Dark Chocolate Brownie Tart

Dark Chocolate Brownie Tart

Posted 2014-09-15 by chef@homefollow
This spectacular dessert with a luscious combination flavours of chocolate, caramel and pastry will be a hit to everyone.

Preparation Time: 30 minutes
Cooking Time: 1 hour 15 minutes
Makes: 12 servings

Pastry Tart
210g plain flour
75g cold unsalted butter, chopped
55g caster sugar
a pinch of salt
1 tsp lemon zest
1-2 tbsp iced water
1 egg

Chocolate Brownie
80g butter
110g caster sugar
100g dark chocolate, broken into pieces
1 egg, lightly beaten
35g plain flour, sifted
1 tbsp cocoa powder

Chocolate Ganache
200g dark chocolate, broken into pieces
1/3 cup thickened cream

1/2 can Nestle caramel top n fill

  • Preheat oven to 160°C fan forced.

  • In a food processor, pulse flour, sugar, salt, lemon zest and butter until it resembles coarse meal.

  • Add egg and water, pulse until ingredients just come together. Roll the dough into a ball, flatten to a disk and wrap in plastic; refrigerate for 30 minutes.

  • Roll the dough between 2 sheets of baking paper until large enough to line tin.

  • Ease the rolled out dough into tin; press into the base and side. Trim edges; prick base all over with a fork.

  • Line crust with baking paper and fill with pie weights. Bake for 15 minutes; carefully remove paper and weights from pastry case, bake for a further 10 minutes, leave to cool.

  • Reduce oven to 150°C fan forced.

  • Spread the caramel over the pastry crust. Stand for 20 minutes.

  • Make Chocolate Brownie, place butter and sugar in a small saucepan, melt until sugar has dissolved

  • Remove from heat, stir in chocolate until melted, cool for 5 minutes.

  • Whisk in the beaten egg.

  • Whisk in flour, then the cocoa powder.

  • Pour brownie mixture over the caramel, bake for 30 minutes, and leave to cool in tin.

  • Make Chocolate Ganache, combine chocolate and cream in a heatproof bowl. Microwave uncovered for 1 minute; stir. Repeat process in 30 second intervals until the chocolate has melted and mixture is smooth, spread over tart.

  • Refrigerate for 4 hours or until chilled and set.

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