Brownie tart
When tart meets brownie, the result is this perfect finale to a smart dinner with friends.
SERVES 10
PREP 30 mins, plus chilling
COOK 45 mins
FOR THE PASTRY
- 100g butter, softened
- 50g caster sugar
- 1 medium free-range egg
- 200g plain flour, plus extra for dusting
FOR THE FILLING
- 250g unsalted butter
- 300g dark chocolate
- 3 medium free-range whole eggs
- 3 medium free-range egg yolks
- 100g caster sugar
- 130g apricot jam
- Cocoa powder, for dusting
YOU WILL NEED
20cm loose-bottomed sandwich cake tin
1 For the pastry, cream the butter and caster sugar until pale. Add the egg and, once combined, mix in the flour until smooth. Chill for 30 mins.
2 Roll the pastry between 2 sheets of floured baking paper, to the thickness of a pound coin, dust with flour and line the tin. Trim the overhang and chill the case for 20 mins.
3 Heat the oven to 180C Fan/Gas 6. Bake the tart case for 12 mins. Meanwhile, make the filling. Melt the butter and chocolate in a bowl set over a pan of simmering water, then set aside to cool a little.
4 Lightly beat the eggs, egg yolks and caster sugar. Pour the chocolate mixture onto the eggs, mix until smooth.
5 Spread the jam over the base of warm tart case, then pour in the filling. Bake for 25-30 mins until the centre is set with a slight wobble. Cool in the tin, then chill.
6 Before serving, transfer from the tin to a serving plate, bring to room temperature then dust with a little cocoa powder. The tart will keep well in the fridge for a couple of days.
هذه القصة مأخوذة من طبعة September 26, 2023 من Woman's Weekly.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة September 26, 2023 من Woman's Weekly.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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