CHOCOLATE BROWNIE TART

Chocolate Brownie Tart image

Categories Chocolate Dessert Bake Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 12

Number Of Ingredients 23

Previous Next

Ingredients

CRUST
1 cup all purpose flour
2 tablespoons (packed) golden brown sugar
1 ounce unsweetened chocolate, chopped
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 tablespoons milk
1 teaspoon vanilla extract
FILLING
1/2 cup (1 stick) unsalted butter, room temperature
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup all purpose flour
1/2 cup chopped pecans, toasted
TOPPING
2 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vegetable oil
2 ounces good-quality white chocolate, chopped

Steps:

FOR CRUST:
Blend first 4 ingredients in processor until finely chopped. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add milk and vanilla; process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Freeze 30 minutes.
Preheat oven to 350°F. Bake crust until just set and beginning to brown around edges, about 8 minutes. Transfer pan to rack and cool crust completely. Maintain oven temperature.
FOR FILLING:
Stir butter and chocolates in medium saucepan over low heat until melted. Cool slightly. Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes. Whisk in chocolate mixture. Mix in flour and nuts. Pour batter into crust. Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes. Transfer to rack and cool completely.
FOR TOPPING:
Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted. Spread over tart. Chill until set, about 15 minutes.
Stir white chocolate in top of double boiler over simmering water until melted. Drizzle atop tart. Chill until set, about 10 minutes. (Can be made 1 day ahead. Cover and chill.) Serve at room temperature.

*** Explore more Chocolate Brownie Tart Recipes »

Comment
Leave a comment

Khan Shohag

[email protected]

This tart is amazing! I will definitely be making it again.

Agab Joshua

[email protected]

Overall, I really enjoyed this tart. It was easy to make and it turned out delicious. I would definitely recommend it to others.

Sakhile Ndlovu

[email protected]

The tart was a bit dry. I think I should have added more butter to the crust.

Gift Rueben

[email protected]

I had some trouble getting the tart out of the pan without breaking it. I think I should have greased the pan more.

Haya Sultana

[email protected]

This tart was a bit too sweet for my taste, but it was still very good. I would recommend using a dark chocolate for the filling if you don't like things too sweet.

Mst Bedena

[email protected]

I'm not a big fan of chocolate, but I really enjoyed this tart. The crust was flaky and the filling was rich and decadent, but not too sweet.

Salahuddin Tanha

[email protected]

I made this tart for my husband's birthday and he loved it! He said it was the best chocolate dessert he's ever had.

Lexin Rupley

[email protected]

This tart is a bit time-consuming to make, but it's definitely worth it. The end result is a beautiful and delicious dessert that will impress your guests.

Kumar Sukhdev

[email protected]

I was a bit skeptical about how this tart would turn out, but I was pleasantly surprised. It was delicious! The chocolate filling was rich and decadent, and the crust was perfectly crispy.