Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    BROWNIE TART WITH CHOCOLATE GANACHE     

   Ingredients :
  Brownie tart:
1 cup pecans or nuts, toasted and chopped into pieces
1 cup unsalted butter, cut into small pieces
3 oz (85 g) semi-sweet chocolate cut into small pieces
cup unsweetened cocoa
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
3 oz (85 g) cream cheese, cut into pieces
cup flour
teaspoon salt

Ganache:
2 oz (55 g) semi sweet chocolate cut into small pieces
1/3 cup heavy cream
Decoration: White and/or dark chocolate shavings
Optional: Vanilla ice cream

   Preparation:
Brownie tart:
Place chocolate in a saucepan and melt over hot, not boiling water, stirring frequently until soft and smooth. Pour melted chocolate and butter into a medium size bowl. Whisk in cocoa, sugar until thoroughly incorporated. Add eggs, one by one, beating well after each addition. Beat in vanilla and cream cheese until small pieces remain. Fold in flour and salt and mix until the flour is incorporated. Add chopped nuts or pecans and mix.

Grease a removable bottom tart pan (9 in / 23 -25 cm) and line the bottom of the pan with greased parchment paper. Place pan on a baking sheet and pour brownie mixture and spread it evenly with an offset spatula. Bake in the middle of a preheated oven to 325F (175C) for 30 - 35 minutes or until tester comes clean when introduced 1.5 inch (3 cm) from the sides of pan.

Remove from the oven and cool over a rack for 5 minutes.
Grease the end of a wooden spoon ( in /1 cm) and make holes every 1.5 inch / 3 cm by introducing and twisting the end of the spoon into the brownie.

This must be done carefully to prevent the tart from tearing. There will be 25 - 30 holes. With a small spoon fill each hole with ganache.
The ganache will dry and sink as is cools. Add more ganache to the holes as needed. Cool tart completely, cover and refrigerate. It is better to prepare this tart the day before, so flavors will have time to blend. This tart will keep in the refrigerator for 2 weeks.

Ganache:
Place chopped chocolate in a bowl. Heat heavy cream until it starts to boil. Pour immediately over the chopped chocolate and allow to stand for 5 minutes. Stir until mixture is soft and smooth.

Before serving garnish with black and/or white chocolate shavings. Optional: Serve with vanilla ice cream
        6 - 8 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved