This double chocolate brownie tart is a delectable treat for chocolate enthusiasts, featuring a crunchy bourbon biscuit base that serves as a perfect foundation. The rich filling combines dark chocolate, butter, eggs, and sugars, baked until the center is just set for a gooey texture. Topped with a salted creme fraiche mixture, it offers a tangy contrast to the indulgence of the brownie. This dessert can be served warm for gooeyness or chilled for easier slicing, making it a versatile delight for gatherings.
For the base, crush 270g of bourbon biscuits and mix with 80g of melted butter. Press firmly into a lined tart tin for a crunchy texture.
The tart features a biscuit base that remains crunchy, topped with a tangy salted creme fraiche to balance the rich flavors beautifully.
Bake the chocolate filling until just set for a gooey center, but let it cool completely for easier slicing and enhanced flavor.
Serve warm for extra gooeyness, but chilling improves the slicing, allowing the layers to meld together for a deliciously rich dessert.
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