Side Pannel
Chocolate Brownie Tart
Chocolate Brownie Tart
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Cookies, Desserts
Ingredients List
- 1 c Flour (all purpose)
- 1/4 c Firmly packed light brown
- -sugar
- 1 oz Chocolate; unsweetened,
- -grated
- 1/2 c Butter; cut into 1/2 inch
- -pieces, well chilled
- 2 tb Milk
- 1 ts Vanilla
- 3 oz Unsweetened chocolate
- 3 oz Semisweet chocolate
- 1/2 c Butter; room temperature,
- -cut into 1 tblsp pcs
- 1 1/2 c Sugar
- 3 Eggs; beaten to blend
- 2 ts Vanilla
- 1/2 c Chopped walnuts
- 3/4 c All purpose flour
- 4 oz Semi-sweet chocolate; melted
- 1/4 Butter; room temperature
- 2 ts Vegetable oil
Directions
For Pastry:
Combine flour, brown sugar and grated chocolate in large bowl. Cut in
butter until mixture resembles coarse meal. Mix in milk and vanilla with
fork until just blended. Pat pastry into bottom and sides of 11 inch tart
pan, flouring fingertips as needed if mixture becomes too sticky.
For Filling:
Preheat oven to 350 degrees. Melt chocolates in top of double boiler set
over hot water. Remove from heat and stir in butter one piece at a time.
Transfer mixture to large bowl. Add sugar and blend well; mixture will be
granular. Add beaten eggs, a third at a time, blending well after each
addition. Mix in vanilla. Stir in chopped nuts. Gradually add flour,
blending well after each addition. Pour into pastry shell. Bake until
center is just set and tester inserted in center comes out clean, 20 to 25
minutes. Let tart cool on wire rack.
For Icing:
Combine chocolate, butter, and oil in large bowl and mix until smooth. Cool
to spreadable consistency, whisking occasionally. Spread icing over top of
tart. Let stand until icing sets. Cut into wedges to serve.
NOTE: The chocolates for the filling can be melted in the microwave and it
works just fine, as well as the chocolate for the icing. Just be sure not
to burn the chocolate or you'll have one very bitter dessert on your hands.
Combine flour, brown sugar and grated chocolate in large bowl. Cut in
butter until mixture resembles coarse meal. Mix in milk and vanilla with
fork until just blended. Pat pastry into bottom and sides of 11 inch tart
pan, flouring fingertips as needed if mixture becomes too sticky.
For Filling:
Preheat oven to 350 degrees. Melt chocolates in top of double boiler set
over hot water. Remove from heat and stir in butter one piece at a time.
Transfer mixture to large bowl. Add sugar and blend well; mixture will be
granular. Add beaten eggs, a third at a time, blending well after each
addition. Mix in vanilla. Stir in chopped nuts. Gradually add flour,
blending well after each addition. Pour into pastry shell. Bake until
center is just set and tester inserted in center comes out clean, 20 to 25
minutes. Let tart cool on wire rack.
For Icing:
Combine chocolate, butter, and oil in large bowl and mix until smooth. Cool
to spreadable consistency, whisking occasionally. Spread icing over top of
tart. Let stand until icing sets. Cut into wedges to serve.
NOTE: The chocolates for the filling can be melted in the microwave and it
works just fine, as well as the chocolate for the icing. Just be sure not
to burn the chocolate or you'll have one very bitter dessert on your hands.
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