This is one for the chocolate lovers (myself included). It’s rich and indulgent, which is why I love it. I can be a bit of a brownie purist – no nuts, ever! – but here I make an exception. The biscuit base stays nice and crunchy, while the tangy, salted creme fraiche topping cuts through some of the richness. You can serve this while it’s still warm for something a little more gooey, but it’s much easier to slice if you let it cool completely.
Double chocolate brownie tart
Prep 5 min
Cook 50 min, plus cooling
Serves 12
For the base
270g bourbon biscuits
80g unsalted butter, melted
For the filling
90g dark chocolate
100g unsalted butter
2 large eggs
90g caster sugar
90g dark brown sugar
70g plain flour
½ tbsp cocoa powder, plus extra for dusting
½ tsp espresso powder
¼ tsp salt
To top
120ml double cream
Flaky sea salt
150g creme fraiche
Heat the oven to 180C (160C fan)/350F/gas 4, and line the base of a 23cm tart tin with baking paper.
Finely crush the biscuits in a food processor (or in a food bag with a rolling pin). In a bowl, mix the melted butter into the biscuits until well coated, then tip into the lined tin and use the back of a spoon to press the mix down firmly, going up the sides of the tin, too. Bake for 10 minutes, then remove and leave to cool while you make the filling.
Melt the chocolate and butter in a bowl set over (but not touching) a pan of simmering water.
Whisk the eggs and sugars in a bowl for a couple of minutes, until slightly paler in colour, then pour in the melted chocolate and stir to combine. Add the flour, cocoa powder, espresso powder and salt, and stir to make a smooth batter. Pour this over the biscuit base in the tin, then bake for 20-25 minutes, until the middle is just set. Take out of the oven and leave to cool completely.
To make the topping, lightly beat the cream and a big pinch of salt to very soft peaks, then fold in the creme fraiche and whip again until the mixture thickens. Spoon this on to the tart, then dust with cocoa powder and serve (if you’re having the tart warm, serve the cream on the side).
