Skip to main content

Brownie Tart


Loong back, maybe a couple of months back ;), a link from one blog to another and to another and to another landed me on this blog that left me flabbergasted....Everything about the blog was just stunning-from photography tips to crafts to recipes.....I had bookmarked two recipes from the blog; the Brownie Tart and the Cream cheese and Fruit Triffle....Finally, I baked the former and the latter still remains bookmarked hoping to hit this blog someday.......



The Brownie tastes best the next day...So, I had to coax my kids from cutting the brownie soon after it was baked with some sweet-stories...Luckily, the next day, they had forgotten about it in the morning...But soon after their lunch, they indulged themselves in the fudgy brownie, with a regret of not having vanilla ice-cream alongside!
Ingredients:
Recipe Source: Zoom Yummy
For the Brownie:
Walnuts, toasted and chopped - 110 gms
Unsalted butter - 200 gms
Semi-sweet or bittersweet chocolate, chopped into small pieces - 85 gms
Unsweetened cocoa powder - 45 gms
Granulated white sugar - 200 gms
Eggs - 3, large
Vanilla essence - 2 tsps
Cream cheese - 85 gms
All-purpose flour - 70 gms

For the Ganache:
Semisweet chocolate, chopped - 55 gms
Whipping cream - 80 ml

Method:
  • Preheat the oven to 176 C.
  • Toast the nuts in a saucepan for 8-10 minutes until lightly browned and fragrant. Cool and chop into pieces. Keep aside.
  • Reduce the oven temperature to 160 C.
  • Grease a tart pan with butter and then line the bottom of the pan with parchment paper.
  • In a bowl, placed over a saucepan of simmering water, melt the butter. Add the chopped chocolate and stir until smooth. Remove from the heat.
  • Then, add the cocoa and sugar.
  • Add the eggs (one at a time) beating well after each addition.
  • Beat in the vanilla and then stir in the cream cheese.
  • Add the flour and mix well until incorporated.
  • Stir in the nuts.
  • Pour the batter into the tart pan and spread it evenly with a spatula.
  • Bake for about 45-50 minutes.
  • To make the ganache, place the chopped chocolate into a small bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate. Stir until smooth.
  • Remove the tart from the oven and cool for about 20 minutes. Remove the tart from the pan.
  • With the end of a wooden spoon that is well greased, dipped in vegetable oil make holes into the top of the tart. Twist the wooden spoon while inserting it to prevent the tart from tearing.
  • Using a small spoon fill the holes with the ganache.
  • Let the tart cool completely and then cover and refrigerate.





 
Labels:

Comments

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!!  A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti...
Post a Comment
Read more

Coffee Liqueur Muffins

It was only recently, when decluttering my pantry, I realised I had a bottle of unopened coffee liqueur which my friend got it for me from Goa last year..... Then, as usual searched for a recipe and found out one from my collections....So, here it is Coffee Liqueur Muffins! According to the book, its an after-dinner muffins, but we loved it with our cup of evening-tea....... Ingredients: Recipe Source:Coffee by Parragon Books Instant coffee granules - 2 tbsp Boiling water - 2 tbsp Plain flour - 280 gm Baking powder - 1 tbsp Pinch of salt Light brown sugar - 115 gm Eggs - 2 Milk - 100ml Butter - 85 gm, melted and cooled Coffee liqueur - 6 tbsp Oil or melted butter, for greasing Method: Preheat oven to 200 C. Line a muffin tin with muffin case. Put coffee granules and boiling water in a cup and stir until dissolved. Leave to cool. Sift together the flour, baking powder and salt into a large bowl. Stir in the brown sugar. Lightly beat the eggs in anoth...
Post a Comment
Read more

Carrot Cake

Hi folks....Long time!! Blogging has taken a setback for the past few months due to various reasons.... Though I have been baking, nothing remarkable enough to post on the blog, it was either a repeated bake or a new one but of course, the flopped versions!! But, then on Valentine's Day, I managed to bake a Carrot Cake. This cake has been on my to-do list for quite sometime. You could frost the cake with a cream cheese frosting, but I preferred mine to be plain.... Ingredients: Recipe Adapted from: Baking by Parragon Books Eggs - 2 Brown sugar - 3/4 cup Unsalted butter - 1 cup Grated carrots - 1 1/3 cups All purpose flour - 2 cups Baking soda - 1 tsp Ground cinnamon - 1 tsp Ground cardamom - 1 tsp Nutmeg, grated - 1 tsp Almonds, roughly chopped - 1 cup Method: In a bowl, beat the eggs until well combined and add the sugar and butter. Mix well. Add the grated carrots, sift in the flour, baking soda and the spices. Then add the chopped almonds. Mix eve...
Post a Comment
Read more