Happy weekend everyone! Hope you have had an amazing week. I was working on some delicious twix tart recipe for you. Since i was a kid, my two favorites bars were Twix and Snickers. I already have made snickers tart some while ago, and you loved it so much, so i thought it would be amazing to come up with Twix tart recipe!
I had hard times trying to figure out perfect proportions but likely it didn’t last too long. It may look difficult to prepare caramel layer, but trust me, its not that hard. You should only be careful not to cook it for too long. It should just turn lightly brown when you start adding the rest of ingredients, otherwise it may end up too bitter.
How To Make Shortbread Layer
You can use it as a base for many types of cakes or you can simply prepare cookies from this recipe! The ratio of flour to fat and sugar is 3:2:1. So many ways to use it but also many ways to prepare! Depends on the recipe, sometimes you can find in it whole egg or just the egg yolk or two, cold water or sour cream, many, many ways and each tastes a bit different. You should find out your favourite recipe and just stick to it, so every time you will get perfect flavour and consistency for you.
Cold butter cut into tubes. Flour, sugar and butter place on a work surface. Using knife chop butter and flour together until you get tiny pieces of butter. Add in egg yolk, knead the dough until well combined. Try to be quick and fast. Hands are warm and you should not knead dough for too long because it doesn’t like warm temperature. Shape the dough into a bowl. Cover with plastic wrap and place in the fridge for 30 minutes up to 2 days.
PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!
Check Out My Other Cakes Recipes:
- Chocolate Babka
- Chocolate Mousse Cake
- Oreo Cheesecake Brownies
- Rhubarb Cake With Orange
- No bake Yogurt Cake
Twix Tart Recipe
- plastic wrap
- 300 g plain flour
- 100 g caster sugar
- 200 g cold butter
- 1 egg yolk
- 200 g sugar
- 40 ml water
- 220 g soft butter
- 120 ml 30 % whipping cream
- 220 g chocolate of choice
- 80 ml 30 % whipping cream
- Butter cut into tubes. Flour, sugar and butter place on a work surface. Using knife chop butter and flour together until you get tiny pieces of butter. Add in egg yolk, knead the dough until well combined.
- Shape the dough into a bowl. Cover with plastic wrap and place in the fridge for 30 minutes.
- Take the dough out of the fridge, place on well floured surface. Sprinkle with flour and roll it out.
- Transfer the dough into 27 cm tart pan, press it evenly all over the bottom and up the sides of the pan. Prick all over using fork. Refrigerate 3 hours.
- Bake in preheated oven at 180° C for 15 minutes or until the edges are slightly brown. Cool Completely.
- In a small saucepan place sugar and water. Cook over low heat for about 10 minutes until sugar dissolves and begins to darken in colour. When it turns light golden you should react quickly. It will change from light in colour to dark in colour very quickly and you don't want caramel to be too bitter.
- Add in soft butter, remove from the heat and stir until combined. Put it back on the heat, pour whipping cream at a room temperature. Stir until combined and bring to the boil. Remove from the heat, add in salt then stir to combine. Cool about 30 minutes.
- Pour caramel onto biscuit base. Refrigerate until caramel has set.
- Chopped chocolate place into a bowl. Whipping cream heat in a sauce pan until it starts to bubble. Pour over chocolate. Let stand about 5 minutes. Mix using spoon until smooth and glossy. Pour over cooled caramel. Smooth it out then refrigerate 1 hour.
- Allow to sit at a room temperature for at least 15 minutes before serving.