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Brownie Tart: Preheat your oven to 350 degrees F (180 degrees C).
Butter, or spray with a nonstick vegetable spray, a 9 inch (23 cm)
round tart pan with a removable bottom (can also use a spring form pan). Line the bottom of the pan with
parchment paper. Place the tart pan on a larger baking sheet.
Place the pecans (or walnuts) on a baking sheet and bake for about 8 minutes or
until lightly brown and fragrant. Let cool and then coarsely chop.
In a
heatproof bowl (preferably stainless steel), placed over a saucepan of
simmering water, melt the butter and chocolate. Remove from heat and,
using a wire whisk, beat in the cocoa powder, sugar, and vanilla extract until incorporated. Add the eggs, one at a time,
beating until incorporated. Whisk in the
cream cheese, just until small pieces remain. Stir
in the flour and salt. Finally, stir in the chopped nuts. Pour the batter into the tart pan and
smooth the top with an offset spatula or the back of a spoon.
Bake for
about 30 to 35 minutes or until the batter has set.
If
you insert a toothpick
into the center of the brownie it should come out with a few moist crumbs
clinging to the toothpick. Remove from oven and place on a wire rack to cool completely. If
desired, dust the top of the tart with unsweetened cocoa powder before serving.
This tart
can be stored in the refrigerator for about one week or it can be frozen.
Makes about 12
servings.
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