Brownie Macadamia Tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø). For the brownie base chop the nuts coarsely. Break 150 g chocolate into pieces. Melt with 125 g butter in a saucepan while stirring at low heat.

2. 2

   Beat the eggs and sugar with the whisk of the mixer for approx. 3 minutes until creamy. Add hot chocolate butter while stirring. Mix flour, cocoa and baking powder. Quickly stir into the chocolate mixture.

3. 3

   Pour into the mould and smooth it down. Ca. 1⁄3 Spread nuts on top. Bake in a hot oven for about 18 minutes. Take out and let cool down.

4. 4

   For the nut topping, lightly caramelise the remaining nuts and honey in a pan while stirring. Spread on a sheet of baking paper and let it cool down. For the ganache, break 150 g chocolate into pieces.

5. 5

   Bring 150 g cream to the boil and remove from the heat. Melt chocolate in it while stirring. Let it cool down.

6. 6

   For the filling, whip the sour cream and 150 g cream until stiff with the whisks of the mixer. Stir the fruit spread until smooth and fold loosely into the sour cream with a tablespoon. Carefully remove the brownie base from the mould.

7. 7

   Spread the sour cream on top. Chill for about 30 minutes.

8. 8

   Carefully spread the ganache on the sour cream. Sprinkle caramelised nuts over it. Keep cool until serving.

Nutrition Facts

KCAL
400 kcal

CARBS
29 g

FATS
28 g

PROTEINS
4 g