Brownie Tarte

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.