Giant Twix tart
- November 2013
- Serves 8-10
- Takes 40 minutes to make, 30 minutes to cook, plus chilling
This rich and gooey Twix tart recipe is made with caramel and chocolate ganache. Best served at room temperature.
- 33.5g (21.2g saturated)
- 48.7g (39.7g sugars)
For 10 servings
For the base
- 225g shortcake biscuits
- 75g unsalted butter, melted
For the caramel (see tips)
- 125ml double cream
- 90ml condensed milk
- 125ml golden syrup
- 110g caster sugar
- 30g unsalted butter, chopped
For the chocolate ganache topping
- 200g good-quality milk chocolate (at least 32% cocoa solids, preferably 34%)
- 75ml double cream
- Small knob of butter
You’ll also need…
- 35cm x 12cm loose-bottomed rectangular tart tin (we used the Silverwood Tarte Maison, from cookshopuk.com or amazon.co.uk)
- Heat the oven to 170°C/fan150°C/ gas 3½. Lightly oil the tart tin. For the base, whizz the shortcake biscuits in a food processor, then pulse in the melted unsalted butter until the mixture has a moist, sandy texture. Line the tart tin by pressing down into the corners so they’re sharp and pressing the crumbs up the side to form even edges. Chill for 10 minutes, then bake in the oven for 15 minutes or until crisp. Leave to cool, then transfer to the fridge.
- For the caramel, put the 125ml double cream and the condensed milk in a saucepan and heat very gently. Keep warm. Put the golden syrup and caster sugar in a separate heavy-based saucepan with 30ml cold water and heat gently until the sugar melts. Bring to the boil, then simmer for about 5 minutes until a digital thermometer reads 120°C (see Know-how). Remove from the heat and stir in the chopped butter and the cream mixture (take care, it might spit). Return to the heat and bring back to the boil. Cook, stirring, until it reaches 115°C, then pour onto the biscuit base. Leave to cool completely.
- While the base is cooling, make the chocolate ganache topping. Finely chop the chocolate and put in a heavy-based pan with the 75ml cream and knob of butter. Heat extremely gently, stirring every so often, until the chocolate melts into the cream and the mixture is smooth. Allow to thicken slightly, then pour over the caramel and smooth into gentle peaks using a spoon or palette knife. Transfer to the fridge to chill for 2 hours or until the ganache is firm, or leave overnight.
- To serve, remove the tart from the tin and let it come up to room temperature for 20 minutes, then slice into fingers.
You can make this tart the day before you want to eat it. Take it out of the fridge 20 minutes before serving to bring it up to room temperature.
We like to use a digital thermometer for making caramel, so it won’t end up being too hard or runny.
You could also use a 397g tin of ready-made caramel, such as Carnation.
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