Chocolate Brownie Tart with Chocolate Glaze
- Pastry for single crust 9-inch pie
- Brownie Filling:
- 1/2 cup - butter or margarine
- 3 ounces - unsweetened chocolate, coarsely chopped
- 3 ounces - semisweet chocolate, coarsely chopped
- 1 1/2 cups - Domino® Granulated Sugar
- 3 - eggs
- 2 teaspoons - vanilla
- 1/4 teaspoon - salt
- 3/4 cup - all-purpose flour
- Chocolate Glaze:
- 4 ounces - semisweet chocolate, coarsely chopped
- 1/3 cup - heavy cream
- 1 tablespoon - corn syrup
Preheat oven to 425° F. Line a 10-inch tart pan with removable bottom with pastry. Press in bottom and up sides of pan and trim edges if necessary. Line crust with foil and bake 9 to 11 minutes or until crust is partially set. Cool on wire rack.
To Prepare Brownie Filling:
Stir butter and chocolates in medium saucepan over low heat until melted. Cool slightly. Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes. Whisk in the chocolate mixture. Mix in flour.
Pour batter into prepared crust. Bake in 350°F oven about 40 minutes or until filling puffs around the edges and a cake tester inserted in the center comes out with moist crumbs attached. Transfer to a wire rack and cool completely.
To Prepare Chocolate Glaze:
Place chocolate in a medium bowl. In small saucepan, heat cream and corn syrup over medium heat until mixture comes to a boil. Pour hot cream mixture over chocolate. Let stand for 30 seconds to melt chocolate; gently whisk until smooth. Stir in vanilla. Let cool for 10 minutes. Spread glaze over cooled brownie tart.
Makes 12 servings.