Here’s a delicious treat for two, a Chocolate Brownie Tartlet topped with a Whipped Cherry Cream Cheese.
Honey Graham Crust
- 10 ounces ground honey graham crumbs
- 8 ounces melted butter
Preheat the oven to 400 degrees F. Add the melted butter to the crumbs in a mixing bowl and combine well. You can make the crumbs by putting honey teddy grahams in a food processor and then running the mixture through a sieve. Place the crust mixture in 4×1 inch tartlet pans; you should be able to fill five. Bake for about five to eight minutes, remove and allow to cool.
- 4 Tbs butter
- 3 ounces high quality unsweetened chocolate
- 2 ounces high quality semisweet chocolate
- 3 eggs
- 1 cup sugar
- 1 ½ tsp. vanilla extract
- ¼ cup AP flour
- 2 Tbs unsweetened cocoa
- 1 tsp. baking powder
- ½ tsp. salt
- 4 ounces cream cheese, softened to room temperature
Preheat the oven to 325 degrees F. Melt the chocolates and butter together, being careful not to burn the chocolate. While the chocolate melts, in a stand mixer whip the eggs, sugar and vanilla together. Allow the mixture to thicken and then add the melted chocolate. Sift in the flour, cocoa, baking powder and salt. Add the cream cheese and blend. Pour the mixture into the tartlet pans and bake 20-30 minutes, until a toothpick inserted in the middle comes out cleanly. Remove and cool.
Cherry Cream Cheese Whipped Cream
- 16 oz. fresh cherries, pitted
- ¼ cup sugar
- ¼ cup Chambord
- ¼ cup Kijafa
- Juice of ½ lemon
- 4 oz. cream cheese
- 6 oz. heavy whipping cream
Combine the cherries, sugar, Chambord, Kijafa and lemon together in a medium saucepan. Heat over a medium-low heat and allow to simmer together for 15 minutes. Remove from the heat and puree in food processor. Run the mixture through a sieve so that a smooth liquid mixture remains. Whip in the cream cheese. In a separate bowl, whip the cream until stiff peaks are formed; fold the whip cream into the mixture. Once the brownies are cooled, top with the frosting.