Brownie Tart
This easy decadent Brownie Tart is a combination of a crisp buttery tart baked with a moist and fudgy dark chocolate brownie recipe. The combination is divine and irresistible with the right balance of crisp and fudgy flavors

About this tart
This is made with a crisp butter tart crust and a fudgy, moist chocolate brownie. Easy to make and taste delicious, perfect as a dessert option. Moreover, this brownie pie can be topped with nuts if you want a crunch. As a result, I like it with Hazelnuts, it goes well !!

How to make a brownie in a tart?
Brownies are easy to make and very popular among chocolate lovers. There are times when I crave for something chocolate and being a baker the quickest recipe I can bake and consume is a chocolate brownie (perhaps all the ingredients are available, most of the times, they are)
Exploring Combination and flavors
So, owning a website like Bakealish has given me the freedom to explore and come up with some combinations that I believe would be loved by many. Thus, this Brownie recipe in a tart is one of those discoveries. The combination of a brownie in a tart pan is so irresistible, rich and delicious. So, I fall in love with it in every bite
To bake some of this decadent beauty, join me in this buttery chocolate journey

TART CRUST RECIPE / SWEET PASTRY CRUST (BROWNIE TART)
In the past, I’ve shared with you my personal sweet pastry crust which never fails. Secondly, it is easy to make. The post guides you with every step you need to know.
So, have a look at the crust recipe: Sweet Pastry Crust
To make the brownie in a tart recipe, make sure to bake the tart crust halfway through as you will be adding the brownie batter and rebaking the tart. You surely do not want the tart to be an overbaked crust so better balance the baking of it with and without the brownie batter

SO, LET’S TALK INGREDIENTS
CHOCOLATE
Firstly, the main ingredient in every brownie is its chocolate. It determines how delicious, rich, flavorful the brownie will be. Also, I like to use Callebaut dark chocolate. Or maybe a slab of good quality real chocolate.
EGG
My brownie recipe also consists of an egg. I’d recommend baking this Brownie Cake Tart immediately after you’ve added the egg to it. Since there is no baking powder or baking soda the brownie doesn’t rise but the egg added to it will make up for a good brownie texture.
EGG SUBSTITUTE
You can substitute egg with egg replacer powder if you would like your brownie to be eggless. To do so, add 30 ml of water with 20 grams of egg replacer powder. Set it aside for 5 mins and then use it instead of the egg (this recipe is a substitute for 1 egg)
(If you ask me, I love my brownies with egg and not eggless)
NUTS
This recipe does not contain nuts but you can get creative and add nuts like chopped hazelnuts, almonds, pecans, etc. You can even roast them before adding it to the brownie batter, as a result, they turn more crunchy

Brownie Tart Recipe
For the Tart
- Combine the flour & castor sugar together. Using your hands or using a food processor crumble the butter into the flour & sugar mixture until it resembles breadcrumb-like texture. Do not overdo it as the butter may start to melt and make the flour soggy. The breadcrumb-like texture is what you want
- To this mixture add the egg yolk and mix well. The dough at this point should come together and form a rough ball. Only if the dough still feels dry add the egg white as needed
Chill the dough
- Once the dough is ready, place it on a piece of cling wrap and flatten it into a disc-like shape. Cover all around with cling wrap and let it sit in the refrigerator for half n hour
- Once chilled remove it from the fridge, roll the dough and bake in a tart shaped baking dish at 175 degrees C for 20 mins or until the edges are light brown
For the Brownie
- In a bowl, add the all-purpose flour and cocoa powder. Mix well and set aside
- Place an empty bowl on a double boiler, add the butter and chopped chocolate. Keep stirring until all of it is well melted
- Add the castor sugar and brown sugar to this mixture. Keep mixing for 5 mins. Switch off the gas and let this mixture cool a bit
- Add the vanilla essence and egg to this mixture. Beat well
- Combine the flour & cocoa powder mixture with the egg mixture together. Mix well
To make the Brownie Tart
- Lastly, pour the brownie mixture into the baked tart. Smoothen the top of the brownie batter. Cut out some round pieces of dough (sweet crust pastry dough) and place over the tart as decoration (you can make different tart designs using sweet crust tart dough over the brownie mixture)
Bake
- Bake at 170 degrees C for 20-25 mins or until the top of the brownie feels slightly firm
- Once baked let it cool for 15 mins, cut pieces and serve immediately or chill in the refrigerator for an hour and then serve
Note
- Do not make the brownie tartlets or tarts in advance or keep it for days before you add the brownie batter as this tart is not baked completely
- (I put the plain tart to bake while I’m preparing my brownie batter. Once the tart is half baked I remove it from the oven and pour the brownie batter immediately and rebake as required)

