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Brownie Tart with Espresso Cream Recipe

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This recipe for Brownie Tart with Espresso Cream, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Allen
Added: Sunday, November 11, 2007


1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 1/2 tsp vanilla extract
3/4 cup all-purpose flour


1 1/4 cup heavy (or whipping) cream
1 Tbsp espresso powder
1/4 cup confectioner's sugar
2 tsp vanilla extract
3 oz cream cheese (or, if you have an 8 oz block, just cut it in half), softened
Garnish: Unsweetened cocoa powder (optional)

Preheat oven to 375. Generously grease a 9", removable-bottom tart pan.
Make base: In a large bowl, whisk together the sugar, cocoa and butter. Whisk in the eggs one at a time just until blended; whisk in vanilla. With a spatula, fold in flour just until blended.
Spread batter in tart pan, and bake on the center rack of oven for 20 to 25 minutes, until center is just firm to the touch. Cool on a wire rack.

Make topping: In a medium bowl, beat cream and espresso powder on medium-high speed until cream holds soft peaks when beaters are lifted; beat in confectioner's sugar and vanilla until stiff peaks form. In a small bowl, using the same (uncleaned) beaters, beat the cream cheese until smooth, then beat 1 minute more. Scoop out a little whipped cream with a spatula and mix it into the cream cheese to lighten it, then gently fold this mixture in the remaining whipped cream until blended. Spread over cooled brownie base. If desired, place about 1 tsp cocoa powder in a small sieve and sprinkle lightly over tart. Serve immediately or chill.

Number Of Servings:
Number Of Servings:
8 to 12




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