Twizzlers Tart - How To Make Candy Twizzler Dessert Pie

Ingredients

• 1/2 cup Unsalted Butter (cold, cut into small cubes)
• 1 cup All-Purpose Flour (sifted)
• 1/4 cup Powdered Sugar (also called confectioners' sugar)
• 1 tablespoon Cold Water (add a little at a time until dough comes together)
• 12 ounces Twizzlers (regular) (cut into short pieces to form the bottom layer)
• 8 ounces White Chocolate Chips (good quality, semi‑sweet)
• 1/2 cup Heavy Whipping Cream (full‑fat for a glossy ganache)
• 2 drops Food Coloring (Yellow) (optional, for a sunny ganache)
• 1 spray Non‑Stick Cooking Spray (to grease tart pan and parchment paper)
• 1 sheet Parchment Paper (cut to fit tart pan)
• 6 ounces Twizzlers (pull‑apart) (used for decorative strings on top)

Instructions

1. Cut Butter

   Slice the cold butter into small cubes (about 1‑cm pieces) to make it easier to blend with the dry ingredients.

   Time: PT5M

2. Combine Dry Ingredients

   In the food processor, pulse the butter cubes, 1 cup flour, and 1/4 cup powdered sugar until the mixture resembles coarse crumbs.

   Time: PT3M

3. Add Water and Form Dough

   With the processor running, drizzle 1 tablespoon cold water until the dough just comes together. It should hold when pressed between your fingers.

   Time: PT2M

4. Shape Dough Ball

   Turn the dough out onto a lightly floured surface, gather it into a smooth ball, then flatten into a disc. Wrap in plastic and chill for 15 minutes.

   Time: PT7M

5. Roll Out Crust

   Spray a sheet of parchment with non‑stick spray, place it on the rolling surface, and roll the dough to about 1/8‑inch thickness, large enough to cover a 9‑inch tart pan.

   Time: PT5M

6. Fit Dough into Tart Pan

   Transfer the rolled dough to the parchment‑lined tart pan, gently press into the edges, and trim excess. Use the parchment to lift the crust later.

   Time: PT5M

7. Blind Bake Crust

   Preheat oven to 350°F. Bake the crust for 15 minutes until lightly golden. Remove and let cool on a wire rack.

   Time: PT15M

   Temperature: 350°F

8. Create Twizzler Base Layer

   Arrange regular Twizzlers tightly on the cooled crust, cutting ends with kitchen scissors so they fit neatly.

   Time: PT5M

9. Make White Chocolate Ganache

   Place 8 oz white chocolate chips in a mixing bowl. Heat 1/2 cup heavy cream in the microwave until just boiling (about 1 minute). Slowly pour the hot cream over the chocolate, add 2 drops yellow food coloring, and let sit 5 minutes.

   Time: PT10M

10. Fill Tart with Ganache

    Pour the warm ganache over the Twizzler layer, spreading evenly with a spatula until the tart is full.

    Time: PT2M

11. Chill to Set Ganache

    Place the tart in the refrigerator for 30 minutes until the ganache is firm.

    Time: PT30M

12. Prepare Pull‑Apart Twizzler Strings

    Take the pull‑apart Twizzlers and gently separate them into long strings. If a string breaks, re‑join with another piece.

    Time: PT10M

13. Decorate Top

    Arrange the Twizzler strings in a decorative pattern over the chilled ganache, spiraling from the edge to the center.

    Time: PT5M

14. Final Chill

    Return the tart to the refrigerator for another 15 minutes to let the decoration set.

    Time: PT15M

15. Serve

    Remove the tart from the pan (if possible) or cut directly in the pan. Slice with a sharp knife warmed in hot water for cleaner cuts. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

4 g

Carbohydrates

58 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Vegetable shortening
• Instead of All-Purpose Flour: Whole wheat flour (will be denser), Gluten‑free flour blend
• Instead of Powdered Sugar: Granulated sugar blended in a blender
• Instead of Twizzlers (regular): Red licorice ropes, Fruit‑flavored candy ropes
• Instead of White Chocolate Chips: White chocolate bar chopped, White chocolate coating
• Instead of Heavy Whipping Cream: Half‑and‑half (will be thinner), Coconut cream (dairy‑free)
• Instead of Food Coloring (Yellow): Other colors, No coloring
• Instead of Non‑Stick Cooking Spray: Butter brushed on pan, Oil spray
• Instead of Parchment Paper: Silicone baking mat
• Instead of Twizzlers (pull‑apart): Other pull‑apart licorice, Fruit leather strips

Equipment Needed

• Food Processor
• Rolling Pin
• Tart Pan (removable bottom)
• Mixing Bowl
• Microwave
• Whisk
• Kitchen Scissors
• Spatula
• Parchment Paper
• Refrigerator

Critical Steps — Do Not Skip

• Forming a cohesive dough without over‑mixing
• Blind baking the crust just enough to set but not over‑brown
• Fully melting the white chocolate ganache without scorching
• Ensuring the ganache sets firmly before adding the top strings

Chef Tips from the Video

• For a richer crust, substitute half the butter with melted coconut oil.
• Add a pinch of salt to the crust for balanced sweetness.
• Use a silicone spatula to spread ganache for a smoother finish.
• Warm the knife in hot water before each slice to cut through the firm ganache cleanly.

Troubleshooting

Storage

Refrigerator: Store sealed in an airtight container for up to 3 days.

Freezer: Can freeze for up to 1 month; thaw in refrigerator before serving.

Room temperature: Best enjoyed same day; at room temperature the ganache may soften.

Make-Ahead Tips

• Bake the crust a day ahead and keep it sealed; it stays crisp.
• Ganache can be made up to 24 hours in advance and stored refrigerated.
• Assemble the Twizzler base and ganache, then chill; add decorative strings just before serving.

Frequently Asked Questions