Monday, June 6, 2011

Brownie Tart

The unique and striking part of this tart is the addition of polka dots filled with chocolate ganache. This recipe definitely takes the brownie out of the realm of casual food and makes it an elegant dessert.
This brownie tart  itself has deep flavor and fudgy texture. Its flavor is also highlighted by addition of cream cheese.

Source:  Joy Of Baking


3 oz semi sweet or bittersweet chocolate, chopped into small pieces
1 cup walnut, toasted and chopped into pieces
14 tbsp (200gm) unsalted butter, cubed
1/2 cup unsweetened cocoa
1 1/4 cup granulated sugar
3 eggs
2 tsp pure vanilla extract
3 oz regular cream cheese, cut into pieces ( do not use fat free)
1/2 cup of purpose flour
1/4 tsp salt


2 oz choc chip
1/3 cup heavy whipping cream


Preheat oven to 325 degrees. Grease or spray with nonstick vegetable spray a 9 inch fluted tart pan with a removable bottom, line the bottom of the pan with parchment paper.

In a heatproof bowl, placed over a saucepan of simmering water,  melt the butter and chopped chocolate. When the chocolate has melted transfer the mixture to a larger bowl.
Beat in (I use a hand mixer) the cocoa, then the sugar, into the chocolate mixture, until incorporated. (If you are doing this by hand, use a whisk.) Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla and then beat in the cream cheese, until small pieces remain. Add the flour and salt and mix by hand just until the flour is incorporated. Stir in the nuts.
Place the tart pan onto a large baking sheet to catch any drips. Pour the batter into the tart pan and spread it evenly with an offset spatula or the back of a spoon. The batter will fill the pan almost to the top.
Bake for about 30 to35 minutesor until the batter has set. If you insert a toothpick about 1 inch (2.5 cm) from the edge of the pan it should come out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. Then, with the end of a wooden spoon (1/2 inch diameter) (1.25 cm) that is well greased (I spray it with Pam), make holes (spacing them evenly about 1 inch (2.5 cm) apart) into the top of the brownie tart. As you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing. You should have about 25-30 small holes. Then, with a small spoon fill the holes with the ganache. The ganache will sink as it cools so add more ganache, as needed. Let the tart cool completely and then cover and refrigerate. It is best to make this tart the day before serving to allow the flavors to blend. This tart will keep in the refrigerator for about two to three weeks.

Make little holes on top and fill with ganache.

While the tart is baking make the Ganache

Place the chopped chocolate in a small heatproof bowl.  Set aside.  Heat the cream in a small saucepan over medium heat.  Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.

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