Recipes

Flourless Strawberry Brownie Tart

June 24, 2015

RECIPE: Flourless Strawberry Brownie Tart

Strawberries

Chocolate is a magical ingredient. I remember in culinary school, when we were learning all about mousses, you needed to get your sugar to a certain temperature, you needed gelatin and all sorts of stabilizers and it ended up feeling very complicated. Then there was chocolate mousse, the holy grail of mousses. And it was SO simple. Whisk some eggs, boil some sugar, melt some chocolate and whip some cream and before you know it, you have deeply decadent chocolate mousse that is light and ignition to an unpleasant night for the lactose intolerant who forgot to take a pill in the hopes that having just one spoonful at a time (over the course of hours) be any harm. But that’s really a story for another day, or to never actually see the light of day. The whole point of that was that chocolate is unique ingredient.

Flourless Strawberry Brownie Tart

In a way, it is quite similar to butter that it melts at high temperature and is hard when it’s cold. But unlike butter, chocolate gets REALLY hard when it’s cold. So when you’re mixing chocolate in at the melted stage and incorporating it in amongst all of the tasty ingredients, you create a network of little tiny, itty bitty chocolate building blocks that, once set, will keep everything in place. For that reason, it’s why it’s so common to find flourless brownies. Brownies that are ooey and gooey and full of joy. They may not rise miles into the sky, but they are fudgy and dreamy and heavenly.

Flourless Strawberry Brownie Tart

Over the years I have made many brownies. Brownies from a box. Brownies from Ina Garten. Brownie recipes I’ve made up. Brownie recipes I’ve found online. Brownies from all over. All the brownies. I don’t go out of my way to make flourless brownies because I’m gluten free (because I’m not) or to be healthy. I often make them because I don’t have enough flour at home or because I really just don’t feel like dipping into the flour bin and get white dust everywhere. However, if you were to add just a hint of flour and baking powder to this recipe, you’d get a regular batch of brownies.

Flourless Strawberry Brownie Tart

But I like my brownies gooey. If a recipe said that they should be baked for 25 minutes, I would bake them for 20. I hate overdone brownies. If I wanted chocolate cake, I would make chocolate cake. If I wanted something dry, I would just eat a cracker. Brownies NEED to be moist. They need to be chewy. Then need to melt in your mouth. They need to be loaded with chocolate. And they NEED to be fudgy and ooey and gooey. There is no other way.

Flourless Strawberry Brownie Tart

Maybe a month ago we had some friends over for a game night…where we ended up not playing any actual games and instead just drank and ate all night. Which I have no problem with. Although, I do love a good game of Balderdash! or Cards Against Humanity. Anyways, I decided that I would make some brownies to snack on. I also had some strawberries about to turn all gross on me. Just like those cleaning out the fridge soups, this was sort of a cleaning out the fridge brownies, except I only used one thing from the fridge (two if you count the eggs…ok, three with the butter, but you know what me…STOP JUDGING ME!).

Flourless Strawberry Brownie Tart

They smelled fantastic and tasted amazing. I was quite pleased. However, some things that I noticed were that I wanted a bit more strawberry flavor in them. Originally I just halved the strawberries and plopped them on top of the batter. But because this is flourless and the halves were heavy. They sunk a bit and when you lifted up a piece with a giant chunk in it, it broke apart. They also needed more than a few hours to set at room temp (mostly because I underbake my brownies). So those were all things I knew I needed to address when it came to finally make them again.

Flourless Strawberry Brownie Tart

And make them again I did. To add more strawberry flavor, I mixed in some strawberry preserves into the jam. I also sliced the strawberries thin so they wouldn’t put too much weight onto the bed of brownie batter. I also found it best to cool the brownies to room temperature and then pop them into the fridge to chill and set up a bit more to make it easier to cut. Using the tart pan was mostly because it was pretty, but what ended up happening was a very cool “happy accident.” The brownie batter creates a thing crust layer on all the parts touching the tart pan. The rest remains gooey, making it even more tart like. A shell and filling all at once! As Ina Garten would say, “How easy is that!?”

