This easy decadent Brownie Tart is a combination of a crisp buttery tart baked with moist and fudgy dark chocolate brownie. The combination is divine and irresistible with the right balance of crisp and fudgy flavors
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
Do not make the tart 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)
About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
Nutrition Information
Serving: 100g | Calories: 251kcal
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
Did you make this recipe? I'd love to hear how it was.Mention @bakealish or tag me on Instagram #bakealish