Go Back
Print Recipe

Caramel Chocolate Twix Tart

This Caramel Chocolate Twix Tart starts with a buttery shortbread crust, is filled with a creamy caramel sauce, and is finished with a decadent semisweet ganache. 
Course: caramel, shortbread, Tart, twix
Cuisine: caramel, Dessert, shortbread, tart, twix
Keyword: caramel, tart, twix
Servings: 8

Ingredients

For the Crust:

  • 2 Cups All Purpose Flour
  • ½ Teaspoon Salt
  • 3 Tablespoons Granulated Sugar
  • ⅔ Cup Salted Butter, cold and cut into cubes
  • FOR THE CARAMEL LAYER:

For the Caramel Layer:

  • See Blog for Caramel Recipe Link

For the Ganache:

  • 1 Cup Semisweet Chocolate Chips or Chunks
  • ½ Cup Heavy Cream

Instructions

  • If making the caramel, do this first and cool completely, for several hours or overnight.
    Preheat the oven to 350°. You will be using a 9” tart pan for the recipe, preferably with a removable bottom.
  • To make the crust: Place flour into a mixing bowl with the sugar and salt, and add the paddle attachment to your mixer. Give it a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour mixture. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky. Press dough into the tart pan, and blind bake by lining with parchment paper and filling the crust with pie weighs, dry beans, or rice. Bake at 350° for 20-25 minutes or until crust is slightly golden and cooked through. Allowed to cool completely before filling. If baking the decorative pie crust cookies, cutout shapes as desired and bake at 350° for 10 minutes or until golden.
  • Pour the caramel into the cooled shortbread crust, and using a spatula, spread evenly inside of crust. Refrigerate for 30 minutes.
  • For the ganache:
    Heat the heavy cream in a microwave safe bowl on high for 30-60 seconds, or until hot and bubbly. Be cautious as cream will be very hot. Pour chocolate chips into the cream and allow to sit for 5 minutes. Whisk until smooth. Pour over caramel layer and refrigerate for another 20 minutes. Add chocolate curls and crust cookies.
  • Slice and serve. Store any leftovers in the refrigerator for up to four days. Enjoy!

Notes

See blog for dietary substitutions on gluten and dairy.