Moist Coconut Oil Brownie Tart (Butter-Free)
A Rich Chocolate Brownie Tart Made with Coconut Oil Instead of Butter
Hello everyone! Today, we’re making a ‘Coconut Oil Brownie Tart’ that’s healthier and more moist by using coconut oil instead of butter, reducing calories while enhancing flavor. We’ll use Callebaut dark chocolate for a deep, rich chocolate taste that isn’t overly sweet. It boasts a moist, brownie-like texture that’s satisfyingly fudgy. You can even adjust the amount of egg to achieve your desired consistency. This easy-to-make chocolate dessert is perfect for special occasions or your next home cafe treat! #ChocolateBrownie #BrownieTart #CoconutOilBaking #HealthyDessert #HomeBaking #ChocolateTart #FudgyBrownie
Tart Dough (for 6 mini tart molds)- Cake flour 45g
- Almond flour 5g (adds a nutty flavor; can be substituted with cake flour)
- Sugar 15g (can be substituted with powdered sugar; sift if using)
- Coconut oil 20g (melted to liquid consistency at room temperature)
- Milk 15-20ml
- Pinch of salt
Chocolate Brownie Batter (for 6 mini tart molds)- Dark chocolate 70g (Callebaut dark 57.7% recommended. Higher cacao content means less sweetness and richer flavor. Choose based on your preference.)
- Coconut oil 30g (can be solid or liquid as it will be melted)
- Eggs 60g (approx. 1.5 eggs. Use only 1 egg for a fudgier brownie)
- Brown sugar 60g (recommended for balanced sweetness. Sweetness preference: White sugar > Brown sugar > Dark brown sugar)
- Cake flour 30g
- Cocoa powder 10g
- Pinch of salt
- Chocolate chips or chopped chocolate (optional, for extra chocolatey goodness)
- Dark chocolate 70g (Callebaut dark 57.7% recommended. Higher cacao content means less sweetness and richer flavor. Choose based on your preference.)
- Coconut oil 30g (can be solid or liquid as it will be melted)
- Eggs 60g (approx. 1.5 eggs. Use only 1 egg for a fudgier brownie)
- Brown sugar 60g (recommended for balanced sweetness. Sweetness preference: White sugar > Brown sugar > Dark brown sugar)
- Cake flour 30g
- Cocoa powder 10g
- Pinch of salt
- Chocolate chips or chopped chocolate (optional, for extra chocolatey goodness)
Cooking Instructions
Step 1
First, prepare the ingredients for the tart dough. You’ll need cake flour, almond flour, sugar, coconut oil (melted to liquid at room temperature), milk, and a pinch of salt. Almond flour adds a nutty flavor; if substituting with powdered sugar, make sure to sift it finely.
Step 2
Combine all tart dough ingredients in a mixer or bowl and mix until a cohesive dough forms. It might seem a bit sticky at first, but it should come together smoothly, like melted cheese.
Step 3
Wrap the finished tart dough tightly in plastic wrap and refrigerate for at least 1 hour. This chilling period will firm up the dough, making it easier to handle.
Step 4
Now, let’s prepare the ingredients for the chocolate brownie batter. Measure out dark chocolate, cake flour, coconut oil, and cocoa powder. It’s best to choose a chocolate with a cacao percentage that suits your taste, as higher percentages lead to less sweetness and a more complex flavor. The state of the coconut oil doesn’t matter as it will be melted.
Step 5
Melt the dark chocolate using a double boiler (bain-marie). Be very careful to prevent any water from entering the chocolate, as this can cause it to seize or become lumpy.
Step 6
Once the chocolate is completely melted, add the coconut oil and stir gently until well combined and smooth, ensuring no separation occurs.
Step 7
Prepare the ingredients for the brownie batter: eggs, brown sugar, and salt. Use 60g of eggs (about 1.5 eggs). For a fudgier texture, you can reduce this to just 1 egg. Brown sugar adds a pleasant sweetness and depth of flavor.
Step 8
In a bowl set over a double boiler, whisk together the eggs, brown sugar, and salt. Stir continuously until the sugar is completely dissolved. Ensure the water doesn’t get too hot and cook the eggs.
Step 9
Remove the bowl from the double boiler and whip the mixture with a whisk or electric mixer to form a meringue. The meringue is ready when it holds soft peaks – when you lift the whisk, the peaks should curl over slightly, and the shape should disappear after about 3 seconds.
Step 10
Sift the cake flour and cocoa powder into the meringue. Gently fold them in using a spatula, being careful not to deflate the meringue too much. Use an up-and-over motion, like drawing an ’11’.
Step 11
Once the dry ingredients are partially incorporated, add the melted chocolate and coconut oil mixture. Continue to fold gently until everything is just combined into a smooth batter.
Step 12
Finally, stir in chocolate chips or chopped chocolate if desired for an extra burst of chocolate flavor. Mix gently to distribute them evenly throughout the batter.
Step 13
Cover the brownie batter with plastic wrap to prevent it from drying out while you prepare the tart shells.
Step 14
Take the chilled tart dough and press it into your mini tart molds, shaping it to fit the bottom and sides. If the dough is too soft to handle (especially in warm weather), place the molded tart shells in the freezer for 3-5 minutes to firm up before filling.
Step 15
Fill the prepared tart shells with the brownie batter. Using a piping bag can help ensure an even amount of batter in each tart, making them look uniform.
Step 16
Bake in a preheated oven at 170°C (340°F) for 30-35 minutes (preheat oven to 180°C/350°F for 10 minutes). To check for doneness, insert a toothpick into the center. If it comes out with wet batter, lower the oven temperature by 10°C (20°F) and bake for an additional 5-10 minutes until it comes out with moist crumbs attached.
Step 17
Allow the baked brownie tarts to cool completely in their molds. This helps them set and prevents them from breaking when removed. Enjoy your delicious homemade brownie tarts!
