The Fudgy Pudgy Brownie Tart

I wasn't looking forward 

to making this ultra chocolate tart.

I am dark chocolate-ed out,

which is odd since it's my favorite.

                                                         And then I found out this is                                                          National Chocolate Week

in the UK.

Not day but week!

So it seemed very appropriate indeed

to bake this today

if I can't be frolicking around London.

First up was making chocolate pate sucree

which is basically a very nice soft

chocolate cookie dough and 

lining a two piece tart pan.

While that was off for a chill in the frig,

the Fudgy Pudgy ingredients

were assembled.

White chocolate, dark chocolate, cocoa powder

butter, sugar, eggs, vanilla, salt

toasted pecans, flour.

Butter, chocolates and cocoa powder

in a double boiler over hot water.

I call this step

Chocolate Zen Stirring

Tipped into the mixing bowl with 

sugar and eggs and then the dry ingredients

stirred in with the final addition of the pecans.

Poured into the unbaked tart shell

it was ready to bake.

Since the tart pan was a ten inch instead of nine,

I tested the temperature at the minimum bake time,

but it wasn't done.

Smelled lovely!

This last step was perhaps over the top,

literally,

as in covering the thermometer holes

in an otherwise perfect crust surface

with milk chocolate caramel ganache,

languishing in the freezer.

This brownie tart is delicious

and would be perfect 

topped with coffee ice cream,

salty caramel gelato or

Steve's Bourbon Vanilla ice cream. 

Off to the store and

then to share this meltingly

fudgy brownie wrapped in a tart.

~

The Baking Bible

by

Rose Levy Beranbaum