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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This one I got from Joyof .They are really good and the techniques were so fun to make. The ganache holes were so attempting that you will run to them with the fork. Enjoy!! Ingredients:
1 cup (110 grams) pecans or walnuts, toasted and chopped into pieces |
14 tablespoons (200 grams) unsalted butter, cut into pieces |
3 ounces (85 grams) plain chocolate ,chopped into small pieces |
1/2 cup (45 grams) unsweetened cocoa. |
1 1/4 cups (250 grams) granulated white sugar |
3 large eggs |
2 teaspoons pure vanilla extract |
3 ounces (85 grams) regular cream cheese, cut into pieces (do not use low fat varieties) |
1/2 cup (70 grams) all-purpose flour |
1/4 teaspoon salt |
ganache |
2 ounces (55 grams) plain chocolate, chopped. |
1/3 cup (80 ml) heavy whipping cream |
Directions:
1. Preheat the oven. to 325 degrees F (165 degrees C). Set the oven rack in the middle of
2. Grease 9 inch (23 cm) fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.
3. 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.
4. 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.
5. Pour the batter into the tart pan and spread it evenly with an offset spatula or the back of a spoon. The batter will fill the pan almost to the top.
6. Bake for about 50 to 55 minutes or until the batter has set. If you insert a toothpick about 1 inch (2.54 cm) from the sides of the pan it should come out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. Then, with the end of a wooden spoon (1/2 inch diameter) (1.25 cm) that is well greased, make holes (spacing them evenly about 1 inch (2.54 cm) 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 .While the tart is baking make the Ganache:
7. 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.
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