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Brownie Shortbread Tart

Source of Recipe

justmecookin (sarah)


List of Ingredients

Shortbread Crust
3/4 cup all-purpose flour
1/3 cup cornstarch
1/2 cup butter, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

Brownie Filling
6 tablespoons butter
3 ounces unsweetened chocolate
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup pecans, coarsely chopped


Recipe

Prepare Shortbread Crust: Preheat oven to 350 degrees F. On waxed paper, combine flour and cornstarch. In large bowl, with mixer at medium speed, beat butter and sugar until creamy. Beat in vanilla. With mixer at low speed, beat in flour mixture just until evenly moistened and crumbs form. Place crumbs in 9-inch tart pan with removable bottom.

Place a sheet of plastic wrap over crumbs and smooth evenly over bottom and up side of pan. Discard plastic wrap. With fork, prick bottom and side of tart shell at 1-inch intervals to prevent puffing and shrinking during baking. Refrigerate 10 minutes or until firm.

Bake crust 20 minutes or until lightly browned. Transfer pan with crust to wire rack. Do not turn oven off.

Prepare Brownie Filling: In 3-quart saucepan, melt margarine or butter with chocolate over low heat, stirring occasionally. Remove saucepan from heat and stir in both sugars. Stir in eggs, 1 at a time. Stir in flour, vanilla, salt, and pecans. Spoon mixture into prepared crust and spread evenly.

Bake tart 16 to 18 minutes, until top is set. Cool tart in pan on wire rack 1 hour to serve warm, or cool completely on rack to serve later.