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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. Set aside.
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
metal 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
(I use a hand mixer) the cocoa, then the sugar, into the chocolate mixture,
beating until incorporated. (If you are doing this by hand, use a whisk.)
Add the eggs, one at a time, beating well after each addition. 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(s) 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
(2.54 cm) from the sides 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 (2.54 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.
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.
Makes 1 - 9 inch tart.
This recipe is adapted from
Rose Levy Beranbaum's The
Pie and Pastry Bible.
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