Prep 30 mins
Cook 30 mins
A rich chocolate dessert.
- 1 cup pecans
- 14 tablespoons unsalted butter, cut into pieces
- 3 ounces semisweet chocolate, chopped into small pieces
- 1⁄2 cup unsweetened cocoa
- 1 1⁄4 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3 ounces cream cheese, cut into pieces
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt
- 2 ounces semisweet chocolate, coarsely chopped
- 1⁄3 cup heavy whipping cream
- Preheat oven to 350 degrees F and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.
- Reduce the oven temperature to 325 degrees F.
- Grease a 9 inch fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.
- In a metal bowl, placed over a saucepan of simmering water, melt the butter and chopped chocolate. When the chocolate has melted transfer the mixture to a larger bowl.
- Use a hand mixer the beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract and then beat in the cream cheese, until small pieces remain.
- Add the flour and salt and mix by hand just until the flour is incorporated.
- Stir in the nuts.
- Place the tart pan onto a large baking sheet to catch any drips.
- Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.
- Bake for about 30 to 35 minutes or until the batter has set. If you insert a toothpick about 1 inch from the sides of the pan it should come out clean.
- To make the Ganache: Place the chopped chocolate in a small heatproof bowl. Set aside.
- Heat the cream in a small saucepan over medium heat. Bring just to a boil.
- Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
- To assemble the Tart: Remove from oven and place on a wire rack to cool for about 5 minutes.
- With the end of a wooden spoon that is well greased make holes evenly spaced holes, about 1 inch apart, into the top of the brownie tart.
- As you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing.
- You should have about 25-30 small holes.
- Then, with a small spoon fill the holes with the ganache.
- The ganache will sink as it cools so add more ganache, as needed.
- Let the tart cool completely and then cover and refrigerate.