For crust-
Position rack in center of oven; preheat to 375°F. Butter 9-inch tart
pan with removable bottom. Blend flour, sugar, and salt in
processor. Add 1/2 cup butter; process until mixture resembles
coarse meal. Add egg yolks; process until moist clumps form. Add
cocoa powder; blend in using on/off turns. Press dough onto
bottom and up sides of prepared pan. Bake until crust is golden
brown, about 20 minutes. Cool in pan on rack while preparing
caramel filling.
For caramel filling-
Combine sugar and 1/4 cup water in heavy medium saucepan. Stir
over medium-low heat until sugar dissolves. Increase heat to high
and boil without stirring until mixture is deep amber, occasionally
brushing down sides of pan with wet pastry brush and swirling
pan, about 7 minutes. Watch carefully,sugar may burn so fast.
Remove from heat; add cream (mixture will bubble vigorously).
Add butter and stir over low heat until caramel is completely
smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10
minutes. Pour warm caramel into crust. Let stand at room
temperature until completely cool, about 45 minutes.
For ganache-
Bring cream to simmer in small saucepan. Remove from heat; add
chocolate. Whisk until smooth. Let stand until slightly cooled but
still pourable, about 10 minutes. Pour ganache evenly over caramel
filling. Refrigerate tart uncovered until chocolate is firm, about 2
hours. do ahead Can be made 2 days ahead. Cover and refrigerate.
Originally Submitted
12/20/2012
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