Praline Fudge Tart

Praline Fudge Tart

Charmaine Anderson


I took a nut brownie recipe and turned it into a Praline Tart.  It is an easy little recipe that turns out elegant and you only need a small piece.


 


PRALINE
Melt 6 tbsp butter in a saucepan. Add 3/4 cup brown sugar, 2 tbsp heavy cream and boil and stir slowly for 1 ½ minutes.  Add ½ tsp. vanilla. Pour into the bottom of a 9 inch spring form pan, sprayed generously with Pam, especially the corners. Chop (big pieces) 1 cup of pecans or toasted almonds and sprinkle evenly over the syrup.


FUDGE CAKE
¾ cup semisweet chocolate chips
6 tbsp butter
3 tbsp cocoa - Dutch process is nice and rich here but any will do.


Microwave the butter in a glass bowl until melted and add the chocolate chips and stir until melted (the butter should be warm enough to do the job). Add the cocoa and blend well. Add ¾ tsp vanilla.
In a different bowl, beat 2 large eggs for 2 minutes until thick and lemon colored. Add 6 tbsp. sugar one tbsp at a time for another minute. Continue beating adding 2 tbsp honey for 1 minute more. Fold the chocolate into the mixture with ½ cup. flour. Pour over the nuts and bake:


325 for 20 minutes.  It took exactly 20 in my oven but the top should be solid.


Run a knife around the edge and unhook the spring right out of the oven. Immediately turn onto a plate and remove the bottom pan. Scrape off any syrup sticking to the pan and smooth onto the cake. Serve warm (but not hot) or room temperature. Serves 10 with ice cream or whipped cream. 


Easy
10 servings
20 minutes prep and 20 minutes cook                                                   


charmandy@comcast.net         
84037   801-682-8864 
http://charmainesgibblegabble.blogspot.com

Thermador Recipe - Praline Fudge Tart
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