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Ingredients:
110 g pecans or walnuts, toasted and chopped into pieces
200 g unsalted butter, cut into pieces
85 grams plain chocolate ,chopped into small pieces
45 g unsweetened cocoa.
250 g sugar
3 eggs
2 teaspoons pure vanilla extract
85 g regular cream cheese, cut into pieces
70 g flour
1/4 teaspoon salt
For the Ganache:
55 grams plain chocolate, chopped.
80 ml heavy whipping cream
Preheat the oven 165° C.
Grease 9 inch 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.
Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated. 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.
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 50 to 55 minutes or until the batter has set. 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, 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. 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.
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4 comments:
That looks good. Nice and dense and moist and decadently chocolaty.
Thanks. It is very moist and that is what I love about it most.
Great work..I liked the twist on the ganache topping.
Thanks Ahmed. :) But it did not work out well. Chocolate was not a good quality.
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