Candy Cream Tart


Candy Cream Tart | From My Sweet Heart

Who doesn’t like candy???  I do!!!  But oddly, I’m just not one to sit down and eat a whole candy bar.  Sometimes I will go to the Godiva store and put together a box of chocolates for myself, choosing the pieces that look interesting and appealing to me.  I sneak into that box for a little reward; or if I want a little pick me up.  But I can make that box last a really  long time!  Well this candy tart really rocks!  And here’s why…….

Candy Cream Tart | From My Sweet Heart

…….It is sweet and creamy with the texture of a cheesecake.  But the crust is a mix of both shortbread AND graham crackers!  Very YUMMLY indeed!!!  The candy pieces also add to the creaminess and crunch.  You can cut this into bars or squares, or even mini bites.  I love that my rectangular tart pan has scalloped edges.  But I hate that only the edges will show that.  So I pressed these squares out with a biscuit cutter so that each piece will look just as pretty!

I used the exact amount of candy pieces which the recipe called for.  But if you want extra for the top…by all means go for it!  And the recipe called for pieces of toffee and cookies and cream bars.  But I imagine any will work, so feel free to customize this!  This is what you’ll need to do……


1 cup of finely crushed shortbread cookies

1/2 cup finely crushed graham crackers

5 TBSP butter, melted

Preheat your oven to 350°F.  Stir together the crushed cookies and graham crackers along with the melted butter.  At this point, add more melted butter if necessary.  You want this mix to be like wet sand and hold together when you pat it in your hand.  The type of cookies and crackers you use could certainly affect this.  I happened to use Walker’s Shortbread Cookies and Trader Joe’s Graham Crackers.  Press the crumb mixture along the bottom of a 14 x 4 x 1 tart pan with removable bottom.  Bake for 10 minutes until lightly brown and set aside.


Candy Cream Tart | From My Sweet Heart


1 (8oz) package of cream cheese, softened

1/2 cup heavy cream

4 TBSP softened unsalted butter

3 eggs

1/4 cup sugar

2 tsp pure vanilla extract

2 (1.4oz) Heath toffee bars, coarsely chopped

1 (1.55oz) Cookies and Cream candy bar, coarsely chopped

pinch of salt

Combine cream cheese, softened butter, cream, eggs, sugar, vanilla and salt in your mixer or food processor.  Blend or process until smooth.  Combine chopped candy in a small bowl, then set aside 1/4 cup.  Stir the remaining candy into the cream cheese mixture.


Candy Cream Tart | From My Sweet Heart

Place the crust lined tart pan onto a rimmed cookie sheet or shallow baking pan.  Pour the cream cheese filling into the crust.  (It will be full so the cookie sheet will help to get it in and out of the oven and catch any drips.)  Bake for 30-35 minutes or until the center appears set when shaken and the filling is puffed and golden around the edges.  Sprinkle with reserved candy.  Cool on a wire rack for an hour.  And then cover and chill for at least 4 hours.  Cut into strips or squares (or any shapes you desire!).  Makes about 12 servings.


Here is a picture of the tart as it comes out of the oven.  In hindsight, I wonder how this would be if I sprinkled a little sugar on the top of the tart and then ‘brulee’ed’ it with my kitchen blowtorch and THEN sprinkled the candy on top.  I found the powdered sugar really melted into the cold tart just because of the humidity and heat here.  I think carmelizing the top would have looked pretty and would have just added another sweet, crunchy layer to this dessert. OR I think it might be nice to hold off on sprinkling the candy on top.  Let it cool.  And then perhaps a light layer of ganache and THEN the sprinkled candies!  Hmmmm. Please let me know if you vary this….and how it worked out for you!


Candy Cream Tart | From My Sweet Heart





  1. Okay… now you’re not playing fair. I’m majoring craving something sweet (because I just finished a spicy lunch) and this is driving me crazy. I love your ingredients. What a perfect sweet end to any meal. Yum!!

