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1
Preheat oven to 350 degrees F and toast nuts for 8-10 minutes until lightly browned and fragrant.
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2
Let cool and then chop into pieces.
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3
Set aside.
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4
Reduce the oven temperature to 325 degrees F.
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5
Grease a 9 inch fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.
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6
In a metal bowl, placed over a saucepan of simmering water, melt the butter and chopped chocolate.
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7
When the chocolate has melted transfer the mixture to a larger bowl.
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8
Use a hand mixer the beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
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9
Add the eggs, one at a time, beating well after each addition.
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10
Beat in the vanilla extract and then beat in the cream cheese, until small pieces remain.
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11
Add the flour and salt and mix by hand just until the flour is incorporated.
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12
Stir in the nuts.
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13
Place the tart pan onto a large baking sheet to catch any drips.
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14
Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.
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15
Bake for about 30 to 35 minutes or until the batter has set.
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16
If you insert a toothpick about 1 inch from the sides of the pan it should come out clean.
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17
To make the Ganache: Place the chopped chocolate in a small heatproof bowl.
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18
Set aside.
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19
Heat the cream in a small saucepan over medium heat.
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20
Bring just to a boil.
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21
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
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22
Stir until smooth.
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23
To assemble the Tart: Remove from oven and place on a wire rack to cool for about 5 minutes.
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24
With the end of a wooden spoon that is well greased make holes evenly spaced holes, about 1 inch apart, into the top of the brownie tart.
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25
As you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing.
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26
You should have about 25-30 small holes.
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27
Then, with a small spoon fill the holes with the ganache.
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28
The ganache will sink as it cools so add more ganache, as needed.
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29
Let the tart cool completely and then cover and refrigerate.
