Chocolate Brownie Tart Recipes

Steps:

• Combine flour, brown sugar and nuts in a large bowl; cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with a fork just until blended. Pat onto bottom and up the sides of an 11-in. tart pan; set aside. , For filling, melt chocolate and chips in the top of a double boiler over hot water. Remove from heat and stir in butter. Place in a large bowl and combine with sugar. Add eggs and vanilla; blend well. Gradually add flour, blending well after each addition. Add nuts. Pour over crust. , Bake at 350° for 30-35 minutes, or until center is just set and toothpick comes out clean. Cool on wire rack. , Meanwhile, for frosting, melt chocolate in a small saucepan over low heat. Add milk, butter, yolk and vanilla. Heat, stirring vigorously, until smooth and thick, about 5 minutes. Spread over tart. Garnish with whipped cream and pecans if desired.

Steps:

• Preheat oven to 325°. Beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, until firm enough to shape, 1 hour. , Divide and shape dough into 24 balls (about 1 in.). Press evenly onto bottom and up sides of ungreased mini-muffin cups., For filling, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in sugar, egg and vanilla. If desired, stir in pecans. Spoon into cups. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, top with cherries.

Steps:

• Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
• In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside.
• In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
• In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 1 1/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm.
• Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

Steps:

• Grease and flour a 9-inch tart pan with removable sides.
• Preheat the oven to 350 degrees F.
• Melt the butter in a bowl set over simmering water.
• Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
• Set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.
• In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
• Fold the flour mixture into the batter until just combined.
• Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
• The inside will still be very soft.
• Cool to room temperature before removing the sides of the tart pan.
• Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

Steps:

• FOR CRUST:
• Blend first 4 ingredients in processor until finely chopped. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add milk and vanilla; process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Freeze 30 minutes.
• Preheat oven to 350°F. Bake crust until just set and beginning to brown around edges, about 8 minutes. Transfer pan to rack and cool crust completely. Maintain oven temperature.
• FOR FILLING:
• Stir butter and chocolates in medium saucepan over low heat until melted. Cool slightly. Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes. Whisk in chocolate mixture. Mix in flour and nuts. Pour batter into crust. Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes. Transfer to rack and cool completely.
• FOR TOPPING:
• Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted. Spread over tart. Chill until set, about 15 minutes.
• Stir white chocolate in top of double boiler over simmering water until melted. Drizzle atop tart. Chill until set, about 10 minutes. (Can be made 1 day ahead. Cover and chill.) Serve at room temperature.

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.
• While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.
• Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.
• Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.
• Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.

Steps:

• To make the pastry, sift the flour, icing sugar and cocoa together into a bowl. Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks and 3 tbsp ice-cold water, and continue to mix with your fingers until you have a soft dough. Alternatively, do this in a food processor by pulsing the ingredients together. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
• Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line a 23cm loose-bottomed tart tin, working the pastry to the edge and leaving some overhanging. Cover and put in the fridge to chill for a further hour.
• Heat the oven to 190C/170C fan/gas 5. Line the case with baking parchment, then fill with baking beans. Bake for 20 mins. Remove the baking beans and parchment, and bake for a further 15-20 mins, or until the base is crisp. Leave to cool completely. Once cooled, use a sharp knife to trim off the excess pastry and create a smooth edge.
• For the filling, melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, remove from the heat and leave to cool slightly. Beat the eggs and sugar with an electric whisk in another bowl for 5-6 mins, or until thick and pale. Fold in the chocolate, then sift in the cocoa.
• Scatter the caramel chocolates over the base of the pastry case, then pour over the filling. Transfer the tart to a baking sheet and put in the oven (still set at 190C/170C fan/gas 5) for 20-25 mins, or until set and the top has formed a crust. Leave to cool to room temperature, then carefully remove from the tin and put on a serving plate. Dust with the extra cocoa and sprinkle over a little sea salt, if you like.