Brownie fudge tartFrom ahmed1 8 years ago
- 1 cup (110 grams) pecans or walnuts, toasted and chopped into pieces shopping list
- 14 tablespoons (200 grams) unsalted butter, cut into pieces shopping list
- 3 ounces (85 grams) plain chocolate ,chopped into small pieces shopping list
- 1/2 cup (45 grams) unsweetened cocoa. shopping list
- 1 1/4 cups (250 grams) granulated white sugar shopping list
- 3 large eggs shopping list
- 2 teaspoons pure vanilla extract shopping list
- 3 ounces (85 grams) regular cream cheese, cut into pieces (do not use low fat varieties) shopping list
- 1/2 cup (70 grams) all-purpose flour shopping list
- 1/4 teaspoon salt shopping list
- Ganache: shopping list
- 2 ounces (55 grams) plain chocolate, chopped. shopping list
- 1/3 cup (80 ml) heavy whipping cream shopping list
How to make it
- Preheat the oven. to 325 degrees F (165 degrees C). Set the oven rack in the middle of
- Grease 9 inch (23 cm) 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. When the chocolate has melted transfer the mixture to a larger bowl.
- 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. If you insert a toothpick about 1 inch (2.54 cm) from the sides of the pan it should come out clean. 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.
The Cookahmed1 Cairo, EG
The Rating14 people
I love the JoyofCooking site, and this is another great recipe Ahmed! Thanks for breaking down the different measurements.invisiblechef in loved it
wow that looks amazing!~i have GOT to try it. thx!!samboli in Vancouver loved it
Mmmm... is this one of your creations from the weekend??? wow... I like the filling holes... great as usual Ahmed...berry in Winter Park loved it
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