Cajeta Cream Cheese Brownie Tart

Preparation

1. Step 1

   Preheat the oven to 350ºF.

   Step 2

   Spray a 10-inch tart pan with a removable bottom with cooking spray, then place the tart pan on a large baking sheet.

   Step 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.

   Step 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.

   Step 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.

   Step 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.

   Step 7

   Bake in the preheated oven for 20 to 25 minutes, until slightly puffed and the tart is set and no longer jiggly.

   Step 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.