A moist, almost caky brownie base provides a soft crust for fruit and flavored whipped cream.
The tart can be assembled up to 1 day in advance; cover loosely and refrigerate. The brownie will sink slightly in the center as it cools to make a natural well for holding a thick center of whipped cream.
Make Ahead: The 8-inch pan or 9-inch-round pan of white chocolate brownie base needs to be baked and cooled for at least 1 1/2 hours before the tart is assembled.
Servings: 8 - 12
- For the brownie base
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces, plus more for greasing the foil
- 9 ounces white chocolate, chopped
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- For the topping
- 1 cup chilled heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon raspberry-flavored liqueur, such as Chambord
- 3 cups fresh strawberries, hulled and cut into halves or quarters
- 1 to 2 ounces white chocolate, melted
For the brownie base: Preheat the oven to 325 degrees. Line the sides and bottom of an 8-by-8-by-2-inch pan or a 9-inch-round springform pan with 1 or 2 pieces of aluminum foil cut long enough to extend over the edges of the pan. Use butter to grease the foil in the pan.
Heat an inch or two of water in a medium saucepan over medium to medium-low heat. Combine the butter and white chocolate in a medium heatproof bowl; set it over, but not touching, the water in the saucepan. Stir until the butter and white chocolate are melted and smooth. Remove the bowl from the saucepan and let cool slightly.
Sift the flour, baking powder and salt together on a sheet of wax paper or parchment paper.
Combine the eggs and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for about 1 minute, until the mixture is fluffy and lightened in color.
Add the vanilla extract; reduce the speed to low and add the melted chocolate mixture, beating until evenly incorporated. Add the flour mixture and beat on low speed just until the mixture is smooth.
Spread the batter evenly in the prepared pan. Bake for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs clinging to it. Cool the brownies in the pan on a wire rack for at least 1 1/2 hours.
For the topping: Combine the cream, confectioners' sugar, vanilla extract and raspberry-flavored liqueur in the bowl of a stand mixer or hand-held electric mixer. Beat on medium-high speed until stiff peaks form.
Release the crust from the pan and place on a platter. Spread the whipped cream over the cooled brownie crust, leaving a half-inch margin around the edge. Arrange the strawberries on top of the whipped cream. Drizzle the melted white chocolate (to taste) over the strawberries. Serve cold.
From cookbook author Elinor Klivans.
Tested by Tested by Liz Seymour and Tom Wilkinson.
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