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Twix Tart

Dessert, Tarts | November 28, 2015 | By

MUSIC PAIRING: Fleetwood Mac, Rumours

Candy bars aren’t something I care much for. I never really ate them as a kid and I much prefer things like gummy bears over chocolate. Wellll, that’s not true. I would eat Mounds bars endlessly if my heart wouldn’t explode. 

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The one other candy bar I do adore is Twix. While I don’t often get a killer Twix craving, I just love them, especially when they’ve been frozen. My brother used to steal all of them out of my trick or treat stash at Halloween and I think somehow, that just made them even more appealing. Like, if Michael would steal them then of COURSE they’re the BEST. For some totally insane reason, I decided to try my hand at making homemade Twix and I’m still not sure why.

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I was heading over to a friend’s place for dinner and while I was doing the actual cooking, I thought I’d be reeeeally impressive and make dessert, too. I mean, how badass is a homemade Twix?!? What I seem to constantly forget is my lack of patience when it comes to baking.  I’m missing the chip in my brain that should register things like “cool completely”. 

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When I set out to make this tart, I was totally committed to doing things right. I pre-baked the beautiful crust and let it cool like a champ while I made the caramel layer. 

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I filled the tart shell and just gazed at how dreamy it looked.

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Dreeeeeee. Meeeeeee.

I worked on the chocolate ganache layer next and somewhere in between my prideful gazing and my ganache stirring, the wheels fell off the bus. I just could not stand the nakedness of that caramel filled tart shell and I needed to top it with the ganache immediately. I NEEDED to. So, I did.

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Well people, there is a reason that things need to cool completely. Just about immediately after I snapped this photo above, the unset caramel began to rise up over the shell and oozed ev-er-eee-where. Allow me to share the result.

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The ganache seized, the caramel overflowed and the crust became a sticky, gooey mess. Um, whoops.

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All that badassery I was hoping to showcase went right out the window. But, you know what? I choose to use this as an example for life. Sometimes things may look beautiful and perfect from the outside when they’re really falling apart. Yet, the way you view it determines everything about whether or not the outcome is as sweet as you’d hoped. In this case, it was.

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Why Fleetwood Mac? I was feeling the need for a singalong and the Rumours album is amazing for that. 

Recipe by: Brown Eyed Baker 

Twix Tart
Makes one 13¾ x 4¼ inch tart.
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For the Shortbread Crust
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup powdered sugar
  3. 1/4 teaspoon salt
  4. 9 tablespoons unsalted butter, chilled and cut into ½-inch cubes
  5. 1 egg, lightly beaten
For the Caramel Filling
  1. 1/2 cup + 1 teaspoon heavy cream
  2. 4 1/2 tablespoons sweetened condensed milk
  3. 1/2 cup granulated sugar
  4. 6 tablespoons Lyle's golden syrup
  5. 2 tablespoons water
  6. 2 tablespoons unsalted butter, at room temperature, cut into small pieces
For the Chocolate Ganache
  1. 7 ounces milk chocolate, finely chopped
  2. 5 tablespoons heavy cream
Instructions
  1. Make the crust. Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the mixture looks like coarse sand and there are no pieces of butter larger than the size of a pea (about 5 to 10 pulses). Add the egg a little at a time, pulsing after each addition. Once all of the egg has been added, process until the dough forms large clumps (about 10 seconds).
  2. Turn the dough into a 13¾ x 4¼ inch rectangular tart pan and press into an even layer all over the bottom and up the sides of the tart pan. Run a rolling pin over the top of the tart pan to remove the excess dough. Place the dough-lined pan in the freezer for at least 30 minutes.
  3. Preheat oven to 375. 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 at all, 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.
  4. Make the caramel. 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.
  5. Place the sugar, golden 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, not stirring, until the mixture reaches 250 degrees on a candy or instant-read thermometer. (I brought it to a boil without using a thermometer, FYI.) Remove from the heat and stir in the butter and the cream mixture (pour the cream mixture carefully, as the caramel will bubble up). Return to medium heat and cook, stirring constantly, until it reaches 240 degrees. Pour the caramel into the shortbread crust and allow to cool and set completely, at least 30 minutes.
  6. Make the ganache. Place the chopped chocolate in a small bowl; 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 to sit at room temperature for 20 minutes before serving. Remove the tart from the pan, slice and serve. Leftovers can be stored in an airtight container, or tightly wrapped in plastic wrap, in the refrigerator for up to 5 days.
Notes
  1. The recipe calls for milk chocolate but I used dark as I'm not a fan of milk chocolate at all. Also, Brown Eyed Baker notes the following in regard to Lyle's Golden Syrup.
  2. Lyle's Golden Syrup is a sugar syrup that falls somewhere between honey and molasses. The company is based in the UK, but most grocery stores in the US that have an international aisle stock it in the "British" section. You can also purchase it from Amazon and King Arthur Flour. Some readers have reported good results substituting corn syrup, while others have indicated that it did not work. Unfortunately, I can't guarantee results if a substitution is used.
The Salty Peach http://the-salty-peach.com/

Comments

  1. Leave a Reply

    Carol Schmidt
    December 28, 2015

    This makes me so happy! Thank you for throwing perfection out the window. I would have licked that happiness right off of your countertop 🙂

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