With this one, what you see is pretty much what you get--a gooey brownie (unsweetened chocolate, dark chocolate (I ran out of unsweetened), white chocolate, cocoa, and cacao nibs) in a chocolate pate sucre (cookie) crust. Overkill, in my opinion, but much appreciated at work. I think that one of the nicest things about a brownie is that you get a lot of bang for very little work, and you don't have to make a fancy multi-step crust. If you're going to make tart crust (not that it's hard, but still), why not put something tart-specific, like lemon curd or raspberries and pastry cream, in it? Still, who am I to deny the chocolate fiends their fix?
A few notes on the process: As mentioned above, I ran out of unsweetened chocolate so I subbed in a bit of dark chocolate, which I'm sure sweetened the pot but not disastrously. Instead of the suggested walnuts, I used a generous handful of cacao nibs. Like many brownies, I baked it to the gooey side of fully cooked, and was happy with that choice.
As you can see, the light in my kitchen and the light in my breakroom are worlds apart, but I include the reddish photo in order to brag about my new gigantic stove! Center burner!
4 comments:
Great stove! Your Brownie Tart turned out great, nice and high.
That is a huge stov! I'm with you about the name.
Great tart and I like how I can actually see your tart shell.. i can't see where my tart shell or brownie distinctly. Nice stove! Do you take out the metal railing thingy when you cook?
I was actually converted once I tasted the tart. I'm going to think of it as a chocolate tart rather than a brownie - makes it seem more worth the effort. That stove looks great - one of the things where bigger really is better!
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