I am making a Twix Tart and am kind of concerned about the ganache topping. It says one cup of heavy whip cream and 5 ounces of good chocolate. I did this and it is runny like crazy. Here is the recipe. I didn't pour it on my caramel yet. Should I?

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* 30 minutes to make

*

* Serves 8

I am a fan of twix chocolates.The pie is exactly the same combination of the famous twix bars.It is really delicious.

* rich

* chocolate

* pie

* caramel

* bake

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Ingredients

* Crust shopping list

* 1 cup all purpose flour shopping list

* 3 tablespoons sugar shopping list

* 1/2 teaspoon salt shopping list

* 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes shopping list

* 2 large egg yolks shopping list

* 1 tbsp cocoa powder shopping list

* caramel filling shopping list

* 1 cup sugar shopping list

* 1/4 cup water shopping list

* 1/4 cup heavy whipping cream shopping list

* 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces shopping list

* 1/2 vanilla bean, split lengthwise shopping list

* 1/4 teaspoon salt shopping list

* chocolate ganache shopping list

* 1 cup heavy whipping cream shopping list

* 5 ounces high-quality bittersweet chocolate, chopped shopping list

How to make it

* For crust:

* Position rack in center of oven; preheat to 375ðF. 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.

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