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Caramel and Chocolate Brownie Tart




Source of Recipe


Recipe reprinted from Cooking at Home Magazine, February/March 2002 © Company's Coming Magazines Limited


Recipe Introduction


Brownie, butter tart and chocolate lovers are bound to swoon over this delightful dessert based on a nutty pastry. A bit of unsweetened whipped cream on the side is also a nice touch.


List of Ingredients




All-purpose flour 1 cup 250 mL
Icing sugar 1/4 cup 60 mL
Cold butter (or hard margarine), cut up 1/2 cup 125 mL
Finely chopped pecans 1/2 cup 125 mL
Egg yolks (large) 2 2
Cold water 1 tbsp. 15 mL
Butter (or hard margarine) 1/3 cup 75 mL
Can of sweetened condensed milk 11 ounce 300 mL
Brown sugar, packed 2 tbsp. 30 mL
Whipping cream 3 tbsp. 50 mL
Butter (or hard margarine) 1/3 cup 75 mL
Granulated sugar 1/2 cup 125 mL
Semi-sweet chocoate, chopped 3 ounce 85 gr.
Large egg 1 1
All-purpose flour 1/3 cup 75 mL
2 tbsp. 30 mL
Icing sugar, for dusting n/a n/a


Recipe



Processor Pecan Pastry:Process flour, icing sugar and butter in food processor until mixture is crumbly.


Add pecans. Pulse with on/off motion 2 to 3 times to combine. Add egg yolks and cold water. Process until dough forms a ball. Shape into flattened ball. Cover with plastic wrap. Chill for 30 minutes.Roll out on lightly floured surface to fit 10 inch (25 cm) tart pan with removable bottom. Line tart pan with pastry. Cover with plastic wrap. Chill for 30 minutes.Remove plastic wrap and place tart pan on baking sheet with sides. Lay 18 inch (45 cm) circle of parchment paper on top of pastry in tart pan. Press into tart pan. Fill with dried beans, rice or pastry weights. Tuck edge of paper under tart pan. Bake in 375°F (190°C) oven for 10 minutes.Carefully lift and remove parchment paper and dried beans. Bake for 10 minutes further until pastry crust is lightly browned around edge. Cool in tart pan.


Caramel Filling: Combine all 4 ingredients in large saucepan. Heat and stir on medium for about 10 minutes until mixture is pale caramel colour and thick enough to ribbon.* Cool slightly until thick enough to spread. Spoon into baked pastry crust. Spread evenly. Let stand for about 30 minutes until set.


Brownie Topping: Put butter and sugar into medium saucepan. Heat and stir on medium low, without boiling, until butter is melted and mixture is hot. Remove from heat.


Add chocolate. Stir until melted. Add egg, flour and cocoa. Mix well. Spread over caramel filling. Bake in 350°F (175°C) oven for 25 to 30 minutes until just set. Cool in tart pan. Cover. Chill for at least 2 hours or overnight. Remove from tart pan. Dust with icing sugar. Serve at room temperature. Serves 10.


* The caramel is the right consistency when you lift it with a spoon and, as it falls back into the saucepan, it makes and holds a ribbon-like shape on the surface for a few seconds.