The day has finally arrived! At last we have successfully bartered with Chef and extracted his top secret, highly coveted Chocolate brownie tart recipe. (Shhh, don’t tell him we told you!)
A firm favourite in our Traditional Afternoon Tea selection, this moist gooey delight has been inspiring mmmm’s and ahhhhhh’s from many a guest. We like it so much, we made it our personal mission to find out exactly what was in this naughty but nice treat – naturally this involved a taste-test, for research purposes of course!
A little slice of heaven
Below are the instructions that will transform even the inexperienced into an admired baker.
Tart case:
250g plain flour
35g icing sugar
125g butter
1 egg
Method:
- Cream the butter and sugar together.
- Add the flour and mix until breadcrumb consistency.
- Add the egg and mix until a dough forms.
- Turn out onto a floured surface and work for 30-40 seconds, wrap in cling film and rest in the fridge for half an hour.
- Roll out on a floured work surface and place in a greased tart tin. Top with greaseproof paper and fill with baking beans and bake at 180 degrees C for 10 minutes.
- Remove the baking beans and greaseproof paper and bake for a further 3-5 minutes until golden and crisp.
Filling:
185g butter
150g chocolate (dark 70%)
300g sugar
3 eggs
60g flour
180g pecans – roughly chopped
Method:
- Melt the butter and chocolate in a bowl over boiling water.
- Add the sugar and mix well
- Remove from the heat and whisk in the eggs.
- Beat in the flour.
- Mix in the pecans.
- Place in the tart case and bake at 160 degrees C for 20-25 minutes.
Et voila! One beautifully indulgent, chocolatey nutty tart. It should be soft and gooey in the middle when cooled but still hold its shape.
Chef decided to get ‘chefy’ and decorate his with fresh fruits, syrup and cream. Dressed up or dressed down, this tart is sure to impress.
Enjoy!
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