Fudgy Pudgy Brownie Tart

Fudgy Pudgy Brownie Tart

February 1, 2015

I’m baking so much these days that I don’t have to do much dessert planning. Rick turned 55 this year and all I had to do was scan what was scheduled on the Baking Bible calendar to find one that would set him a-flight. Chocolate Brownies with chocolate shortbread and chocolate ice cream is about as dreamy a dessert as it gets for Captain Canada. So I invited a few friends to the house, made pizza dough, made an chocolate ice cream custard, chose a 70’s mix off Spotify, mixed a few Gin and tonics, put some beer in the fridge, took a shower and put on an old t-shirt, just because. The Fudgy Pudgy Brownie Tart was wonderful. I just loved the whole set up. So I put a candle in each person’s dessert and asked everyone to make a wish for Rick. I thought several wishes was better than his one. The brownies were really good: chewy, creamy, and crunchy from the cookie crust. The chocolate ice cream was very bittersweet and added a cocoa-y flavour. Overall, I couldn’t have asked for more. Rick was really happy.

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Instructions

SWEET CHOCOLATE COOKIE TART CRUST

  • Still being stubborn about things and made it by hand. Cutting the butter into the dry ingredients went about as well as I could expect.
Combining the dry ingredients for the pastry.
Combining the dry ingredients for the pastry.
Cutting the butter into the dry ingredients.
Cutting the butter into the dry ingredients.
What the dough looks like with the butter cut into it.
What the dough looks like with the butter cut into it.
The egg is what makes the dough a cookie.
The egg is what makes the dough a cookie.
Mixing the egg into the flour and butter.
Mixing the egg into the flour and butter.
Using the heel of my hand to combine everything.
Using the heel of my hand to combine everything.
Looking ready.
Looking ready.
Okay, now it’s done. Ready for the fridge.
Okay, now it’s done. Ready for the fridge.

CHILL AND ROLL THE DOUGH

Rolling out the crust for the pie plate.
Rolling out the crust for the pie plate.
  • The dough was super firm when I started and softened very quickly. Maybe I just took too much time rolling out the dough, and putting it in the tart pan.
The dough was getting soft at this point. This is me pealing away the plastic wrap.
The dough was getting soft at this point. This is me pealing away the plastic wrap.
Cutting the edge.
Cutting the edge.
The dough is finally in the pan.
The dough is finally in the pan.
  • I noticed that when it was baked up, the outside edge was crunchy, but the bottom crust had softened and became part of the brownie. I’m not sure if this is correct, but I didn’t mind it overall. The texture was still quite nice.
  • I chose a square tart pan, mostly because the round one left me fewer options for the final beauty shot.

THE BROWNIE FILLING

  • Melting the butter, chocolates and cocoa is always a beautiful thing. I never get tired of this task.
Mise-en-Place the chocolates.
Mise-en-Place the chocolates.
Adding the cocoa to the butter and chocolate.
Adding the cocoa to the butter and chocolate.

MAKE THE BATTER

  • Adding the eggs, then flour, then walnuts is easy and pleasant. The batter looked beautifully shiny going into the lined tart pan.
Adding the eggs.
Adding the eggs.
Add the egg to the brownie batter.
Add the egg to the brownie batter.
Adding the flour to the batter.
Adding the flour to the batter.
An action shot.
An action shot.
The batter is really shiny.
The batter is really shiny.
Spreading the batter.
Spreading the batter.

BAKING THE BROWNIE TART

  • The brownie tart baked nicely. No complications.
Out of the oven. It’s puffed nicely.
Out of the oven. It’s puffed nicely.

UNMOLDING THE TART

  • Honestly, I never have difficulty with this step. The bottom lifts out and everything looks beautiful. If I need to remove it from the tart bottom, I’ll use a long offset spatula and as long as it bottom isn’t soggy, it pops right off.
Fudgy Pudgy Brownie Tart, The Finer Cookie.
Fudgy Pudgy Brownie Tart, The Finer Cookie.

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