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Homemade Twix [Candy Bar] Tart photo

Twix [Candy Bar] Tart

This Twix Tart is a decadent dessert! Layers of buttery shortbread, gooey caramel, and rich chocolate create an unforgettable treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 9 tablespoons unsalted butter chilled and cut into 1-inch cubes
  • 1 large egg lightly beaten
For the Caramel Filling:
  • 1 cup heavy cream
  • 1 teaspoon heavy cream
  • 4 tablespoons sweetened condensed milk
  • 1/2 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 Chocolate Ganache:
  • 7 ounces milk chocolate finely chopped
  • 5 tablespoons heavy cream

Equipment

  • 9-inch tart pan with removable bottom
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Double boiler or microwave-safe bowl

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk to combine. Add the chilled butter cubes into the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
  2. Step 2: Add the lightly beaten egg to the mixture and stir until the dough comes together. Transfer the dough into the prepared tart pan, pressing it evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for about 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.
  3. Step 3: In a saucepan over medium heat, combine the granulated sugar, Lyle's golden syrup, and water. Stir until the sugar dissolves and allow it to boil without stirring for about 4-5 minutes until it turns a light amber color. Remove from heat and carefully add the sweetened condensed milk and 1 cup of heavy cream. Stir until smooth. Add the room temperature butter in small pieces and mix until fully incorporated.
  4. Step 4: Pour the caramel mixture over the cooled shortbread crust, spreading it out evenly. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours, or until the caramel is set.
  5. Step 5: In a double boiler or microwave, heat the finely chopped milk chocolate and 5 tablespoons of heavy cream together until melted and smooth. Stir until well combined, then let it cool slightly. Pour the ganache over the set caramel layer, spreading it gently to cover the surface evenly.
  6. Step 6: Return the tart to the refrigerator for another hour to allow the chocolate ganache to set completely. Once set, remove the tart from the pan, slice into wedges, and serve chilled or at room temperature.

Notes

  • Ensure your butter is cold when making the shortbread crust for the best texture.
  • For a smoother caramel, stir continuously once you add the cream and condensed milk.
  • Let the tart cool completely before refrigerating to avoid condensation on the chocolate layer.