Total Time
1hr
Prep 30 mins
Cook 30 mins

A rich chocolate dessert.

Ingredients Nutrition

Directions

  1. 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.
  2. Reduce the oven temperature to 325 degrees F.
  3. Grease a 9 inch fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.
  4. 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.
  5. Use a hand mixer the beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Beat in the vanilla extract and then beat in the cream cheese, until small pieces remain.
  8. Add the flour and salt and mix by hand just until the flour is incorporated.
  9. Stir in the nuts.
  10. Place the tart pan onto a large baking sheet to catch any drips.
  11. Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.
  12. 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.
  13. To make the Ganache: Place the chopped chocolate in a small heatproof bowl. Set aside.
  14. Heat the cream in a small saucepan over medium heat. Bring just to a boil.
  15. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  16. To assemble the Tart: Remove from oven and place on a wire rack to cool for about 5 minutes.
  17. 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.
  18. As you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing.
  19. You should have about 25-30 small holes.
  20. Then, with a small spoon fill the holes with the ganache.
  21. The ganache will sink as it cools so add more ganache, as needed.
  22. Let the tart cool completely and then cover and refrigerate.

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