Brownie tart Recipe

Name: Brownie tart
Prep time: 50 min
Cook time: 45 min
Total time: 95 min
Yield: 6
Cuisine: Korean
Ingredients: Tart sheet; 75g Unsalted butter; 50g Brown sugar; a pinch of Salt; 1 Egg yolk; 150g Cake flour; 35g Almond powder; 1g Cocoa powder; Brownie; 140g Dark chocolate; 40g Unsalted butter; 40g Brown sugar; 30g Milk; 2 Eggs; 20g Plain flour; 100g Raspberry chocolate

by Cooking Tree 2022-10-03

written by Cooking Tree Published: 2022-10-03Updated: 2023-06-26

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In Cooking Tree, Brownie tart is on the menu, and we’ll show you how to make it from scratch.

I made a baked brownie tart by putting sweet brownies in a tart~
I cut the tart dough long and put it on top and baked it to make a pattern, but I think it’s good that the brownie is kept clean so that it doesn’t swell too much~^^

The tart sheet is brittle and hard to work if it is not hardened in the refrigerator.
I think you can make it easily if you bake it without putting it on top.

I chopped chocolate with raspberry and put it under the brownie dough and baked it, but when I eat it, it melts softly and the sweetness doubles~*^^*

I think it’s the perfect tart when you want a really sweet dessert~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Brownie tart
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Rating: 5.0/5
( 36 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Tart sheet

75g Unsalted butter
50g Brown sugar
a pinch of Salt
1 Egg yolk
150g Cake flour
35g Almond powder
1g Cocoa powder

Brownie

140g Dark chocolate
40g Unsalted butter
40g Brown sugar
30g Milk
2 Eggs
20g Plain flour
100g Raspberry chocolate

Instructions

Soften the butter, add brown sugar and salt, mix, add the egg yolk, mix, and sift the powders.
Mix it into a lump, roll it out and put it in the refrigerator for 30 minutes.
Cut the dough slightly larger than the size of the tart sheet, put it in a mold, shape it, poke a hole in the bottom with a fork, bake in a 170 degree preheated oven for 15 minutes, and cool.
Knead the remaining dough again, roll it out and put it in the refrigerator.
Put dark chocolate and unsalted butter in the microwave for 30 seconds and 10 seconds each, turn 3 times, mix, add brown sugar and milk, mix, then add eggs.
Add wheat flour and mix.
Place the raspberry chocolate cut into small pieces on the tart sheet, pour the dough and flatten it. Cut the remaining dough lengthwise and place it on the dough, trim the edges, and bake in an oven preheated to 160 degrees for 30 minutes.

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