Brownie Cheesecake Tarts

January was one busy month. Holiday blues, a series of flu attacks, guests, and then daughter's birthday. The month seemed too short to fit in all the work. Now that it is over I almost feel jobless!! Nevertheless, the cooking classes are starting this week and I am looking forward to a new series even more successful than the previous one. Coming back to daughter's birthday, I decided this time to do the food myself and among other things, this cheesecake tart was the star of the entire spread and turned out awesomely delicious. If you want to step out of the regular cheesecake fad, then this is a must!

Ingredients 

For the tarts

300 gms plain flour

150 gms cold butter, cut into cubes

Pinch of salt

1 egg (optional)

2-3 tbsp ice cold water for kneading (reduce quantity if using egg)

For the brownie

140 gms dark chocolate 

1/4 cup butter softened 

1/4 cup brown sugar

1 egg

1/4 cup plain flour 

2-3 tbsp milk 

For the cheesecake 

250 gms (1 package) Creamcheese at room temperature 

2 tbsp icing sugar

1/2 cup whipping cream

1/2 cup strawberry compote or sauce 

Direction 

Step 1: Making the tarts

Measure out the flour and butter and add the salt. Now keep the bowl in the freezer for 15-20 minutes to chill. Once done, take the bowl out and using your fingers or the dough hook of your stand mixer, start breaking the butter cubes with the flour till the mixture resembles breadcrumbs. 

Now add the egg and mix. If not using egg, add the ice cold water 1 tbsp at a time till the dough just comes together. Do not make it wet. The dough should just hold together. If using egg, reduce the quantity of water to just about as much required to hold the dough together. 

Now you can divide the dough equally into as many portions you require and tightly cling wrap it and freeze it if not using in the next couple of days or put in the refrigerator to chill until the next step. You can skip the dividing part and freeze/chill the dough as such tightly wrapped in cling wrap. Remember to slightly bring it to room temperature (not completely soft) whenever you are ready to use them. 

Once the dough is chilled at least for 30 minutes, prepare your tart cases and start rolling the dough placed between two sheets of cling wrap. Carefully place the rolled out dough on the prepared tart cases and continue for the rest of the dough. If making a single tart, simply place the rolled out dough on the tart pan and ensure that the dough reaches until the edge of the tart case. Prick the base and sides with a fork and place a parchment paper filled with pie weights or raw beans. 

Preheat the oven at 170 degree celcius and bake the tarts for 12-15 minutes until the sides are golden. Now quickly remove the weights along with the paper. You may at this point choose to brush the base with an egg so as to avoid a soggy base later. You can skip the egg wash though if you are a vegetarian. Now put back the tarts in the oven and bake for another 5-7 minutes until the base is golden. Remove from oven and let them cool. 

Step 2: Preparing the brownies 

In a bowl melt the chocolate and the butter either in the microwave or on a double boiler. Stir in between to avoid the chocolate getting burnt. Now to this add the sugar and the egg and whisk until smooth. Next add the flour and mix. The mixture will be quite thick at this point. Add 2-3 tbsp milk at room temperature depending on how fudgy or cakey you like your brownies. 

Spread out the brownie batter on the single baked tart case or spoon out 1 tbsp of the batter onto the baked individual tarts and even out the top. The brownies will rise while baking. So it is important that you do not fill too much else there will be no space left for the cheesecake topping. 

Bake in the preheated oven at 175 degree celcius until a toothpick inserted comes out clean. 

Remove from oven and let cool until the next step. 

Step 3: Preparing the cheesecake topping 

In a bowl, take the cream cheese and beat till smooth. Now add the whipping cream and beat till smooth and incorporated. You do not need to beat them to soft peaks but well beaten and smooth. Now add powdered sugar as per taste and whip further. Keep aside and prepare for assembling. 

Step 4: Assembly 

Spoon out the cheesecake topping equally among all the brownie tarts or the single brownie tart and even out the top. Now with a spoon, scoop a small portion of strawberry (or any topping of your choice) compote or sauce on top of each tart and with a toothpick make swirls on top. Chill the tarts until served and enjoy!! 