Flourless Strawberry Brownie Tart

Flourless Strawberry Brownie Tart
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Technically, this is only a tart because it's baked in a tart pan. I do this because it looks pretty. But you can easily bake them in a brownie pan the old fashioned way. It's brownies. Just enjoy them.
Servings Prep Time
8 wedges 20 minutes
Cook Time
50 minutes
Servings Prep Time
8 wedges 20 minutes
Cook Time
50 minutes
Flourless Strawberry Brownie Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Technically, this is only a tart because it's baked in a tart pan. I do this because it looks pretty. But you can easily bake them in a brownie pan the old fashioned way. It's brownies. Just enjoy them.
Servings Prep Time
8 wedges 20 minutes
Cook Time
50 minutes
Servings Prep Time
8 wedges 20 minutes
Cook Time
50 minutes
Ingredients
Servings: wedges
Units:
Instructions
  1. Preheat the oven to 375ºF.
  2. For this recipe, I find it very helpful and efficient to measure pretty much everything out before I actually start doing anything. That canola oil and butter can be combined in a small saucepan. The dark chocolate should remain by itself. Put the sugar in a large bowl (you'll be adding to it). The egg and vanilla extract can be combined (don't whisk). Whisk the cocoa powder, instant coffee and kosher salt together in small bowl.
  3. In a small saucepan, combine both the canola oil and butter. Heat over medium low heat until the butter has melted into the oil. Give a quick little stir to combine even more.
  4. Now it's time to slide in all that chopped chocolate. The smaller the pieces of chocolate are, the quicker the chocolate will melt. Shimmy the saucepan back and forth to let the chocolate submerge into the hot liquid. Turn the heat off and let the mixture site for a minute or two.
  5. Whisk the chocolate, oil and butter together until smooth. If you find that you have some large chunks of chocolate, turn the heat on low, whisking constantly until the chunks are no more.
  6. Pour the warm chocolate mixture over the bowl of sugar, using a rubber spatula to scrape every last bit of goodness out of the pot and into the bowl. Whisk the chocolate and sugar together until it's fairly cohesive (it will still look somewhat grainy).
  7. Now you can go and whisk in the egg and vanilla extract. Do this until it's smooth(ish).
  8. Dump the combined cocoa, coffee and salt into a sieve over the chocolate mixture and gently sift in the dry ingredients making sure there are no lumps of cocoa. Press through with your fingers and what's left is usually just the kosher salt that's a bit too big to fit through, but if that's all that's left, then just flip it out into your chocolate goodness bowl.
  9. You can whisk all this together, but I find a rubber spatula works best. The batter is very thick and will get stuck in the tines of the whisk. When you are mixing with the spatula, be careful and go slowly. If you go in all rough and tough, the cocoa will throw a fit and explode in your face and make a complete mess of your kitchen. I know this from experience. Cocoa loves to be lulled into the wet ingredients.
  10. Once the cocoa mixture is incorporated in, add in the preserves and the entire mixture until there are no lumps and everything is just peachy. You don't have to worry about overtaxing since there is no flour.
  11. For this particular recipe, I used a fluted 9" tart pan with removable bottom. Lightly spray the pan with cooking spray and place a circle of parchment on the bottom and then spray the top of that.
  12. Pour the batter into the greased tart pan and use an offset spatula to spread it out evenly. Pick it up a few inches off the surface and drop it back down to help burst any air bubbles and enhance the evening out process.
  13. Slice the strawberries, about 1/8" in thickness and arrange on top of the batter. If the slices are too thick, they will sink to the bottom and your brownie will fall apart.
  14. Once you have lovingly arranged the bright red fruit around your tart, it's time to pop it into the oven for 45-50 minutes. Rotating halfway through.
  15. Remove and let cool on a wire rack. Carefully remove the tart from the pan and peel off the parchment paper. Dust with powdered sugar and serve.
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