Total Time
30mins
Prep 0 mins
Cook 30 mins

I found this recipe in Homemaker's magazine in 1985. It was my first attempt at baking anything in a tart pan with a removable bottom and it turned out wonderfully! The pastry is really more a shortbread than a true pastry so if making pastry gives you a hard time this should work well for you. I have made this one a number of times. I sometimes don't use quite all the dough for my pan (which is an odd rectangular shape) since it makes the crust quite thick if I do and then all the luscious filling won't fit. Sometimes I garnish with shaved white chocolate or toasted chopped nuts.

Ingredients Nutrition

  • Brown Sugar Pastry

  • 1 cup all-purpose flour
  • 2 tablespoons cocoa
  • 14 cup brown sugar
  • 1 pinch salt
  • 12 cup chilled butter
  • 2 teaspoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Filling

  • 3 ounces unsweetened chocolate
  • 3 ounces semisweet chocolate
  • 12 cup butter, cut into pieces
  • 1 12 cups sugar
  • 3 eggs, beaten
  • 2 teaspoons vanilla
  • 12 cup chopped nuts (optional)
  • 34 cup all-purpose flour
  • Chocolate Glaze

  • 3 ounces semisweet chocolate
  • 2 tablespoons whipping cream or 2 tablespoons butter
  • whipped cream, for garnish (optional)

Directions

  1. To prepare pastry, combine flour, cocoa, brown sugar, cinnamon and salt in a bowl or in a food processor. Cut in the butter. Mix in the milk and vanilla. Press dough into the sides and bottom of an 11 inch flan or tart pan as evenly as possible, keeping crust as thin as possible.
  2. To prepare filling, melt chocolates together in top of double boiler. Remove from heat and stir in butter one piece at a time. Transfer mixture to a bowl. Add sugar and blend well. Add beaten eggs, stirring to blend. Mix in vanilla. Stir in nuts if using and flour. Pour into prepared pastry shell and bake in preheated 350 F oven for 25 to 30 minutes. Cool.
  3. Prepare chocolate glaze by melting chocolate in a double boiler over simmering water. Stir in cream or butter. Spread over cooled tart. Garnish with whipped cream if desired. Serves 8 to 10.

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