Gooey Double Chocolate Brownie Tart

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READY IN: 3hrs 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Dough:
  • Place flour, sugar, cocoa, and baking powder in a large bowl and beat at low speed to blend.
  • Add butter and beat 1 min or until mixture resembles coarse crumbs with some pea-sized pieces.
  • Add 1 egg and beat for 30 sec or until dough just begins to form.
  • Form dough into a flat round; wrap in plastic wrap, and refrigerate for at least 1 hour.
  • On a floured surface, knead dough to soften slightly.
  • Roll dough into a 12-inch round 1/8-inch thick; place in a 9-inch tart pan with a removable bottom.
  • Run a rolling pin over the top of the pan to trim the dough. Refrigerate for 20 minute.
  • Meanwhile, heat oven to 350ºF.
  • Line crust with foil and fill with pie weights or dry beans.
  • Bake for 10-12 minutes or until edges begin to set.
  • Remove foil and weights and cool on a wire rack while preparing the filling.
  • Filling:
  • Reduce oven temperature to 325ºF.
  • Sprinkle hazelnuts over the crust.
  • Place caramels and 2/3 cup sweetened condensed milk in a small saucepan and heat over medium low heat until melted and smooth, stirring occasionally.
  • Spoon over the nuts and crust.
  • In a medium bowl, stir together remaining sweetened condensed milk, 1 egg, and melted butter.
  • Add melted chocolate chips and stir to combine.
  • Pour this mixture over the caramel.
  • Bake for 35 minutes or until top is dry and center is set.
  • Cool on a wire rack 30 minutes and refrigerate for at least 1 hour.
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