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