Brownie tart with coffee cream and toffee shards
Get ready for bonfire night with this delicious sweet treat - and it's easier than it looks to make.
- 250g digestive biscuits, whizzed in a food processor or bashed into crumbs
- 195g unsalted butter, divided
- 300g dark chocolate (70%), broken into pieces
- 3 free-range eggs, beaten
- 150g caster sugar
- 125g soft brown sugar
- 1 tsp vanilla essence
- 125g plain flour
- Candles to decorate (optional)
For the toffee shards
- 200g caster sugar
For the coffee cream
- 125g mascarpone
- 200ml double cream
- 3 tbsp fresh espresso coffee or coffee liqueur
- 1-2 tbsp icing sugar
You’ll also need
- Pastry brush
- 2 baking trays lined with foil or silicone mats
- Electric hand mixer
- 23cm springform cake tin lined with compostable baking paper
For the toffee shards, put the sugar and 2 tbsp water in a small heavy-based pan. Stir over a low heat until the sugar dissolves, brushing any spatters down the sides with a wet pastry brush, then turn the heat to high and boil for 4-5 minutes until the syrup is deep golden brown (see Know How). Swirl the pan now and then if it starts to caramelise unevenly, but don’t stir.
Remove from the heat and plunge the base into cold water for 10 seconds to stop the caramel cooking (careful – it will steam). With a metal spoon, drizzle the caramel over the prepared trays in flame shapes. Leave to set (at least 1 hour).
For the tart, put the biscuit crumbs in a bowl. Melt 50g of the butter, then add to the crumbs and stir well until they are evenly moistened. Press into the base of the prepared tin. Chill for 20 minutes.
Meanwhile, melt the remaining butter and chocolate in a bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Set aside to cool for 5 minutes.
Beat the eggs, sugars and vanilla with an electric hand mixer for 3-4 minutes until pale and creamy. Carefully fold in the cooled chocolate mixture, followed by the flour and a pinch of salt, until just combined.
Heat the oven to 160ºC fan/gas 4. Pour the brownie mixture over the biscuit base, then bake for 30-35 minutes until risen and just firm in the centre (it will firm up as it cools). Turn off the oven and allow the tart to cool in the oven with the door ajar for 20 minutes. Carefully remove from the tin and cool completely.
Just before serving, make the coffee cream. Put the mascarpone, cream, coffee or liqueur and icing sugar in a large bowl and whip with an electric hand mixer until smooth and the mixture forms soft peaks.
Put the tart on a serving plate and top with the coffee cream. Gently peel the toffee shards off the tray and arrange in the cream, pressing them down gently so they stand up in a bonfire design. If you like, pop a few birthday candles into the middle of the shards and light them for a bonfire effect.