Eggless Brownie Tart/Pie with Nutella (Easy Valentine’s Day dessert)

Valentine’s Day is here and I am beyond thrilled to share a recipe with you that is so close to my heart that I almost want to keep it a secret. Also, how are you? If you are reading this, I hope you are doing okay. Valentine’s day can be overwhelming or emotional for some of us and I think we all have to go through that phase at least once. I just want you to know that you are loved and important. In the last few years I have truly fallen in love with myself and I think making my day and treating myself first has become my first priority in my self love journey. Make this tart for yourself and devour every bit of it, trust me, you will be super happy.

Is this tart easy?

Yes it is. There are a few steps involved but they are not complicated at all and this recipe uses very easily accessible ingredients.

Is this tart eggless?

YES IT IS <3

I don’t have heavy cream! ☹

You can use a low fat fresh cream and this recipe will work just as well.

I don’t have/like Nutella!

Ah, why don’t you like Nutella nooo please ☹ But in case you don’t and/or if you don’t have it on hand, you can use an almond based chocolate spread or caramel based spread, or maybe leave it out.

Is cornstarch important?

Yes, it gives structure and fudginess to the brownie and unfortunately, I do not have a substitute for that.

Can I use compound chocolate?

I wouldn’t recommend using that because of the flavour profile and it can also alter the texture of the brownie.

Any other tips?

Please make sure while making your tart shell every thing is cold. This ensures a very flaky crust.

Please let your tart cool and chill before slicing so that it doesn’t fall apart.

MOST IMPORTANT: Let your sugar dissolve in the yoghurt COMPLETELY or else there won’t be a flaky crust.

Also, using the best quality chocolate you can find is also very crucial.

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Eggless Brownie Tart/Chess pie/Brownie pie

Course Dessert

Keyword brownie, chocolate, eggless, nutella

Prep Time 25 minutes

Baking time 55 minutes

Total Time 1 hour 20 minutes

Servings 1 9 inch tart

Calories

Author bakesalotlady

Ingredients

For tart shell:

• 190 g all purpose flour
• 60 g caster sugar
• 70 g salted butter cold and cut into cubes
• 1/8 tsp baking powder
• ½ tsp lemon juice OR white vinegar
• 3-4 tbsp cream adjust according to instructions below

For centre filling:

• Approx 1 cup of Nutella

Brownie layer:

• 170 g chopped dark chocolate 60 – 70% cocoa solids
• 70 g soft unsalted butter
• 170 g powdered sugar
• 1 tsp strong coffee dissolved in 1 tsp water
• 1/2 tsp vanilla extract
• 105 ml greek yoghurt or hung curd dahi
• 120 g plain all-purpose flour
• 30 g cornflour/cornstarch
• 1/8 tsp baking powder
• 25 g cocoa powder
• 1/4 tsp of salt

Instructions

Tart shell and Nutella layer:

• In a medium large bowl sift the flour, sugar and baking powder.
• Add the cold, chilled butter and rub it gently into the flour till the mixture resembles wet sand. Make sure that the butter doesn’t melt.
• Add the vinegar, followed by the cream one tablespoon at a time and try to bring the dough together into a ball. Be careful and do not add too much cream. Be gentle with the dough.
• Once the dough comes together, if it seems too soft and flimsy to work with, chill it for a minimum of 30 minutes.
• Roll the dough out on a floured surface to roughly ½ inch thickness and transfer it to a loose bottom 9 inch tart pan.
• Once you have lined the pan with the dough properly up the edges pour the Nutella (it should be easily spreadable) and spread it into an even layer. Now place this in the freezer while you prepare the brownie layer.

Brownie layer:

• Preheat the oven to 180ºC
• Mix the yoghurt and sugar till the sugar dissolves completely. THIS IS IMPORTANT, please do not skip this step.
• In a separate microwave safe bowl add the chocolate and butter, melt completely in 20 second increments.
• Once the chocolate and butter are meted add it to the yoghurt mixture till well combined and smooth. Make sure the mixture is smooth. Now add the coffee and vanilla and stir to combine.
• Sift in the flour, cornflour, cocoa powder, baking powder and salt. Whisk to combine, do not overmix.
• Remove the tart shell from the freezer and pour the batter it, smooth out the top with the back of a spoon or spatula.
• Bake in the pre-heated oven at 180C for about 50-60 minutes, or until an inserted toothpick comes out with a little bit of moist crumbs attached.
• Let this cool completely to room temperature and chill for approximately 30 minutes before cutting and devouring.
• Optional: Garnish with fresh berries or whipped cream.