Easy Chocolate Caramel Tart
This Easy Chocolate Caramel Tart, also known as a Twix Tart, has a simple shortbread crust with layers of soft caramel and chocolate ganache. It tastes like a homemade Twix bar!
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Equipment
- Measuring cups and spoons
- Mixing bowls (2 should be microwave-safe)
- 9-inch tart pan
- Spoons and silicone spatula
Ingredients
For the shortbread crust
- ½ cup unsalted butter softened
- ¼ cup powdered sugar
- 1 cup all-purpose flour
- ¼ teaspoon salt
For the caramel layer
- 1 bag baking caramels (11 ounce bag of Kraft baking caramels)
- ¼ cup heavy cream
For the chocolate ganache layer
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
To make the shortbread crust
- Preheat the oven to 375 degrees. Use convection bake if you have it.
- Use a hand or stand mixer to cream the softened butter until smooth
- Add the powdered sugar, flour and salt to the bowl and mix until well-combined. Scrape down the bowl once complete.
- Press the mixture into a 9-inch tart pan and chill it in the fridge for 5-10 minutes. Start the caramel and chocolate layers while it is chilling.
- After 5 minutes of chilling, bake the shortbread crust for 15-20 minutes. Bake until the crust has begun to brown.
- Remove it from the oven and set aside (allow it to cool for at least 10 minutes before adding the caramel layer).
To make the caramel and chocolate ganache layers
- To make the caramel layer, pour the caramels and 1/4 of heavy cream into a microwave-safe bowl. Heat for 1 minute, then stir well. Heat for 20-30 second increments, stirring in between each heating period, until the caramel is smooth.
- To make the chocolate ganache layer, pour 1/4 of heavy cream into a microwave safe bowl and heat it for 45 seconds or until the cream begins to bubble around the sides of the bowl (you don't want it to get so hot that it begins a rolling boil).
- Remove the bowl from the microwave and pour the chocolate chips over the hot cream. Allow it to sit for about 30 seconds, then stir well. Return the bowl to the microwave in 30 seconds increments, if necessary, until the chocolate is completely smooth.
To assemble the tart
- Pour the caramel into the baked shortbread crust and spread gently throughout the pan. Place it in the fridge (or freezer) to set for 20-30 minutes.
- Once the caramel has cooled, pour the chocolate ganache over the caramel layer and gently and evenly spread it throughout the pan. Return the pan to the fridge to allow the chocolate to set. You can enjoy the tart at room temperature or chilled!