  2. You have to pull out that blowtorch! I love that idea. Oh sweet yummy goodness! I can’t believe you didn’t add coconut ;) That would be a good addition, yes? A bit of toasted coconut added to the filling and then top it with raw sugar and torch it. There are so many ideas floating about in my head for this recipe! Thanks for sharing :)

    • Dee! You are so funny! Because when I tasted these I thought….’wow…these are really good, but they could use some COCONUT!’ If you make it….come back and let me know what combinations you used! : )

  3. These look so good Anne! I can guess how rich they are so a small bit would go a long way which is a good thing with sweets lol. I love the combo of candy bars in this. It’s going on my to try list :-) Buzzed!

  4. So many decadant ingredients – but sometimes that’s necessary, right? It looks delicious – your photos are fab!

  5. Be still my foolish heart!!! If I could buzz you multiple times I would. LOVE THIS!!!!!

    • Sandra! You are a woman after my own heart! I guess that’s why I feel so at home when visiting your blog! : )

  6. what a rich indulgence! Something we always crave once in a while. I have bookmarked this, yum! You were dedicated to do the scalloped edges but it does make for a great presentation.

    • Thanks Tina! It’s good to indulge ourselves sometimes! And yes….I just wanted those scalloped edges all the way around! ;- )

  7. Wow – this is incredible! So beautiful and I bet it was pure heaven! Your pictures are FANTASTIC! I happily buzzed this one!

    I also liked your ideas of different ways to top this…..

    • Ann…thanks so much! I thought it was a pretty cool picture until I got my ‘notification’ that my composition was ‘too tight’. #*!@^&!……one day I’m gonna crack into that site! LOL….hope you had a great weekend! : )

      • I understand…they tell me the same thing ALL THE TIME! I’m okay with it – because when you see my photos – you see FOOD! If I backed off of a quesadilla, all you would see is the top…and what’s inside makes the recipe. I’ve had one that made it and 25 rejected…but I keep trying!

  8. Such a delicious and creamy looking tart! Te flavor combination you used the soft filling is making me drool.

  9. That’s so good! I haven’t seen any Heath bars at the grocery store since I moved here but now I’m on a mission. Well done!

    • You know…they were a bit hard for me to find, too. I ended up getting a bag of fun size and weighing them! Good luck! If you can find them…this will be a sweet reward! : )

  10. Rich and decadent with the cutest scalloped edges. Wonderful treat.

  11. Wow- this looks so, so goooood!! I love the graham cracker shortbread crust- brilliant!

    • Thanks Sarah! Yes…first time I’ve had the combination of graham crackers and shortbread and I liked it quite a lot!
      : )

  12. This looks amazing!

    • Thanks Lauren….it turned out pretty well for my first time with this recipe. A true testament to how easy it is to make! : )

  13. Ok, this looks delicious! I am in heaven right now! I love candy – I might be able to live off it! Well maybe not entirely, but almost!

    • Erin…I love candy, too! And I could definitely live off of this…well, no….but almost….um…maybe…….well….yes! Yes I could live off of this!!! :- O Thanks Erin!

  14. Drooling over here. Can’t wait go give this tart a try!

  15. WOW is all I can say. This looks so good. I must bookmark this one. Sending some buzz your way. This recipe rocks.

    • Kim….thank you! And this WAS good….but you know….you can mix it up….use different candy…..make it your own! : )

  16. These look absolutely wonderful!

  17. Oh my….this looks incredibly sinful and decadent! I MUST try this :)

  18. I can’t sit down and eat candy like that either… but a tart? Oh, yes ma’am! :D And random…. I’m listening to my Dave Matthews pandora station right now :D

    • Tiffany! I listen to Pandora all the time and I made a ‘Dave Matthews station’ too!!! How cool is that! I just love his quirky but humble sense of genius! : )

Speak Your Mind