Preheat your oven to 180 degrees. Prepare two 9-inch pans with grease (melted butter or oil spray) and place on a flat tray.
*Note: If you only have one pan, you can grease it first and prepare again after the first tart has baked and cooled.
For the tart:
Start by placing the butter and sifted icing sugar into the bowl of a standing mixer. Allow it to beat at medium speed until combined. Then add the egg and mix again until all comes together (be sure to also scrape down the sides if needed). Last, add the remaining dry ingredients and mix ingredients until a dough forms. Scrape the sides of the bowl down if flour remains and needs to be incorporated into the main mix. When ready, scrape the dough into some cling film and wrap it well. Leave in the fridge and allow it to rest for 30 minutes.
For rolling the tart:
Take the dough from the fridge and place between two baking parchment sheets. Grab a rolling pin and start to flatten the dough until it is about When trying to transfer the dough to your tart ring, start by placing the rolling pin at one end of the flattened dough. Gently roll the dough until the entire sheet is loosely layered over the rolling pin. Then, place over the edge of one side of your greased tart ring and unroll until the ring is completely covered. Gently press the dough down with your fingers until it has lined both the base and sides of the tart ring. Cut off any excess dough and place back into the fridge for 15 minutes to allow it to further rest. Repeat this process for your second tart ring.
For blind-baking the tart:
When the lined tart dough has rested, remove from the fridge and lightly dock the pastry - you can use a fork and gently press down on the dough. This is important as it will eliminate dough shrinkage when blind-baking the tart. After, place the tarts onto a tray and into the oven. Leave for about 15 minutes until the tart has a nice golden color. Remove from the oven and allow the tart to cool before assembly.
For the caramel maison:
Place the sugar, water and glucose into a medium-sized (slightly taller) saucepan and leave over a medium heat. Allow the sugar and glucose to slowly dissolve but don’t stir or whisk the mix, as it will cause the sugar to crystallize and form lumps. When the sugar mix reaches 155 degrees, pour the cream in slowly to allow it to deglaze the mix. The mixture will bubble upwards before it settles on its own. Leave the mixture until it reaches a medium-dark brown color. At this point, stir gently and remove the pot form the heat and allow it to cool.
For cake ganache:
Measure the milk chocolate and place into a large bowl. Pour the cream and glucose into a separate pot. Place the pot over medium heat and stir until the glucose is dissolved. When the cream begins to boil, remove from heat and pour over the milk chocolate. Slowly whisk the mixture until the chocolate has melted and all is well combined. Add the diced butter into the mix and whisk again until it is well incorporated. Leave aside and allow it to cool.
For tart assembly:
At this point, the tart bases should be cooled and placed onto a flat surface. Divide the caramel maison you have prepared into two portions and pour into the two tart rings you have. Be sure to tap the tart so the caramel has been displaced evenly. Leave this in the fridge for about 15 minutes before continuing. After the caramel slightly sets, divide the ganache into two equal portions and pour over the caramel. Once finished, slowly move both tarts into the fridge and allow it to set for at least 2 hours or overnight.
These tarts are best served cold from the fridge and once set. The caramel does tend to ooze out if cut and left for a while so be sure to have some plates ready. The texture should be chewy just like a twix bar as well!