Anyone heard of a twix tart recipe?

Question

A relative tasted a home made tart similar to the taste of chocolate twix. Anyone has a recipe for it?

Answer 1

Twix Tart

1/2 cup toasted hazelnuts
1/2 cup confectioners sugar
14 tablespoons butter or margarine, unsalted
1 egg
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1 1/2 cups white sugar
1/4 cup water
1/4 cup butter or margarine, softened
1 1/4 cups heavy cream
3/4 cup whipping cream
1 cup semisweet chocolate chips
3 tablespoons butter or margarine, unsalted
2 1/4 teaspoons light corn syrup

1. 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. 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.
2. 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.
3. Bake at 350 degrees F for 15 mins. Remove foil and beans.
Bake until crust is golden, about 20 mins. Cool.
4. Combine sugar and water in a heavy saucepan. Cook over med
heat, stirring until mixture is a deep amber color, about
15 mins. 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.
5. Bake at 350 degrees F until filling bubbles and thickens, about
30 mins. Filling will be wobbly. Cool. Chill until set, about
one hour.
6. In a heavy small saucepan, combine whipping cream, chocolate,
3 Tbls butter, and corn syrup. Cook over low heat, stirring
until smooth. Pour over chilled filling. Chill until firm,
about one hour. Let stand 30 mins at room temperature before
serving.


Hope the helps..........

Answer 2

Ingredients :

1/2 cup toasted hazelnuts
1/2 cup confectioners sugar
14 tbl butter or margarine, 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 or margarine, 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


Method :
Method:
1. Using a wooden spoon, mix 14 tablespoons butter or margarine 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.
2. 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.
3. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove foil and beans. Bake until crust is golden, about 20 minutes. Cool.
4. 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 or margarine, and stir until melted. Pour filling into crust.
5. Bake at 350 degrees F (175 degrees C) until filling bubbles and thickens, about 30 minutes. Filling will be wobbly. Cool. Chill until set, about one hour.
6. In a heavy small saucepan, combine whipping cream, chocolate, 3 tablespoons butter or margarine, 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.
Makes 11 inch tart
This tart will remind you of the candy bar. It is very rich, almost candy-like, but oh-so good!