Chocolate Caramel Twix Tart
Recipe by: Jessica Ellington
Just when you thought a Twix bar couldn't get any better, Executive Pastry Chef Jessica Ellington of Sweet Bee Chicago brings you this ultra-indulgent Chocolate Caramel Twix Tart! Our convenient ready-to-fill tart shells are layered with a smooth milk chocolate ganache, poured on top of a gooey caramel filling. A real treat!
Caramel Filling Ingredients
1.06 oz (30g) Water
4.22 oz (120g) Granulated sugar
2.11 oz (60g) Heavy cream
2.65 oz (75g) Butter, unsalted, room temperature
0.07 oz (2g) Kosher salt
0.09 oz (2.5g) Vanilla Moroni Flavor Paste
1- 7" Sweet Tart Shell
Optional: Caramel from Isigny (see recipe notes)
Chocolate Ganache Ingredients
3.17 oz (90g) Claro de Luna Milk Chocolate
3 oz (85g) Heavy cream
0.35 oz (10g) Trimoline Invert Sugar Syrup
0.01 oz (3g) Kosher salt
1 oz (28g) Butter, unsalted, room temperature
Caramel Filling Instructions
Note: Short on time? See recipe notes below for a caramel filling alternative.
1.) Bring water and sugar to a boil over medium heat without stirring. Continue to cook until sugar is caramelized to a light amber color.
2.) Remove from heat. Deglaze with cream in 3-4 additions.
3.) Add butter and salt. Whisk together.
4.) Return pan to medium heat and cook caramel to 114°C (237°F).
Chocolate Ganache Instructions
1.) Place milk chocolate into a medium bowl.
2.) Bring cream, Trimoline, and salt to a boil. Once boiling, remove from heat and pour over the chocolate.
3.) Using an immersion blender or whisk, emulsify the chocolate mixture.
4.) Add butter and continue to emulsify.
5.) Pour ganache on top of caramel for a smooth finish, or cover the surface of the ganache with plastic wrap and allow to cool to room temperature before spreading on top of the caramel in a decorative way.
Short on time? Substitute an equal amount of Caramel from Isigny for the caramel filling and follow the remaining instructions.
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