Fudgy is right! But first, the crust, a sweetened, chocolated –chocolatey? Anyway, pie crust with sugar and cocoa. This is the crust. As you see, I went a little bit whacko with the flour. The crust was so soft and malleable I was worried it would stick, so I floured everything heavily. Whether it was my heavy, floury hand or the crust itself, everything worked fine. Except that, as you see, I used a regular pie pan instead of a tart pan. I realized I had no tart pan at 2pm on Sunday afternoon, and the motivation to drive to the store and buy one just wasn’t there.
White chocolate in a chocolate brownie tart? Okay, it’s there. Also lots and lots of unsweetened chocolate. This mixture gets melted, then flour and nuts are added.
resulting in a delicious nut-filled batter. I’d just made a batch of Mississippi Mud bars for book club. My daughter loved them so much she hid some so she could eat them without her sister noticing and giving her a hard time if she ate more than her allotment. Her only complaint was that there weren’t enough walnuts, and would there be enough walnuts here? I promised there would be.
After the suggested time, I pulled the pie out. It was seriously underdone, and about 30 degrees C lower than it was supposed to be. So it went back in the oven for 15 minutes. Realizing my choice of baking pans had likely influenced my results, I also turned my oven up 50 degrees. The result:
It looked a little overbaked in places, and I was worried because it was also firmer than it should have been. I took liberties with the recipe, and that’s always risky when you’re baking pastry.