A rich brownie base tart topped with decadent & creamy chocolate French Silk and finished with luscious whipped cream.
Honestly, she’s so pretty, so elegant… any additional babbling here would take away from her sheer magnificence.
Actually I will give you one thing here… this is rich. I mean really rich and decadent. But then again you wouldn’t expect anything less from something this amazing.
I’m a chocolate lover all the way. Growing up I wasn’t allow to have much chocolate as it well, gave me bloody noses. Trust me, it sucked as I LOVED chocolate. This went on for years until one day it just well…stopped. Not going to lie, when it finally stopped for good I kind of went overboard and gorged myself on chocolate to the point I was sick for days.
Lesson learned. Now I eat it but maybe once a week if that and it’s always just a little bit. This French Silk tart was the first thing I made when I realized I no longer had a reaction to chocolate. I combined my new love of rich brownies with a creamy chocolate mousse to create what I think is the most perfect dessert.
Oh hey wait a minute.. there’s strawberries on that!!! Yep 🙂 Right before I piped on the whipped cream I added a chilled strawberry glaze and slices of fresh berries.
Since I didn’t have the time to make chocolate curls, I opted for mini chips…
- 1 recipe for 8x8″ pan of brownies
- 6 tablespoon butter, softened
- 1/2 cup sugar
- 3 ounces unsweetened chocolate melted and cooled
- 1/4 cup semisweet chocolate, melted and cooled
- 1 teaspoon chocolate extract
- 2 large eggs, pasteurized
Stabilized Whipped Cream
- 2 teaspoon unflavored gelatin
- 1 tablespoon + 1 teaspoon cold water
- 1 cup whipping cream
- 1/4 cup sifted powdered sugar
- 1 teaspoon vanilla extract
- chocolate curls or mini chips
Mark the tart
- Prepare the brownie batter per your instructions (you want fudgy type).
- Pour the batter into an ungreased 10” tart pan with removable bottom, making about a 1” layer of batter. You’ll have extra batter if you make a 9×13″ pan so you can either make mini tarts or just make a small batch of regular brownies.
- For the large tart, bake about 20-25 minutes or when an inserted toothpick comes out mostly clean. For the mini ones, bake for about 12-17 minutes
- When they are completely cool, if it’s not an even layer, lightly press down on the brownie to make it even.
- Cream the butter and sugar until fluffy.
- Add in the cooled chocolate and extract. It won’t look completely smooth yet but it will when you’re all done.
- With your mixer on low, add in the eggs.
- When they are all incorporated, increase the speed scraping the sides as you go.
- Once it’s all puffy and fluffy, spread it out into the tart pan taking it all the way to the edges. You can mound it or make it flat; your preference.
Stabilized Whipped Cream
- Put the mixing bowl and whisk attachment in the fridge for 30 minutes to an hour. You want them ice cold!
- In a small microwave bowl, combine gelatin and water; let stand until thick ~about 1 minute.
- Microwave for 20-30 seconds just until the gelatin dissolves and it’s not grainy. Do not allow this to set.
- Whip the cream with the sugar and vanilla until slightly thick. ~1 minute
- While slowly beating, add the gelatin to the cream.
- Whip at high until stiff.
- Pipe the whipped cream on top, top with chocolate curls.
- Refrigerate for at least 4 hours.
Because this recipe uses RAW EGGS, make sure you purchase the pasteurized eggs. These are found in most large grocery stores and deemed safe to eat per Wikipedia and the Dept of agriculture