Chocolate!!! My favorite desserts consist of chocolate and I don't mean a little bit of chocolate, it has to be rich and dense with layers of chocolate.
Because of my standards for chocolate I decided to make my own brownie tarts for my birthday last week. Yes, I made my own birthday dessert! I used 3 different qualities of chocolate and made them into individual medium size tarts. These can definitely be shared because they are so rich and dense. Making them portioned allows for better moderation or balance. That way you know how much you are eating as well. Sometimes when it comes to things like dessert, when we really like it we tend to overeat it. And in this case if you finish one of the tarts you are less likely to go for more because of the fact that the serving is in an object like the tart tin shell. If you were cutting a piece of brownie from a large pan, there is no evidence showing that you served yourself more than what the suggested serving size is. When we individually wrap, serve, or make something where there is something like a wrapper, a bag, or tin we become more aware of how much we are eating. This helps us to understand how much we really should be eating.
Birthdays make for a great excuse to over indulge, but when we do this we never feel good physically or mentally. We know we shouldn't have. This is a great way to indulge, but do so mindfully. When we are thoughtfully making better food choices yet still enjoying the things we love with a balance this is how we reach a state of well-being.
Yields 5 medium tarts 1/2 tart to 3/4 tart per serving
5 oz of 55-65% chocolate
1/3 cup unsweetened cocoa powder
3/4 cup all purpose flour
3 large eggs
1/3 cup brown sugar
1/3 + 1 tablespoon cane sugar
6 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup of chocolate chips for garnish
Preheat the oven to 350 degrees.
Grease the tart tins with the left over butter in the wrapper.
Make a double boiler. Add the chocolate and butter, which should be cut into 6-8 cubes.
Over medium heat, carefully melt the chocolate and butter.
Once all the butter and chocolate has melted remove from the stove and let it cool.
Meanwhile, whisk together the eggs, sugar, and vanilla.
Add the flour, cocoa, and salt, but mix with a spatula or wooden spoon.
Once the chocolate has cooled so as to not scramble the eggs, add 3/4 of it to the bowl and mix it in. Remember to keep about 1/4 of the melted chocolate.
Add the batter to the tart tins, but only filling it half way.
Then pour some of the melted chocolate about 1 tablespoon in the center on top of the batter.
Top the tart tins with the remaining batter.
Sprinkle with chocolate chips.
Place the tart tins on a baking tray and bake in the oven for 20-23 minutes.
Remove from oven and let them cool for 15-20 minutes.
Place a scoop of ice cream on top and serve.