Alone, or topped with your favourite sweets or nuts, these Fudge Brownie Tarts hit the sweet spot. They’re flaky, chocolatey, and delicious!
Prep Time: 40 mins • Bake Time: 20 mins • Makes: 16 tarts
INGREDIENTS
Buttermilk Tart Shell Crust
- 2 cups + 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2/3 cup cold butter
- 5–7 tablespoons cold buttermilk
Brownie
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- Toppers – caramel, Oreo cookie pieces, mini chocolate chips, etc., optional
DIRECTIONS
- Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
- Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
- Add buttermilk 1 tablespoon at a time and combine dough until the mixture leaves the sides of the bowl.
- Form dough into a ball, then, on a floured surface, flatten it into a disk shape. Cover with plastic wrap and allow to chill in the fridge for 30 minutes.
- Heat the oven to 375°F.
- In a large bowl, melt butter in the microwave on HIGH for 30 seconds, stir and repeat if necessary until most of the butter is melted.
- Whisk in sugar and cocoa. Add eggs and vanilla and mix well. Fold in the flour until it is completely blended into the cocoa mixture. Set aside.
- Take the dough out of the fridge and remove the plastic wrap.
- Using a rolling pin, on a floured surface, roll the chilled dough to 1/8-inch thick.
- Using a round or fluted cookie cutter, cut out circles of pastry. The larger the circles, the deeper the tart shells will be. They should be at least as wide as the opening of muffin pan holes. Gently slide the circles of cut pastry into each muffin hole. Carefully press on the edge between the bottom and the sides to make sure there are no air bubbles stuck between the pastry and the pan.
- Fill each tart shell three-quarters full of the brownie mixture.
- Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Take out of the oven and immediately sprinkle with chocolate chips, caramel pieces, or gently press cookie pieces into the brownie whilst still hot.
- Allow to cool for 2 minutes in the pan then gently remove to finish cooling on a wired rack.
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