his
recipe takes brownies out of the realm of casual food and makes them an
elegant dessert. The most obvious way we do this is by exchanging the usual
square baking pan for the more formal tart pan. But the most unique
and striking change is the polka dots of ganache that cover the surface of
the tart.
Rose Levy Beranbaum in 'The Pie and Pastry Bible' came up
with this wonderful idea so not only do we get to enjoy a dense and moist
chocolate brownie but we also get to bite into delicious pockets of creamy ganache.
Now, I know that making these dots does take a little work as small holes need to be made in
the brownie tart after it is baked and then the ganache has to be poured
in. But the rewards are great and well worth the effort it takes to
accomplish this task. The added bonus is that this dessert will
keep in the refrigerator for several weeks or it can be frozen. As
always, be sure to use a good quality semi sweet or bittersweet chocolate
for both the brownie and the ganache.
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.
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 or
bittersweet chocolate (preferably
a good quality chocolate like Lindt, Scharffen Berger, Valrhona, etc.
(chopped into small pieces)
1/2 cup (45 grams)
unsweetened cocoa, preferably Dutch-processed
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