|
|
Recipe Twix Tart (Pie)
Home Cooking Recipes
Required Ingredients:
- 1/2 cup toasted hazelnuts
- 1/2 cup confectioners' sugar
- 14 tablespoons unsalted butter
- 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, softened
- 1 1/4 cups heavy whipping cream
- 3/4 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 3 tablespoons unsalted butter
- 2 1/4 teaspoons light corn syrup
Preparing/Cooking:
- 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.
- 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 degrees F (175 degrees C) 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 or margarine, and stir until melted.
- Pour filling into crust.
- 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.
- 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.
Back to Recipes
|
|