Brownie Tarte

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Cook Time
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"A rich chocolate dessert."

Original recipe yields 4 servings


  • Serving Size: 1 (285.7 g)
  • Calories 1244.4
  • Total Fat - 86.5 g
  • Saturated Fat - 40 g
  • Cholesterol - 300 mg
  • Sodium - 405.3 mg
  • Total Carbohydrate - 113.8 g
  • Dietary Fiber - 7.8 g
  • Sugars - 86.2 g
  • Protein - 17.7 g
  • Calcium - 130.3 mg
  • Iron - 4.6 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350 degrees F and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

Step 2

Reduce the oven temperature to 325 degrees F.

Step 3

Grease a 9 inch fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.

Step 4

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.

Step 5

Use a hand mixer the beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.

Step 6

Add the eggs, one at a time, beating well after each addition.

Step 7

Beat in the vanilla extract and then beat in the cream cheese, until small pieces remain.

Step 8

Add the flour and salt and mix by hand just until the flour is incorporated.

Step 9

Stir in the nuts.

Step 10

Place the tart pan onto a large baking sheet to catch any drips.

Step 11

Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.

Step 12

Bake for about 30 to 35 minutes or until the batter has set. If you insert a toothpick about 1 inch from the sides of the pan it should come out clean.

Step 13

To make the Ganache: Place the chopped chocolate in a small heatproof bowl. Set aside.

Step 14

Heat the cream in a small saucepan over medium heat. Bring just to a boil.

Step 15

Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

Step 16

To assemble the Tart: Remove from oven and place on a wire rack to cool for about 5 minutes.

Step 17

With the end of a wooden spoon that is well greased make holes evenly spaced holes, about 1 inch apart, into the top of the brownie tart.

Step 18

As you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing.

Step 19

You should have about 25-30 small holes.

Step 20

Then, with a small spoon fill the holes with the ganache.

Step 21

The ganache will sink as it cools so add more ganache, as needed.

Step 22

Let the tart cool completely and then cover and refrigerate.

Tips & Variations

No special items needed.

Tags : Desserts