Super Healthy Kaala Chana Brownies (Brownie with Black Peas)

When you think of brownies the first thought that comes to your mind is lots of butter and chocolate! Well, chocolate or cocoa is inevitable for a brownie otherwise it won't remain a brownie. However , the other ingredients can definitely be experimented with for more healthier option. Today's recipe has not only replaced the butter but also the flour which does not hold any particular nutritional value apart from empty calories! Go ahead and enjoy these guilt-free delights and surprise your family in a healthy way! I saw this recipe long time back in some forum and had noted down the recipe. I am glad the person who originally posted this recipe has been found. She is Soumya from Creative Saga (http://www.creativesaga.com/2014/03/black-chick-peas-brownies-eggless.html?m=1). 

                                     

Ingredients

1 1/2 cup kaala chana (can also be experimented with chick peas) soaked overnight

1/2 cup oats, any variety, dry roasted

1/3 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 cup olive oil

1/4 cup milk (use if batter too dry, not exceeding the quantity)

1/2 cup chocolate chips 

2 tbsp cocoa powder

1/8 tsp salt

Direction

Wash the soaked chana and pressure cook it for 3-4 whistles until soft. If using the canned ones, you can directly proceed to the next step.

Once cooled, drain the boiled chana in a colander and let the water dry completely, takes about an hour. Now transfer the chana to a grinder and grind to a fine powder, as fine as possible. To this add the roasted oats and further grind to a powder. Transfer to a bowl and add all the other dry ingredients. Add the oil and mix. Most likely, the mixture will be quite dry. Add the milk, little at a time, not exceeding the recommended quantity. The mixture will not be runny like a cake batter but will be of drop consistency. Fold in the chocolate chips and mix again. 

Pre-heat the oven at 175 degree celsius. Grease a medium sized cake tin or bundt pan and keep aside.

Spread the batter into the prepared pan and sprinkle some choco chips on top. Bake in the pre-heated oven for 15-20 minutes or until a toothpick inserted comes out clean. Serve warm with ice cream or just enjoy with your favorite cuppa!

                                    

Almond Pistachio Choco Chip Brownies--Kid's Special

My baby is now close to 2.5 years old and as she is growing up, feeding her the right nutrients is becoming a bigger challenge. There was a time when she would eat whatever food and vegetables I would give her without any fuss and today is a time when even her favorite food keeps changing every week! These growing years are the most important for any child and forms the foundation for a healthy being later in life. As such, I do not mind doing a bit of brainstorming and tweaking a few recipes and making the best use of my baking skills. Almonds and pistachios are known for their fibre and vitamin content and are considered healthier nuts with lesser calories. While calories would be the last thing on my mind while feeding my baby, I know I would be sneaking in a few bites while feeding her and so that applies to me. So here is a simple brownie recipe made with Almond and Pistachio meal and to make it a little more tasty for those puddly hands, I added a few choco chips as well. The result was superbly moist and soft brownies which were happily gobbled up by my baby with both hands. An effort well paid off!

Ingredients

1/2 cup all purpose flour

1/3 cup cocoa powder

1/4 cup almond pistachio meal (soak the almonds in warm water for half an hour and then remove the skin. Dab the almonds on kitchen towel to remove excess water or sun dry them for 10-15 minutes. The quantity of almonds and pistachios depends on your liking. I took 50-50 proportion. Grind the dried almonds and pistachios to a fine paste/powder and store in air tight container in the refrigerator)

1/2 cup butter, softened

1 cup fine sugar (I used brown sugar)

1 tsp vanilla essence

2 eggs

1 tsp baking powder

1/4 tsp salt

Choco chips as per your liking

Direction

Sift the flour, cocoa, salt, and baking powder and keep aside. In a bowl, beat the butter and sugar until creamy . Add the eggs and vanilla essence and beat further. Now fold in the flour mixture little at a time until smooth. Next goes the Almond Pistachio meal and mix well. This might form small lumps. Take care to form a smooth batter. Lastly, tip in the choco chips and give a gentle mix. 

Pre-heat the oven/microwave at 175 degree celsius/high for 10 minutes (5 minutes for microwave convection) and grease and flour a square cake tin. Pour the brownie batter (which is a little thicker than the usual cake batter) into the prepared pan and spread it out evenly with the help of a spatula and tapping the sides and bottom. Now bake in the preheated oven for 20-25 minutes until a toothpick inserted comes out clean and the sides start coming off the edges. Remove from the oven and cool on a wire rack. Store in airtight containers and serve warm.