epicurious4.3
Cajeta Cream Cheese Brownie Tart
These cajeta-swirled brownies are a work of art you can eat. Made from goat’s milk, cajeta is related to caramel but is a much closer cousin to dulce de leche.
👤 Esteban Castillo📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●baking sheet
- ●saucepan
- ●whisk
- ●bowl
- ●knife
📝 Preparation Steps
1
Preheat the oven to 350ºF.
2
Spray a 10-inch tart pan with a removable bottom with cooking spray, then place the tart pan on a large baking sheet.
3
Make the brownie base: In a medium-size saucepan over medium heat stir together the coffee, grated chocolate, and sugar, and bring to a boil. Turn off the heat and add the butter. Set aside for ⏱️ 5 minutes to let the butter melt and cool slightly.
4
After the ⏱️ 5 minutes, sift in the cocoa powder and stir to combine, then whisk in the eggs, vanilla extract, and salt. Stir in the flour and set aside.
large eggs2large egg1
5
Make the cream cheese cajeta layer: Beat the softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment until it’s smooth and lighter in texture, about ⏱️ 1 minute. Add the cajeta and stir on medium speed to combine, then add the egg and vanilla extract and stir on low speed until just combined.
large eggs2large egg1
6
Reserve ¼ cup of the brownie batter. Evenly spread out the remaining batter into the tart pan. Spread the cream cheese cajeta layer over that, then dollop on the reserved batter. Take a skewer or sharp knife and swirl the tart all around until the brownie and cream cheese are swirled and marbled together.
7
Bake in the preheated oven for 20 to ⏱️ 25 minutes, until slightly puffed and the tart is set and no longer jiggly.
8
Let the tart cool to room temperature, then transfer to the fridge to cool completely. Remove the tart from the pan just before serving.
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