Art of Cooking: Brownie Tart

Friday, February 11, 2011

Brownie Tart

I wanted to bake a tart for so long and I was waiting for the right occassion to come. I have purchased the pan long back and was eagerly waiting for a reason to bake. Then my cuz told me her mom is coming to stay with her for a few days And it's been ages since I saw aunty. What better reason I should have to bake this yummy - licious goodie. It never occured to me to bake a brownie tart earlier. For my humble mind, brownie and tart are two different things. When I saw a recipe to mix both of it I was even more happy. This brownie tart has a nice fudgy texture. It's chocolate flavor is been highlighted by the use of both semi sweet chocolate and cocoa powder. The toasted pecans will add the crunchy effect for the elegant desert. The striking fact which make this desert unique is the addition of polka dots which cover the surface of the tart. The main bonus is that you can make the desert well in advance and keep it refrigerated for several weeks. All the party hosters keep that in mind !!! An easy striking desert on the table when your guest arrives!!!

Recipe Source: joyofbaking.com

Ingredients:

Brownie Tart:

1 cup (110 grams) pecans or walnuts, toasted and chopped into pieces

14 tablespoons (200 grams) unsalted butter, cut into pieces

3 ounces (85 grams) semi-sweet chocolate

1/2 cup (45 grams) unsweetened cocoa

1 1/4 cups (250 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

3 ounces (85 grams) regular cream cheese, cut into pieces

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon salt

Ganache:

2 ounces (60 grams) semisweet chocolate, coarsely chopped

1/3 cup (80 ml) heavy whipping cream

Method:

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces.

Reduce the oven temperature to 325 degrees F (165 degrees C). Set the oven rack in the middle of the oven.

Grease, or spray with a nonstick vegetable spray, a 9 inch (23 cm) fluted tart pan with a removable bottom, and then 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 extract 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 to 35 minutes or until the batter has set. If you insert a toothpick about 1 inch 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 that is well greased (I spray it with Pam), make holes (spacing them evenly about 1 inch 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 20 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.

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.