You must go to the kitchen immediately and start baking and putting together and savoring every last bite of this gorgeous tart. Last weekend I was on the prowl for a dessert with caramel. After a few tireless minutes I may just have found the best looking homemade candy bar. The Twix Tart. It practically called my name and that is how I knew it was meant to be. Cheesy but true. How could anyone not love the combination of chocolate and caramel?! Only someone who does not fancy caramel (gasp!) and/or chocolate (double gasp!).
Close your eyes. Smell the baked butter shortbread, the wonderful caramel and the sweet chocolate. You are now biting into a crispy yet delicately soft crust, a luscious chewy center and a silky creaminess. I chose to accept this important candy bar making mission and here is my crust with the golden caramel. My favorite part of the process was creating the beautiful caramel. I stared at it lovingly, poured it on top of the crust and started to eat the caramel from the pot. Yes, it was very hot and yes I burned my mouth but I did not care.
And the final touch-ganache away! I used semi-sweet chocolate but next time, and there will be a next time, I will use dark or unsweetened chooclate as the sweetness of the caramel will pair nicely with bittersweet chocolate.
Isn’t that a beauty!
You can make the crust as thick or thin as you like. If you prefer a thinner layer of ganache so be it. I used Lyle’s golden syrup and recommend it also. It is heavenly! If you have a small food processor, divide the shortbread crust ingredients, pulse one half and then the other.
Oh and the best part was sharing and enjoying it with good friends 🙂
Recipe taken from Brown eyed baker
For the Shortbread Crust:
1½ cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
9 tablespoons unsalted butter, chilled and cut into ½-inch cubes
1 egg, lightly beaten
For the Caramel Filling:
½ cup + 1 teaspoon heavy cream
4½ tablespoons sweetened condensed milk
½ cup granulated sugar
6 tablespoons Lyle’s golden syrup
2 tablespoons water
2 tablespoons unsalted butter, at room temperature, cut into small pieces
For the Milk Chocolate Ganache:
7 ounces milk chocolate, finely chopped
5 tablespoons heavy cream
1. Make the Shortbread 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 13¾x4¼-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 degrees F. 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 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.
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 F on a candy or instant-read thermometer. 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 F. Pour the caramel into the shortbread crust and allow to cool and set completely, at least 30 minutes.
6. Make the Milk Chocolate 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.
Note: 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 U.S. 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.