the sides of the tart pan. Place the dough-lined pan in your freezer for at least 30 minutes.
Preheat your to 375 degrees. Remove the crust from the freezer and pierce the dough all over with a fork. Then cover the crust with aluminum foil, pressing the foil tightly against the crust and covering the sides. Place the tart pan on a baking sheet and bake for 20 to 25 minutes, or until lightly browned. Carefully remove the foil. If the tart has puffed up , press it down gently with the back of a spoon. Return to the oven and bake for an additional 10 to 15 minutes, or until golden brown. Remove from the oven and place the tart pan on a wire rack and allow to cool completely.
Second, make the Caramel Filling:
In a small saucepan over low heat, combine the heavy cream and sweetened condensed milk, stirring to combine until the sweetened condensed milk is melted and incorporated into the cream. Remove from heat and cover to keep warm.
Place the sugar, corn syrup, and water in a medium saucepan and warm over low heat, stirring occasionally, until the sugar melts. Increase the heat to medium and cook, without stirring, until the mixture reaches 250 degrees on a candy or instant-read thermometer. Remove from the heat and stir in the butter, then carefully pour in the cream mixture (note, the caramel will bubble up when doing this so please be careful!). Return to medium heat and cook, stirring constantly, until it reaches 240 degrees. Immediately pour the caramel into the shortbread crust and allow to cool and set completely, this will take about 30-40 minutes.
Third, make the Milk Chocolate Ganache:
Place the chopped chocolate in a small bowl and set aside. Place the heavy cream in a small saucepan and bring to a rapid simmer over medium heat, then pour over the chocolate. Let sit for 2 minutes, then stir until completely smooth. Pour the ganache over the caramel layer, spreading it into an even layer with an offset spatula if necessary. Refrigerate the tart for at least 30 minutes to allow the ganache to set. Allow the tart to sit at room temperature for 20 minutes before serving. Remove the tart from the pan, slice and serve.
In a food processor, pulse together the flour, sugar and salt. Then toss in the pieces of butter and pulse until the mixture looks like coarse sand (with no large pieces of butter remaining). This should take about 6-8 pulses. Add the beaten egg a little at a time, pulsing after each addition. Once you have added all of the egg, process until the dough forms large clumps (about 10 seconds).
Place the dough into an 8 or 9-inch round tart pan and using your fingers, press dough into an even layer all over the bottom and up the sides of the tart pan. Place the dough-lined pan in your freezer for at least 30 minutes.
Preheat your to 375 degrees. Remove the crust from the freezer and pierce the dough all over with a fork. Then cover the crust with aluminum foil, pressing the foil tightly against the crust and covering the sides. Place the tart pan on a baking sheet and bake for 20 to 25 minutes, or until lightly browned. Carefully remove the foil. If the tart has puffed up , press it down gently with the back of a spoon. Return to the oven and bake for an additional 10 to 15 minutes, or until golden brown. Remove from the oven and place the tart pan on a wire rack and allow to cool completely.
Second, make the Caramel Filling:
In a small saucepan over low heat, combine the heavy cream and sweetened condensed milk, stirring to combine until the sweetened condensed milk is melted and incorporated into the cream. Remove from heat and cover to keep warm.
Place the sugar, corn syrup, and water in a medium saucepan and warm over low heat, stirring occasionally, until the sugar melts. Increase the heat to medium and cook, without stirring, until the mixture reaches 250 degrees on a candy or instant-read thermometer. Remove from the heat and stir in the butter, then carefully pour in the cream mixture (note, the caramel will bubble up when doing this so please be careful!). Return to medium heat and cook, stirring constantly, until it reaches 240 degrees. Immediately pour the caramel into the shortbread crust and allow to cool and set completely, this will take about 30-40 minutes.
Third, make the Milk Chocolate Ganache:
Place the chopped chocolate in a small bowl and set aside. Place the heavy cream in a small saucepan and bring to a rapid simmer over medium heat, then pour over the chocolate. Let sit for 2 minutes, then stir until completely smooth. Pour the ganache over the caramel layer, spreading it into an even layer with an offset spatula if necessary. Refrigerate the tart for at least 30 minutes to allow the ganache to set. Allow the tart to sit at room temperature for 20 minutes before serving. Remove the tart from the pan, slice and serve.
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