Homemade twix slice and promises:

I dangled this tart in front of your eyes about a week ago. I taunted you with a picture of its shell, ready to go in the oven, and then I never gave you the recipe.

How mean of me!!

To be perfectly honest, I lost the recipe! I had all of the tantalising pictures and could still tell you how delicious it was, but I couldn’t give you the ingredients! One of the problems with me being a blogger is that I’m prone to misplacing things. I used to write my recipes on scraps of paper and then lose them and get disappointed. The Boy bought me a notebook to stop this happening…now I just lose the notebook.

It has taken me a week to find this recipe. One week. And after all that it was sitting right under my nose. It was worth the wait though, this tart promises to impress.

Forgetfulness aside, here is the recipe, as promised. It’s gorgeously soft and squidgy, with a nice biscuity layer, just like a Twix chocolate bar. It’s best kept in the fridge until you want to serve it to ensure that it holds its shape well.

 

Pastry:

• 1 ½ cups plain flour
• ½ cup icing sugar
• 170g butter
• 1 egg

Filling:

• 1/3 cup sweetened condensed milk
• ½ cup thickened cream
• ½ cup golden syrup
• 40g butter
• 250g milk chocolate

Combine your icing sugar and plain flour. Rub in the butter and mix in the egg. Shape into a disc and refrigerate for ten minutes.

Grease your tart tin and preheat your oven to 190°.  Roll out your chilled dough to about 1/2 cm to fit your 11X34cm tart tin.
Press your dough into your tin and prick it a few times with a fork. Cover with baking paper and put baking weights in. If you don’t have baking weights, uncooked rice will do. Pop into the oven for 10 minutes, remove the weights and return to the oven for 5 minutes. Remove from the oven and set to one side to cool.

 

 

 

 

While the base is cooking, start on the filling.

Combine the sweetened condensed milk, thickened cream, golden syrup and butter in a pan over a medium heat until the sugar has dissolved. Once sugar is dissolved, continue to heat for 6-7 minutes – it should simmer very lightly. If you’ve got a candy thermometer, allow it to get to 220°C, then take it off the heat.  If you’ve not got a thermometer, grab a glass of cold water and drop a small amount of caramel in there. If the caramel forms a small ball which is soft to the touch and doesn’t disintegrate quickly, it’s done.

Allow the filling to cool for 5 minutes before pouring it into the tart shell. Use a spatula to spread the caramel evenly around the tart shell, then pop it back in the oven for 20 minutes.

When you take the tart out of the oven, you’ll notice that the caramel has bubble slightly. This is good, this slow boiling will help the caramel to stay soft while still holding its shape.

Take the tart from the oven and allow it to cool for 10 minutes. Melt the chocolate over a double boiler and mix in the cream. Pour the chocolate mixture over the top and spread out evenly. Return to the fridge for at least half an hour to set.

Serve as soon as possible, you will no doubt have attracted an audience of eager taste-testers by this stage.

If you’re after a firmer version, maybe something that uses a whole can of sweetened condensed milk, or caramel that doesn’t need a candy thermometer, check out my caramel slice.