Candy Land Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Grease and line a 9-inch round tart pan or shallow cake pan with parchment, leaving an overhang for easy removal.

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until evenly distributed.

Cut in butter

Add the cold cubed unsalted butter to the dry mix. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add wet ingredients

Whisk the egg with the milk and vanilla extract in a small bowl. Pour the wet mixture into the flour-butter mixture and gently stir until a soft, slightly shaggy dough forms. Do not overmix; add an extra tablespoon of milk if the dough seems too dry.

Press and bake

Press the dough evenly into the prepared tart pan up the sides to form a 1/4- to 1/2-inch-thick shell. Use a fork to prick the base lightly to prevent bubbling. Bake for 15–18 minutes, or until the crust feels set and a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and let cool on a wire rack for 10 minutes, then run a knife around the edge and transfer to a rack to cool completely.

Make the white chocolate ganache

Place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer (do not boil). Pour the hot cream over the white chocolate. Let sit 1 minute, then stir until smooth and glossy. If needed, microwave in 10-second bursts, stirring between, until fully smooth. Stir in half (1/2) cup of the crushed hard candies and all the mini marshmallows until evenly dispersed.

Pour ganache into shell

Pour the warm white chocolate ganache mixture into the cooled chocolate crust, spreading it evenly with a spatula. Tap the pan gently on the counter to settle the mixture and remove air pockets.

Add pink candy layer

Melt the pink candy melts (or white chocolate combined with pink food coloring) in a microwave-safe bowl in 20-second bursts, stirring between bursts, until smooth. If too thick, stir in 1 tsp of neutral oil to thin slightly. Spoon or drizzle the pink candy over the white ganache in swirls or patches to create a candy-land look. Sprinkle the remaining crushed hard candies over the top while the layer is still tacky so they adhere.

Chill to set

Place the tart in the refrigerator for 45–60 minutes, or until the layers are fully set and firm to the touch.

Prepare decorations

While the tart chills, quarter the gumdrops if not already done. Measure out sprinkles, edible glitter, and chopped toasted almonds so they're ready to apply.

Arrange candies

Once the filling is set, remove the tart from the fridge. Brush the exposed crust edge lightly with warm apricot jam to add shine and help adhere decorations. Sprinkle the rainbow sprinkles generously across the top, focusing on swirls of the pink layer for visual contrast. Scatter the quartered gumdrops, extra mini marshmallows, and the reserved crushed candy clusters across the surface to create 'candy islands.' Optionally sprinkle the chopped toasted almonds in small patches for crunch.

Add sparkle

Lightly dust edible glitter or sanding sugar over the surface for a magical finish.

Drizzle and serve

Warm the dark chocolate gently (microwave in 10-second bursts or use a double boiler) until pourable. Drizzle the melted dark chocolate over the tart in thin lines. Let sit at room temperature for 10 minutes, then return to the refrigerator for 10–15 minutes just to ensure drizzles set. Remove from pan using the parchment overhang and place on a serving plate.

Slice and enjoy

Slice into 8 generous pieces. Serve chilled or at cool room temperature. Leftovers can be refrigerated in an airtight container for up to 5 days; bring to room temperature 20–30 minutes before serving for softer texture.