Brownie-Almond Tart
Source of Recipe
Unknown
List of Ingredients
- -- Almond Crust --
- 5 Tbsp butter (or margarine)
- 1/3 cup confectioners' sugar
- 2/3 cup all-purpose flour
- 1/4 cup ground, toasted almonds
- *
- -- Chocolate Filling --
- 2 ounces unsweetened chocolate squares
- 1/2 cup butter (or margarine), cut up
- 1/2 cup granulated sugar
- 3 large eggs
- 1/3 cup heavy or whipping cream
- 1/3 cup light corn syrup
- 1 Tbsp flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- *
- 1 Tbsp confectioners' sugar
- *
- -- Chocolate Drizzle --
- 1 ounce semisweet chocolate square, chopped
- 1 tsp butter (or margarine)
- *
- Fresh raspberries, for garnish (optional)
Instructions
- Make almond crust: Heat oven to 350 degrees (F). Beat butter in a large mixing bowl on medium speed until creamy; beat in confectioners' sugar. At low speed, beat in remaining crust ingredients until coarse crumbs form. Press into bottom of an 8-inch springform pan. Bake 20 minutes until lightly browned. Cool 10 minutes on a wire rack.
- Make chocolate filling: Meanwhile, melt chocolate and butter in a medium microwave-proof bowl on HIGH 1 to 1-1/2 minutes; stir until smooth. Whisk in remaining filling ingredients.
- Pour filling over almond crust. Bake 35 to 40 minutes, until a toothpick inserted in center comes out barely clean. Cool in pan on a wire rack. (Can be made ahead. Cover and freeze up to 1 month.) Run knife around edge; remove side of pan. Dust top of brownie with confectioners' sugar.
- Make chocolate drizzle: Place chocolate and butter in a small microwave-proof bowl and microwave on HIGH 1 to 1-1/2 minutes, until melted. Stir until smooth. Cool slightly.
- Spoon melted chocolate into a plastic storage bag; cut a very small hole in one corner and drizzle over top of tart. Let stand until chocolate is set, about 30 minutes. Cut into 12 wedges.
Serve with raspberries, if desired.
Makes 12 servings.
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