I love tarts and I love brownies …… and after countless attempts I found the perfect recipe for brownies batter.
I’m sure each of you has his own recipe for the perfect pastry and brownies batter …..
You can try your favorite recipes for the two doughs, and then assemble the cake, but I recommend you to try mine …. you will not be disappointed.
I added one layer of strawberry jam on the bottom and put diced strawberries in the dough ……
you know that strawberries and chocolate is the perfect combination.
As decoration, I prepared strawberries jellies, but if you want you can omit ……
The pie is rich, intense, soft and crunchy……
It can be perfect in case you need a sweet treat this weekend.
Let’s go in the kitchen …..
- 2 1/3 cups (300 gr.) cake flour
- ½ cup + 2.5 tbs (150 gr.) soft unsalted butter
- 1 cup + 3 tbs (150 gr.) icing sugar
- 1 large whole egg (60 gr.)
- seeds from ½ vanilla pod or vanilla extract
- 1 pinch of salt
- 6 oz. (175 gr.) diced strawberries
- 7 0z. (200 gr.) dark chocolate
- ¾ cup (165 gr.) unsalted butter
- 3 medium whole eggs
- 2 medium egg yolks
- ¾ cup + 1 tbs (165 gr.) superfine granulated sugar
- ½ cup + 2 tsp (70 gr.) cake flour
- 1 tbs cocoa powder
- 1 pinch of salt
- 1 cup (250 gr.) strawberries flesh (process fresh strawberries into puree)
- ¼ cup (50 gr.) superfine granulated sugar
- ¼ oz (7.5 gr.) gelatin leaves (sheets)
- strawberries jam
- clear jam to brush
(to prepare the day ahead)
Soak gelatin leaves in cold water.
Add lemon juice to strwaberries puree and mix to combine.
In the microwave, heat 1/3 of the strwaberries puree, add granulated sugar and mix to combine, than fold in soften gelatin, stir to combine.
Add the remaining cold strawberries puree and stir to combine.
Pour the mixture into the half spheres silicone molds (1.6 in.diameter - 4 cm.) and freeze.
In the stand mixer, fitted with paddle attachment, add flour, butter, sugar, salt and vanilla and mix on low speed until you get a sandy mixture.
Add, in a thin steady stream, whole egg and mix just to combine.
Shape the dough in a ball, wrap in clingfilm and refrigerate for a couple of hours.
Butter and flour a round cake pan 8 in.in diameter (20 cm.) and 1.6 in. in deep (4 cm).
On a lightly floured surface roll out the dough, and gently transfer to the pan, onto the bottom and up the sides.
Lightly prick the base with the tines of a fork and refrigerate.
Heat fan oven to 325 F - 170°C.
On a low-medium heat, melt butter and chocolate, stirring from time to time and set aside.
In the bowl of a stand mixer, whisk whole eggs with egg yolks and sugar until the mixture becomes stiff and frothy.
With the motor running, pour in a thin steady stream the chocolate into it and mix to combine.
Stop the machine, add the flour sifted with cocoa and salt, add diced strawberries and stir until combined.
On the bottom of the dough, spread a thin layer of strawberries jam, pour the mixture over and bake for 35 minutes.
Let completely cool in the tin before refrigerate for a few hours.
(the best is to freeze the cooked cake).
Remove the cake from the tin, brush with clear jam to gloss and garnish with strwaberries half-spheres.
Remember that half-spheres are frozen, so, refrigerate the cake for 12 hours to allow them to thaw.
The baked cake can be frozen.
I suggest you to freeze the cake, then, 24 hours before serving, unmold from the tin, brush with clear jam, decorate with half-spheres and refrigerate.
20 minutes before, slice and serve.
If you leftovers of shortcrust pastry, you can shape some cookies.