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Chocolate Caramel Twix Tart made with milk Luker Chocolate in a Sweet Tart Shell

Chocolate Caramel Twix Tart

Chocolate Caramel Twix Tart made with Luker Chocolate

Just when you thought a Twix bar couldn't get any better, Jessica Ellington of Sweet Bee brings you this ultra-indulgent Chocolate Caramel Twix Tart! Our convenient ready-to-fill tart shells are layered with smooth chocolate ganache crafted with Luker Chocolate's Claro de Luna Milk Chocolate, poured on top of a gooey caramel filling. A real treat!

Recipe by: Jessica Ellington

Yield: One 7" Tart 

Ingredients:

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Caramel Filling

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                            Sweet Tart Shell (7.0")

*                             *Short on time? See recipe notes for a caramel alternative. 

Chocolate Ganache 

3.17 oz (90g)           Claro de Luna 37% Milk Chocolate

3 oz (85g)                Heavy cream

.35 oz (10g)             Trimoline

.1 oz (3g)                  Kosher salt

1 oz (28g)                 Butter, unsalted, room temperature

Instructions:

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Caramel Filling Instructions:

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).

5.) Remove from heat, add in Vanilla Moroni Flavor Paste and pour into a 7" tart shell.

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.

6.) Optional: Garnish to your taste. Here, we used Dark Chocolate Blossom Curls, Caramel Crispearls, and Bienetta caramel lace tuiles.

 

Recipe Notes:

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Short on time? Swap out the caramel filling recipe for Caramel Cream from Isigny. Made with high-quality ingredients including fresh cream and real origin-certified butter from Isigny. This semi-liquid caramel cream is perfect for chocolates, pastries and icing.

Instructions: 

Sub an equal amount of Caramel from Insigny for the caramel filling and follow the remaining instructions for the chocolate ganache.

Chocolate Caramel Twix Tart topped with Caramel Crispearls and Blossom Curls.

 

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