This Over-The-Top Chunky Chocolate Brownie Tart is from April's Super Food Ideas Magazine. I made it in the afternoon and took it to Quilting, where upon it was declared quite Over-The-Top, but utterly delicious.
The tart is made in a fluted flan tin with a removable base, but if you don't have one, you can use a spring-form tin, or even a plain cake tin. I would make a firm cardboard base, covered with foil and/or baking paper, with baking paper handles underneath poking out, so the tart can be lifted out after it is baked.
I used two packets of Kingston biscuits: a Kingston is two smallish coconut biscuits sandwiched together with chocolate cream. I didn't even use a blender or food processor, I just put them in a plastic ziplock bag and used the heaviest glass olive oil bottle to crush them. They are very crushable, though I did need to break up the chocolate cream somewhat. If you can't buy Kingston Biscuits substitute 400g of your favourite biscuits.
The brownie filling is studded with chocolates before it is baked. I used a box of Favourites as specified by the recipe, but you could use 160g of any chocolates. I cut the whole 320g of mini chocolates on an angle and arranged them with the cut side up. Waste not, want not.
And that's it. It is a quick and doubly delicious chocolaty treat. They suggest serving it with a scoop of vanilla ice-cream. Whatever you choose, it is definitely Over-The-Top. It serves 10, but could easily serve 12-16: you only need a wafer thin slice.
Over-The-Top Chunky Chocolate Brownie Tart serves 10-16
- 2 x 200g packets of Kingston Biscuits
- 50g butter, melted and cooled
- 100g butter extra, chopped
- 100g good dark chocolate, chopped
- 3 eggs, lightly beaten
- 2/3 cup (140g) caster sugar
- 1 cup (150g) plain flour
- 1/3 cup Dutch processed cocoa powder
- optional: 1/4 tspn salt flakes
- 2 tspn vanilla paste or extract
- 1/2 320g box of Favourites chocolates
Grease a 3cm deep, 24cm round loose based fluted flan tin. Place on a baking tray for stability.
Process or crush the biscuits then add the 50g of cooled butter and mix/process until well combined.
Press evenly over the base and sides of the flan tin. I used the base of a small glass to compact the biscuits firmly. Refrigerate while you make the brownie filling.
Place the 100g butter and dark chocolate in a bowl and microwave on High for 30 seconds, then stir. Repeat at 20 second intervals, stirring. It is best to err on the side of not quite melted and stir till smooth: chocolate burns quite easily. Cool slightly, then add the eggs and whisk till combined
Now heat the oven to 180*C/160*C fan-forced. Sift or whisk the flour, sugar, cocoa and salt together.
Add to the chocolate mixture in 2 parts, folding firmly together. Add the vanilla and stir for a final time. Spoon into the prepared biscuit base and smooth the top. If it is a little stubborn, use the back of a large spoon, dipped in very hot water and dried before you smooth.
Remove carefully from the flan tin, cut into wedges and serve with any accompaniments you like. I think a light dusting with icing sugar would be lovely.
Next week: TimTam Tart