Is it a tart? Is it a brownie? Who knows! Who cares! It’s delicious, all the same. This mash-up of two sweet treats from Binge-Watching Eats is the perfect bake to make before a weekend marathon of your favourite TV shows.
100 g tablespoons butter
80 g icing sugar
a small pinch of salt
210 g plain flour
1 vanilla pod, split in half lengthwise and seeds scraped out
2 egg yolks
1 tablespoon cold full-fat milk
For the Brownie Filling
150 g dark chocolate, roughly chopped
75 g unsalted butter
150 g light muscovado sugar
2 eggs, beaten
2 balls of Chinese stem ginger, finely chopped
finely grated zest of 1 orange
a pinch of salt
55 g rice flour
½ teaspoon baking powder
1 teaspoon ground ginger
8 x 10-cm/4-inch individual tart pans
Cream together the butter, icing sugar and salt before rubbing in the flour, vanilla seeds and egg yolks – you can do this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the milk. Work the mixture gently until you have formed a dough. Wrap the dough in clingfilm and pop it in the fridge for 1 hour.
Preheat the oven to 180°C (350°F) Gas 4.
Roll the pastry between two sheets of clingfilm (this will prevent you from needing to use excess flour) to the thickness of 3 mm and line the tart pans with it. Prick the pastry bases with a fork, and line with baking parchment and baking beans. Bake for 5–10 minutes, making sure the pastry edges don’t brown too quickly. Remove the paper and baking beans, and bake for another 5 minutes, or until the base is lightly golden. Leave the tart cases on a wire rack to cool.
To make the brownie filling, place the chocolate and butter in a heatproof bowl suspended over a pan of barely simmering water. Stir every now and then until the chocolate and butter have melted. Stir in the sugar and remove the bowl from the heat. Whisk in the beaten eggs, stem ginger and orange zest, before sifting over the salt, rice fl our, baking powder and ground ginger. Fold in until fully combined and divide the mixture between the pastry cases.
Bake for 5 minutes, before turning the oven down to 140°C (275°F) Gas 1 and bake for a further 5–7 minutes. Leave to cool slightly before removing the tawnies from their pans.