Brownie Tart
This Brownie Tart is rich, fudge, gooey, and packs enough chocolate to satisfy any craving. Top with a scoop of ice cream or a sprinkle of berries for ultimate indulgence. This recipe calls for dark chocolate, but if you want something a bit less rich and with a bit more sweetness, feel free to sub in milk chocolate. Yields 1 x 9″ tart. 10-12 slices.
Servings Prep Time
10-12slices 20minutes
Cook Time Passive Time
70-75minutes 1hour
Servings Prep Time
10-12slices 20minutes
Cook Time Passive Time
70-75minutes 1hour
Ingredients
Pâté Sucrée
Brownie Tart
Instructions
Pâté Sucrée
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3-5 minutes on medium speed. Add in the salt and vanilla extract and beat until combined. Mix in the beaten egg until everything comes together, scraping down the sides of the bowl as needed. Add in 1/2 of the flour and mix on low until the mixture begins to pull together. Add in the other 1/2 of the flour and mix on low until just almost combined. Remove the bowl from the stand and continue to incorporate the flour with a rubber spatula or with a clean hand. Using your hands, form the dough into a ball. Place on a piece of plastic wrap and flatten the ball into a disc about 1 inch high. Wrap tightly. Using a rolling pin, gently press on the dough to seal it tighter in the plastic wrap. Allow to chill 1 hour to overnight.
Brownie Tart
  1. PAR-BAKE THE CRUST: Preheat the oven to 350°F. Place a large baking sheet on the bottom rack of the oven to heat up. Lightly grease a 9 inch tart pan with a removable bottom and set aside. Remove the dough from the fridge. Using clean hands, evenly press the pastry into the pan. Run a sharp knife along the top of the tart pan as a guide to trim off the excess pastry. Using a fork, dock the bottom of the pastry. Place in the freezer and allow to chill for 10-30 minutes. Remove the chilled pastry from the freezer. Line with a piece of parchment paper and fill with pie weights (dry beans or dry rice work great as well) to keep the pastry flattened. Place the tart pan on the warm baking sheet and bake on the middle rack for 20 minutes. Remove the crust from the oven and take out the parchment paper and the weights/beans/rice. Return the crust to the middle rack of the oven and allow to bake for another 5-10 minutes. Remove and allow to cool to room temperature (you can also toss it in the freezer for 10 minutes to cool a bit faster if desired).
  2. Keep the oven at 350°F. In a medium, microwavable bowl, melt the butter, dark chocolate, and bittersweet chocolate on high for 30 seconds. Remove and stir with a rubber spatula until smooth and shiny. Continue to melt at 30 second intervals, stirring in between, until fully melted. Stir in the vanilla extract and allow to cool slightly.
  3. In a large bowl, whisk together the eggs, brown sugar, and granulated sugar for 2-3 minutes until combined. There should be small bubbles in the mixture when you let it sit. With a rubber spatula, slowly stir in 1/3 of the cooled chocolate. Continue to add 1/3 at a time, stirring to combine. Sift in the dark cocoa powder, flour, and corn starch until just combined.
  4. Pour the brownie mixture into the prepared tart crust. Use the spatula to distribute the mixture evenly and smooth over the top. Sprinkle with flaky salt if desired. Place the tart pan on a baking sheet and bake on the middle rack of the oven for 40-45 minutes until the brownie rises along the edges. Give the tart pan a light shake. When the center no longer jiggles, remove the tart from the oven and allow to cool completely. A toothpick inserted into the center of the brownie should come out with some batter still on it even when it’s ready–the brownie will continue to cook as it cools. Slice and enjoy!

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