Monday, June 28, 2010

Brownie Puddle Tart


Brownies appear in many guises ans shapes; they can be made with nuts or without, swirled with cream cheese, they can be plump and gooey, cakey or fudgy... or just plain chocolate in a million variations. But the most important aspect of a brownie, for anyone who loves brownies, is texture.
This brownie tart has a moist, intensely chocolaty interior, with a beautiful fudgy texture. The intensely chocolate interior is achieved by the use of pieces of chocolate and cocoa powder. 
The chopped pecans add crunch, density and a delicious flavor to the brownie. Toasting the pecans bring out their rich flavor. But the most beautiful part of this tart is the addition of polka dots of ganache. Those cute little holes filled with a creamy ganache give the brownie its perfect denseness.  

Ingredients:
1 cup (113 g) pecan pieces or coarsely chopped pecans
7 oz (200 g) unsalted butter
3 oz (85 g) bittersweet chocolate, preferably fine quality around 62%
½ cup + 2 tsp (50 g) unsweetened cocoa (preferably fine quality Dutch-processed)
1 cup + 3 tbsp (238 g) sugar
3 large eggs
2 tsp pure vanilla extract
3 oz (85 g) cream cheese
½ cup (70 g) all purpose flour
pinch of salt

Ganache Puddle: 
2 oz (55 g) coarsely chopped bittersweet chocolate
1/3 cup (77 g) heavy cream

Preheat the oven to 325ºF (165ºC).
Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 mn or until lightly browned. Cool completely.

In a double boiler over hot water, melt the butter and chocolate.
Beat in the cocoa, then the sugar, beating until it is incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese.

Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts; scrape the batter into the greased tart pan with removable bottom, and spread it evenly.

Bake for 30 to 35 mn or until the batter has set. A toothpick inserted should come out clean.

Prepare the puddle: 
Melt the chocolate in a microwave, using 15 seconds bursts on high power and stirring several times, or in a double boiler over hot but not simmering water, stirring occasionally. Add the cream and stir gently until the mixture is smooth and dark.

As soon as the brownie is removed from the oven, grease the end of a wooden spoon and insert it into the brownie, at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 little holes.

Using a small spoon fill the holes until slightly rounded. Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as it cools and more ganache can be added.

 

Tarte au brownie

Ingrédients:
113 g de noix de pécan grossièrement hachés
200 g de beurre
85 g de chocolat de bonne qualité (62% cacao)
50 g cacao
240 g de sucre
3 œufs
2 càc d'extrait de vanille
85 g de carré frais
70 g de farie
pincée de sel

Ganache: 
55 g de chocolat noir coupé en morceaux
77 g de crème fraîche épaisse

Préchauffez le four à 165ºC. Placez les noix de pécan sur une plaque à pâtisserie et faites-les griller, en remuant de temps en temps, pendant environ 10 mn ou jusqu'à ce qu'elles soient légèrement dorées. Laissez-les refroidir complètement.
Faites fondre le beurre et le chocolat dans un bain-marie.
Puis ajoutez le cacao, le sucre, en battant jusqu'à ce qu'ils soient incorporés. (Si vous faites cela à la main, utilisez un fouet.) Ajoutez les oeufs et la vanille. Une fois incorporés, ajoutez le carré frais et mélangez.
Ajoutez la farine et le sel et mélangez jusqu'à ce que la farine soit complètement incorporée. Incorporez les noix. Beurrez un moule à tarte
à fond amovible et versez-y la préparation.
Faites cuire 30 à 35 mn. Un cure-dent inséré doit ressortir propre. 


Préparer la ganache: Faites fondre le chocolat au micro-ondes, ou dans un bain-marie chaud en remuant de temps en temps. Ajoutez la crème et remuez doucement jusqu'à ce que la préparation soit lisse.
Faites sortir le brownie du four.
Faites des trous dans le gateau avec un manche de cuillère en bois, à des intervalles de 3 cm. Faites 23 à 28 petits trous.
Avec une petite cuillère remplissez les trous avec la ganache. Placez le moule sur une grille et laissez le refroidir complètement. En refroidissant, la ganache va couler et donc vous pouvez continuer à remplir les trous avec plus de ganache.


   
Source: Adapted from Rose Levy Beranbaum

22 comments:

  1. That tart looks so delicious!

    Cheers,

    Rosa

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  2. Those polka dots of ganache make this brownie even more amazing! I can't pass up a fudgy brownie! ;)

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  3. Your description of this beautiful tart just grabbed me and pulled me in, Cherine. It looks heavenly with the little puddles of ganache gracing the cake. Who could resist this!

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  4. The name of this dessert really caught my eye "puddle tart". It looks heavenly.

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  5. c'est trop tentant chicho!!!! tout ce chocolat hmmm

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  6. How lovely!! It's bound to be super tasty as well=)

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  7. What a coincidence, I just made brownies this weekend! I've never made one in tart form before, though. Of course, yours is beautiful!

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  8. Love these brownies because of these little puddles; I have to make them soon!

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  9. Oh Cherine, what a beautiful tart...love the idea of chocolate puddle ;-)

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  10. Awesome tart. Love the puddles. Gorgeous!

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  11. I think the puddle would be my favorite part. This is a wonderful recipe!

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  12. Lovely tart. This has my name written all over it.

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  13. Love the drops of ganache, then again there is no such thing as too much chocolate in my mind! This looks divine!

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  14. Excuse me, wiping the drool. This looks AWESOME! I love the little chocolate bubbles.

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  15. I have never had a brownie I didn't love, but your "puddles" have moved yours to the top of my list. They really do look wonderful. I hope you are having a wonderful day. Blessings...Mary

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  16. Oh my goodness this is my type of recipe! My sweet tooth aches just from your photograph

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  17. Oh my this looks so tempting with puddles. It is just irresistible!

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  18. You had me at "brownie puddle"! I will take any sort of chocolate puddle. MMM...the melty chocolate looks sooo good.

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  19. Oh, this is so fantastic...Looks amazing:)

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  20. what an amazing brownie tart, this is going to have to make it on my dessert rotation for my girls in the fall....they will love it!!!
    thanks so much for sharing!

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  21. I've never seen a brownie like this before and I'm going to try this, definitely. Love that polka dotted chocolate look of it.

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