Recipe Card – Cake In A Tart Crust
Ingredients
For the Tart
- 113 grams (½ cups) Salted butter cold & cut into small pieces
- 220 grams (1¾ cups) All-purpose flour
- 2 tbsp Castor sugar
- 1 Egg yolk chilled
- 2 to 4 tbsp Cold egg white or water (required)
For the Brownie
- 75 grams (½ cups) Dark chocolate chopped
- 113 grams (½ cups) Butter room temperature
- 50 grams (¼ cups) Castor sugar
- 100 grams (0.27 cups) Brown sugar
- 1 large egg
- 60 grams (8 tbsp) All-purpose flour
- 1 tsp Vanilla essence
- 15 grams (3 tbsp) Cocoa powder
Instructions
FOR THE TART
- Combine the flour & castor sugar together. Using your hands or using a food processor crumble the butter into the flour & sugar mixture until it resembles breadcrumb-like texture. Do not overdo it as the butter may start to melt and make the flour soggy. The breadcrumb-like texture is what you want
- To this mixture add the egg yolk and mix well. The dough at this point should come together and form a rough ball. Only if the dough still feels dry add the egg white as needed
- Once the dough is ready, place it on a piece of cling wrap and flatten it into a disc-like shape. Cover all around with cling wrap and let it sit in the refrigerator for half n hour
- Once chilled remove it from the fridge, roll the dough, and bake in a tart-shaped baking dish at 175 ℃ for 20 mins or until the edges are light brown.
FOR THE BROWNIE
- In a bowl, add the all-purpose flour and cocoa powder. Mix well and set aside
- Place an empty bowl on a double boiler, add the butter and chopped chocolate. Keep stirring until all of it is well melted
- Add the castor sugar and brown sugar to this mixture. Keep mixing for 5 mins. Switch off the gas and let this mixture cool a bit
- Add the vanilla essence and egg to this mixture. Beat well
- Combine the flour & cocoa powder mixture with the egg mixture together. Mix well
TO MAKE THE BROWNIE TART
- Pour the brownie mixture into the baked tart. Smoothen the top of the brownie batter. Cut out some round pieces of dough (sweet crust pastry dough) and place over the tart as decoration (you can make different tart designs using sweet crust tart dough over the brownie mixture)
- Bake at 170 degrees C for 20-25 mins or until the top of the brownie feels slightly firm
- Once baked let it cool for 15 mins, cut pieces and serve immediately or chill in the refrigerator for an hour and then serve
Recipe Notes
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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Please Reconfirm the amount of butter. For the crust. Your recipe reads “125 grams Salted butter cold & cut into small pieces 1 cup.” Yet, 125 g is 1/2 cup plus a scant 1/2 tablespoon. Are you saying that when it is cubed, the 125 g of butter takes up 1 cup of space? Help. Thank you.
Really nice recipe!! My boys love it!! I will definitely make it again!!
Thankyou Marili .. Glad you and the boys liked the recipe
Hi. This sounds delicious. Planning to make for Christmas. How many days ahead can I make it?
Hi Joylan.. It’s always good to make it fresh on the same day but this start stays well for 2 to 3 days so you can make it in advance too
Thanks for the terrific guide
Hey! What size pie tin will be needed for this recipe? Thanks for sharing this recipe.
Hey
An 8 inch pie tin is perfect for this one
This brownie tart looks so moist and perfect! Brownies are my favorite and I can’t wait to try!!
Thanks, Kelly !!
I’m so glad you find this interesting