Who doesn’t loves brownies?! And how about cookie crust to hug all that? Combine the two and you have Fudgy Pudgy Brownie Tart. Top it with salted caramel ice cream…a dream come true!
I started by making the dough; to see how I made the dough check out this post. I kneaded the dough until it became smooth; this is how I shaped it:
Since the dough had been pre-shaped to round, it was really easy to roll it out. For this task I love using my fondant rolling pin as its heaviness rolls out an even dough thickness.
One of the things that I put in my list for new resolutions this coming year is to follow instructions to the fullest, especially when it comes from Rose. I highly recommend to use the transfer dough method on page 225, unless you would like your dough to end up like mine did, torn up and totally uneven. Lesson learned here, check!
The tart finished baking after 40 minutes. For extra fudginess, I let the tart cool in the refrigerator over night. To serve the tart, the outer rim had released easily without the need of the hot wet towel method mentioned in the book. I just held the tart with one hand and with the other hand I lightly pressed the rim.
This recipe is so easy to make, and the results are so impressive that really we all ate silently, and agreed that it was heavenly chocolaty!
This tart is so addictive that my friend said that she”ll need a 12 steps program after eating this! Still aren’t convinced about making these?…so what are you waiting for?