I tend to prefer fruit-based desserts to chocolate. But this raspberry brownie tart is one I make an exception for. The contrast of tart raspberry and rich dark chocolate works exceptionally well with the soft brownie texture.
Here is the link to the recipe.
Donna Hay’s recipe calls for serving the brownie with chocolate ganache, which is a bit too much chocolate for my taste. The brownie is super-chocolately as is. Really lovely, and rich. Just a little ice-cream or cream as accompaniment is excellent.
The other thing I find is there’s really only enough mix to make two to three tarts. Once the brownie tarts are thoroughly cooled, I stack them to serve. It provides a raspberry layer at the centre, which is the kind of extra tarty fruit kick that I like. And if you serve with a few more fresh berries, well, I think you’re done.
I’m not alone in the chocolate/fruit camp. In The Sugar-Plum Tree, poet Eugene Field (1850-1895) combines fruit and chocolate too:
“When you’ve got to the tree, you would have a hard time
To capture the fruit which I sing;
The tree is so tall that no person could climb
To the boughs where the sugar-plums swing!
But up in that tree sits a chocolate cat,
And a gingerbread dog prowls below –
And this is the way you contrive to get at
Those sugar-plums tempting you so.” (Poem in the public domain)
While we’re on the subject of chocolate desserts, see this chocolate mousse in a cup!
George Harrison: Hello, Homer, I’m George Harrison.
-The Simpsons
Homer: Oh, my God! Oh my God! Where did you get that brownie?
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