Candy Bar Tarts a Different One
Indulge your sweet tooth with 'Candy Bar Tarts a Different One,' a creative spin on bite-sized desserts that combine homemade buttery tart shells, rich chocolate ganache, and gooey bits of your favorite mini candy bars. Perfect for entertaining or satisfying a late-night craving, these tarts are topped with optional crushed peanuts and flaky sea salt for a tantalizing mix of sweet and savory flavors. With just 25 minutes of prep and simple ingredients like all-purpose flour, dark chocolate, and heavy cream, this recipe is a luxurious yet approachable treat. Whether you're hosting a party or treating yourself, these candy bar tarts deliver the ultimate mini-dessert experience.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Granulated sugar
- 3 tablespoons Cold water
- 1.25 cups Mini candy bars (chopped)
- 0.5 cups Heavy cream
- 4 ounces Dark chocolate (chopped)
- 2 tablespoons Crushed peanuts (optional)
- 0.25 teaspoons Flaky sea salt (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the all-purpose flour, granulated sugar, and cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the texture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface, form it into a disc, wrap in plastic wrap, and refrigerate for 15 minutes.
Roll the chilled dough out to about 1/8-inch thickness. Use a round cutter to cut out circles and press them into a mini tart or muffin tin, trimming any excess dough. Prick the bottoms with a fork to prevent puffing during baking.
Bake the tart shells in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let them cool completely in the tin.
In a small saucepan, heat the heavy cream over medium heat until just simmering (do not let it boil). Remove from heat and add the chopped dark chocolate. Let sit for 1 minute, then stir until smooth and glossy.
Place a small handful of chopped mini candy bars into each tart shell. Pour the warm chocolate ganache over the candy bars, filling each tart shell evenly.
Allow the tarts to cool and set at room temperature for 1-2 hours, or refrigerate for quicker setting.
Before serving, top each tart with crushed peanuts and a sprinkle of flaky sea salt, if desired.
Nutrition Facts
Calories |
4150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.9 g | 320% | |
| Saturated Fat | 147.6 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 427.1 g | 155% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 215.7 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
