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Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 cup toasted hazelnuts
1/2 cup confectioners sugar
14 tbl butter, unsalted
1 x egg
1 1/4 cup cake flour
1 1/4 cup all-purpose flour
1 1/2 cup white sugar
1/4 cup water
1/4 cup butter, softened
1 1/4 cup heavy cream
3/4 cup whipping cream
1 cup semisweet chocolate chips
3 tbl butter or margarine, unsalted
2 1/4 tsp light corn syrup
Using a wooden spoon, mix 14 tablespoons butter in a bowl until light and fluffy. Grind nuts and sugar in a food processor, and mix into the butter or margarine. Beat in egg. Add both flours, and blend until just combined. Gather dough into a ball, and flatten into a disk. Wrap in plastic; chill 2 hours.
Roll out dough to a 15 inch round between two sheets of plastic. Remove top sheet of plastic, and transfer dough to an 11 inch tart pan with a removable bottom. Press into pan, and trim edges. Place in the freezer for 15 minutes. Line dough with foil, and fill with dried beans. Bake at 350 for 15 minutes. Remove foil and beans. Bake until crust is golden, about 20 minutes. Cool.
Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring until mixture is a deep amber colour, about 15 minutes. Brush down sides of pan with a wet brush, and swirl occasionally. Remove from heat. Gradually stir in heavy cream. Add 1/4 cup butter and stir until melted. Pour filling into crust. Bake at 350 until filling bubbles and thickens, about 30 minutes. Filling will be wobbly. Cool. Chill until set, about one hour.
In a heavy small saucepan, combine whipping cream, chocolate, 3 tablespoons butter, and corn syrup. Cook over low heat, stirring until smooth. Pour over chilled filling.
Chill until firm, about one hour. Let stand 30 minutes at room temperature before serving.
NOTE: This will remind you of the candy bar. It is very rich, almost candy-like, but oh-so good!
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TWIX TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 cup toasted hazelnuts
1/2 cup confectioners sugar
14 tbl butter, unsalted
1 x egg
1 1/4 cup cake flour
1 1/4 cup all-purpose flour
1 1/2 cup white sugar
1/4 cup water
1/4 cup butter, softened
1 1/4 cup heavy cream
3/4 cup whipping cream
1 cup semisweet chocolate chips
3 tbl butter or margarine, unsalted
2 1/4 tsp light corn syrup
Using a wooden spoon, mix 14 tablespoons butter in a bowl until light and fluffy. Grind nuts and sugar in a food processor, and mix into the butter or margarine. Beat in egg. Add both flours, and blend until just combined. Gather dough into a ball, and flatten into a disk. Wrap in plastic; chill 2 hours.
Roll out dough to a 15 inch round between two sheets of plastic. Remove top sheet of plastic, and transfer dough to an 11 inch tart pan with a removable bottom. Press into pan, and trim edges. Place in the freezer for 15 minutes. Line dough with foil, and fill with dried beans. Bake at 350 for 15 minutes. Remove foil and beans. Bake until crust is golden, about 20 minutes. Cool.
Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring until mixture is a deep amber colour, about 15 minutes. Brush down sides of pan with a wet brush, and swirl occasionally. Remove from heat. Gradually stir in heavy cream. Add 1/4 cup butter and stir until melted. Pour filling into crust. Bake at 350 until filling bubbles and thickens, about 30 minutes. Filling will be wobbly. Cool. Chill until set, about one hour.
In a heavy small saucepan, combine whipping cream, chocolate, 3 tablespoons butter, and corn syrup. Cook over low heat, stirring until smooth. Pour over chilled filling.
Chill until firm, about one hour. Let stand 30 minutes at room temperature before serving.
NOTE: This will remind you of the candy bar. It is very rich, almost candy-like, but oh-so good!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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