brownie tart

the family (minus the brother) came over for lunch yesterday and for dessert, instead of baking the normal chocolate cake, i decided to go for something different. lo and behold! my first ever any kind of tart, that turned out to be a 'tart' because i started the day on the wrong side of the kitchen (read: robot malfunction) and wasn't in the mood to do anything anyways, but, since i woke up with every intention to bake, i cannot disappoint myself. *to hell with the robot!*

so, here, my first ever any kind of tart, called the brownie tart, served with freshly whipped, whipped cream...if you can call it that. i think i might have overbeaten the cream a tad because i found that it had somewhat separated, but tastewise, it was the samelah. only thing i should've stopped when i saw the soft peaks coming out...but, i didn't because i was angry...bla bla bla...lesson learnt, (a) don't whip any kind of cream when angry, (b) don't bake and (c) try to minimise on the anger. haha...!!

i took the recipe from one of my 500 series book called 500 pies and tarts, by rebecca baugniet.

alright friends, i shall now give you guys the recipe:

ingredients:
70g plain flour
½ tsp baking powder
½ tsp salt
85g unsweetened chocolate
85g unsalted butter
225g granulated sugar, i used castor sugar
2 large eggs, lightly beaten
1 tsp vanilla essence
115g fresh raspberries (seriously? i didn't put any...)

the how to:
1)  preheat oven to 175°C (350°F/gas mark 4).

2)  in a bowl combine the flour, baking powder and salt. set aside.

3)  in a medium saucepan, melt the chocolate and butter over low heat, stirring to combine, remove from heat and stir in the sugar, eggs and vanilla.

4)  add the flour mixture and stir until just combined. turn them mixture into a greased 24cm (9½ in) tart tin and bake for 20 minutes.

5)  transfer to wire ract to cool.

6)  garnish with fresh (fresh? seriously???) raspberries and serve with whipped cream.

here's the recipe for the whipped cream...

basic whipped cream
what you'll need:

235ml whipping cream, i had a 200ml box of whipping cream meant for *ehem* macarons waiting in the fridge and i used that one. :-p

1 tbsp icing sugar, i had to add a bit more

the how to:
1)  with an electric whisk, beat the cream in a large bowl until frothy.

2)  add the sugar and continue beating until soft peaks form and the cream has double in volume. (this is when you STOP!)

3)  do not overbeat. (o-kaaaayyy)

4)  whipped cream can be prepared up to 4 hours in advance.

there you have it ladies and gentlemen, my first ever any kind of tart.

enjoy!

i took the recipe book image from: www.cook-books.com.au