Chocolate Brownie Tart
Ingredients
110 grams pecans or walnuts, toasted and chopped into pieces
200 grams unsalted butter, cut into pieces
85 grams semi-sweet or bittersweetchocolate(preferably a good quality chocolate like Lindt, Scharffen Berger, Valrhona, etc. (chopped into small pieces)
45 grams unsweetened cocoa, preferably Dutch-processed
250 grams granulated white sugar
3 large eggs
2 teaspoons pure vanilla extract
85 grams regular cream cheese, cut into pieces (do not use low fat varieties)
65 grams all-purpose flour
1/4 teaspoon salt
Ganache
60 grams semisweet chocolate, coarsely chopped
80 ml heavy whipping cream
Method
To toast nuts: Preheat oven to 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 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 (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.
110 grams pecans or walnuts, toasted and chopped into pieces
200 grams unsalted butter, cut into pieces
85 grams semi-sweet or bittersweetchocolate(preferably a good quality chocolate like Lindt, Scharffen Berger, Valrhona, etc. (chopped into small pieces)
45 grams unsweetened cocoa, preferably Dutch-processed
250 grams granulated white sugar
3 large eggs
2 teaspoons pure vanilla extract
85 grams regular cream cheese, cut into pieces (do not use low fat varieties)
65 grams all-purpose flour
1/4 teaspoon salt
Ganache
60 grams semisweet chocolate, coarsely chopped
80 ml heavy whipping cream
Method
To toast nuts: Preheat oven to 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 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 (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.
