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Brownie tart:
Place chocolate in a saucepan and melt over hot, not boiling water, stirring
frequently until soft and smooth. Pour melted chocolate and butter into a
medium size bowl. Whisk in cocoa, sugar until thoroughly incorporated. Add
eggs, one by one, beating well after each addition. Beat in vanilla and
cream cheese until small pieces remain. Fold in flour and salt and mix until
the flour is incorporated. Add chopped nuts or pecans and mix.
Grease a removable bottom tart pan (9 in / 23 -25 cm) and line the bottom of
the pan with greased parchment paper. Place pan on a baking sheet and pour
brownie mixture and spread it evenly with an offset spatula. Bake in the
middle of a preheated oven to 325°F (175°C) for 30 - 35 minutes or until
tester comes clean when introduced 1.5 inch (3 cm) from the sides of pan.
Remove from the oven and cool over a rack for 5 minutes.
Grease the end of a wooden spoon (½ in /1 cm) and make holes every 1.5 inch
/ 3 cm by introducing and twisting the end of the spoon into the brownie.
This must be done carefully to prevent the tart from tearing.
There will be 25 - 30 holes. With a small spoon fill each hole with ganache.
The ganache will dry and sink as is cools. Add more ganache to the holes as
needed. Cool tart completely, cover and refrigerate. It is better to
prepare this tart the day before, so flavors will have time to blend. This
tart will keep in the refrigerator for 2 weeks.
Ganache:
Place chopped chocolate in a bowl. Heat heavy cream until it starts to
boil. Pour immediately over the chopped chocolate and allow to stand for 5
minutes. Stir until mixture is soft and smooth.
Before serving garnish with black and/or white chocolate shavings.
Optional: Serve with vanilla ice cream
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