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Brownie Tart

November 1, 2009 by zoomyummy

This Brownie Tart recipe is very unique and interesting because it changes casual brownies into an elegant dessert.

The trick is done by exchanging the usual square baking pan for the more formal tart pan.

And that is not all!

There are polka dots of delicious ganache that cover the surface of the tart.

Trust me, eating this dense, moist and fudgy chocolate wonder is pure bliss!

~~~

To make the Brownie Tart you need:

1 cup (110 grams) walnuts, toasted and chopped

14 tablespoons (200 grams) unsalted butter, cut into pieces

3 ounces (85 grams) semi-sweet or bittersweet chocolate, chopped into small pieces

1/2 cup (45 grams) unsweetened cocoa

1 cup (200 grams) granulated white sugar

3 large eggs

2 teaspoons vanilla extract

3 ounces (85 grams) cream cheese

1/2 cup (70 grams) all-purpose flour

1/4 teaspoon salt

To make the Ganache you need:

2 ounces (55 grams) semisweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream

~~~

1. Preheat an oven to 350 F (176 C).

2. Toast nuts for 8-10 minutes until lightly browned and fragrant.

Let cool and chop into pieces.

Set aside.

3. Reduce the oven temperature to 325 F (165 C).

4. Grease or spray you fluted tart pan with a nonstick vegetable oil and then line the bottom of the pan with parchment paper.

5. In a metal bowl, placed over a saucepan of simmering water, melt the butter.

6. Add the chopped chocolate and stir until smooth.

Then remove from the heat.

7. Add the cocoa, …

8. … and the sugar.

9. Then add the eggs (one at a time) beating well after each addition.

10. Beat in the vanilla and then stir in the cream cheese.

11. Add the flour and salt and mix until incorporated.

12. Stir in the nuts.

13. Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.

Bake for about 30-35 minutes.

14. While the tart is baking you can make the ganache.

Place the chopped chocolate into a small bowl.

Heat the cream in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate.

15. Stir until smooth.

16. Remove the tart from the oven and let cool for about 20 minutes.

Then remove the tart from the pan.

With the end of a wooden spoon that is well greased (I dipped it in vegetable oil) make holes into the top of the tart.

It is good to twist the wooden spoon while inserting it. Thus you prevent the tart from tearing.

17. Using a small spoon (or a pastry bag, or a small plastic bag) fill the holes with the ganache.

Let the tart cool completely and then cover and refrigerate.

18. Well, only one half happened to get refrigerated in our household.

Yummy!

This recipe was adapted from here.

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Apple Galettes

October 14, 2009February 17, 2014 by zoomyummy

I have stumbled across this wonderful recipe on Foodgawker.

The little cuties looked very yummy, fun to make and their individual serving size seemed to make them perfect for sharing.

I opted for an apple filling (instead of the grapefruit one) because it’s my favorite these days. I just love that wonderful moment when apples become hot and intimate friends with cinnamon!

Of course, to satisfy my curiosity I went searching for where the word gallete came from and what it meant.

No surprise dear friends, it comes from French.

Galette is a general term to designate various types of flat, round or freeform crusty cakes. There are two most famous galette types – the galette des Rois (King cake) and the Bretton galette which is a a large, thin buckwheat flour pancake.

~~~

To make the pastry you need:

2 cups (260 grams) all-purpose flour

1 teaspoon salt

2 teaspoons granulated sugar

1 cup (230 grams) cold butter, cubed

1 teaspoon vinegar

1/2 cup (120 ml) milk

To make the filling you need:

4 large apples; peeled, cored and sliced (or cut into cubes)

1/2 cup (110 grams) butter

4 tablespoons granulated sugar

2 teaspoons cinnamon

~~~

1. Preheat an oven to 356 F (180 C).

2. Line a baking sheet with parchment paper.

3. In the bowl of an electric mixer combine the flour, salt, and sugar.

4. Add the butter.

5. Pulse until the mixture resembles coarse crumbs.

6. Then sprinkle the mixture with the vinegar and add milk gradually.

Pulse for about 4 more minutes until the mixture becomes smooth.

7. Place the dough on a well floured surface and form a ball.

If the dough is too sticky keep adding flour.

8. With a floured knife keep cutting the dough in halves until you have 16 even pieces.

9. Shape the pieces into balls and put them in a refrigerator (the dough is easier to work with when cooled).

10. Melt the butter and sugar in a large skillet over medium heat. Stir frequently for about 2 minutes.

11. Add the apples.

Stir frequently, for about 4-5 minutes, until they just start to turn tender.

12. Sprinkle with cinnamon.

Toss the mixture gently and cook over medium heat for additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.

Place the apples on a plate.

13. Remove a ball from the fridge and roll it out into a 5-inch (13 cm) circle (remove one ball from the fridge at a time).

Place about 2 tablespoons of the filling in the center of the circle.

14. Fold the edges of the dough over the filling in a crimped pattern, leaving the center uncovered.

15. Gently, but firmly, push down on the crimped edges to help prevent the crust from opening up during baking.

16. Place the pastry on the baking sheet.

Brush with melted butter.

17. And bake for about 30 minutes or until golden brown.

Remove from the oven and let cool.

Yummy!

This recipe was adapted from the blog of “LaFujiMama” .

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