Brownie Tart with Chocolate Pockets-For my 'Sweet day'

'Its a GIRL'!! 

These were the magical words I heard exactly one and a half years back. All through my pregnancy I was sure we were having a boy..I don't know why..I guess it was just a stupid instinct. I was so sure that even till the 9th month we could not think of a girl name.

I kept insisting Vishal to think of one in case we had a girl. Finally 'Vaanya' was suggested by Amma(mother-in-law) and we instantly liked it. 

Vaanya means Gracious gift of God' and she sure is the most beautiful and the most precious gift from the Almighty. We as parents feel so blessed and thank God for sending us an angel. 

Today as she turns one and a half years old, I wonder where time flew. Just yesterday she was this tiny baby  who could not move and today she is so swift that I can't keep up to her!! She is learning a new word everyday and says the most sweetest things in her most beautiful voice. 

Daughter are truly a blessing to parents. May God bless her abundantly always.

Daughter are angels sent from above to fill our heart with unending love-- J. Lee

This Brownie Tart is essentially a brownie baked in a tart tin. It is dense in texture as any brownie is meant to be. The chocolate ganache filled pockets which just melts in your mouth is the biggest 'Brownie point' about this bake.

Recipe Source: Adapted from Joy Of Baking

Ingredients: Makes a 9 inch brownie tart

• 1 cup walnuts, toasted and chopped into pieces
• 1/2 cup(100 gms) unsalted butter, in room temperature
• A little less than 1/2 cup(85 gms) dark chocolate
• 1/2 cup cocoa powder
• 1 cup sugar, powdered
• 3 eggs
• 2 tsp vanilla extract
• 1/2 cup(85 gms) cream cheese or finely mashed Paneer
• 1/2 cup refined flour
• 1/4 teaspoon salt

Ganache:For the chocolate pockets

• 1/4 cup semisweet chocolate, coarsely chopped
• 3 tbsp cream

Procedure:

Preheat oven to 170 degree Celsius and toast walnuts for 8-10 minutes until lightly browned. Cool and chop into small pieces.
Reduce the temperature to 165 degree Celsius.

Grease a 9 inch tart pan with a removable bottom, and line the bottom of the pan with parchment/butter paper.
Melt chocolate on a double boiler or microwave for 1 minute. Mix in the butter.

Transfer to a larger bowl and mix in the cocoa powder and sugar in the chocolate mixture.
Add eggs, one at a time, beating well after each addition.
Now mix in the cream cheese/mashed paneer. You may have to use a mixer to get a smooth consistency.
Add the flour and mix just till incorporated. 
Stir in the nuts.

Pour the batter in the tart pan and spread it evenly with a spatula or the back of a spoon. The batter will be quite thick and will fill the pan almost to the top.
Place the tart pan onto a large baking sheet to catch any drips.

Bake for 30-35 minutes or till a toothpick inserted in the middle comes out clean. 
Remove from oven and place on a wire rack to cool.

Make the Ganache while the tart cools:
Place the chopped chocolate in a small bowl.
Heat the cream in a small saucepan over medium heat and bring it to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

Make holes carefully on the top of the brownie tart with a greased spoon end or a small round cookie cutter or with a small melon scooper, like I did. 
Now fill the holes with the prepared ganache.
The ganache may sink as it cools so add more as required. 
Let the tart cool completely and then cover and refrigerate. 
Best to make this tart a day before serving to allow the flavors to blend.

Linking this recipe to 60 days to christmas

and Christmas event

Happy Brownie-tart Eating

Amrita