Twix Tart

Guys, these are so very amazing. I give them a 9.5. I made them up, so give me a prize. Or a tart. Or both.
Here is what I did. I made individual tarts using the standard recipe I got from Rebecca. Then, after they cooled, I poured in homemade caramel. I coated the bottom pretty thickly, but don’t skimp. I tried to skimp on mine to avoid the extra sugar and it wasn’t worth it. Then, you put on a ganache and let it set. It takes about an hour to set. I piped cream on some of them. Next time, I would probably do equal amounts of caramel and ganache instead of a 1/4, 3/4 scenario.

Tart Crust
270 grams butter This is about 2 1/2 cubes butter
140 grams sugar This is about 2/3 cup sugar
1 egg
400 grams flour This is about a generous 3 cups flour
Cut this recipe in half for 6 tarts. Cut the dough in 6 equal parts and roll them out one at a time.
Mix butter and sugar together, like a cookie, then add egg, mix in flour. This is crackly dough, like rolling out sugar cookie dough. Make dough, chill for an hour, smash it with rolling pin (it won't roll when it's cold, just smash it). She has a circle cutters that is slightly larger than the miniature tart pan. Anyway, you roll it like pie crust, 1/4 inch thick, cut out slightly larger circle (she uses 4.5 inch circle cutter), and then smoosh it in to the pan once your circle is cut out. Roll a rolling pin over top to cut edge. Make sure it is all patted down (you will push the dough into the crinkly part of the tart pan and then blind bake it at 350. I put parchment and pie weights in it, and as soon as they start to brown, after about 15 minutes, remove that and wait until they turn golden. My new oven took a lot longer, but they turned out beautifully and evenly baked.
Caramel
In a bowl, mix together with a fork:
1 1/2 cups sugar
1/4 cup water I use a generous 1/4 cup
Now, pour this carefully right in the middle of a large saucepan. Do NOT get any on the sides. Now, put the heat on high, like around 8 (on my new stove, I put it two dots down from high). Don’t touch anything. It will start to boil. And it will keep boiling, and it might look a bit like crusty sugar on the top. Don’t touch it. Gradually, it will start to turn color. Now, very carefully, take a fork and kind of move it about (I actually took some of the hard sugar from the sides and kind of moved it to the center). Now, it will turn a dark amber color. Almost like dark honey. It will get dark brown in other words. Now, take 3/4 cup of warm cream and pour it in while your stir like crazy. You might get splatted a bit. Take it off the heat kind of as you’re stirring it. Now, add 2 T. butter, a pinch of salt, and 1/2 tsp vanilla. It will be runny, and it will be a bit darker than peanut butter. It thickens up as it cools. Also, with my new oven, it stopped boiling huge bubbles as it got closer to when I poured in the cream, if that is helpful.

Ganache
9 oz. chocolate
9 oz. cream (I measure this in a liquid measuring cup)
3 Tbs. butter
shake of salt
1/2 tsp. vanilla

Carefully  melt together and pour onto cooled caramel. Also, I filled mine too high. I would leave a good lip on the tart so that it’s not overly chocolate-y. I used all of the ganache for the 12 tarts, but it would have been fine with less, so I would go with a 7 or 8 oz. batch next time.