Brookie Tart
You can't decide between cookies and brownies? Use your leftover almond pulp to create this delightful Brookie Tart. It combines a cookie crust with a brownie filling- Completely vegan with a gluten free option!
Instructions
- Cookie Crust:
- Sift the flour into a bowl and put aside.
- In a second bowl, add sugar, vegan butter, pulp, and vanilla.
- Mix with a hand mixer until combined.
- Add flour and salt, and knead into a dough.
- When the dough comes together, gently fold in the chocolate chips.
- Form into a ball, and let it chill in the fridge for at least 30 minutes.
- Brownie Filling:
- Start by preparing two flax eggs: In a little bowl, add two tablespoons of flax meal and 6 tablespoons of water. Mix to combine and set aside.
- Melt ¼ cup of chocolate chips in a bowl over a saucepan of simmering water or in the microwave.
- Mix flour, cocoa powder, salt, and baking powder in a bowl.
- Add vegan butter, sugar and pulp into a second bowl and whisk with a hand mixer for 2-3 minutes.
- Add the flax eggs, melted cooled chocolate, and vanilla. Continue mixing until glossy.
- Sift the dry ingredients into the wet ones and fold them in carefully.
- Add almond milk and mix just to combine.
- Assembly:
- Preheat oven at 350°F/180°C.
- Grease your tart pan with a little butter.
- Roll out the cookie dough (about 1/8 inch/4 mm thick) and carefully transfer it into the tart pan. If it breaks don’t worry, just make sure to press it nicely into the tart pan.
- If you have leftover dough, you can cut out cookies and bake them, after you’ve baked the tart, for about 8-10 minutes. Store it in the fridge until using.
- Fill the brownie batter into the prepared tart crust and smooth it down with a spoon or spatula.
- Bake for 30-35 minutes. If the brownie filling begins to crack, reduce the heat to 338°F/170°C.
- Let cool down completely before carefully removing the tart from the pan.
- Buttercream & Decoration:
- Add vegan butter, sifted powdered sugar and vanilla extract to a bowl and slowly start mixing with a hand or stand mixer.
- Increase speed and continue mixing until you get smooth buttercream.
- Add 1-2 tsp of blue spirulina powder to create a nice light blue color. Mix to combine.
- If the consistency of your buttercream is too thick, add a little almond milk. If it’s too thin, add more powdered sugar.
- Add buttercream frosting to a piping bag with a star tip and decorate the tart with chocolate chip cookies and buttercream dots.
- Serve & Enjoy! Store leftovers in the fridge.
Ingredients
COOKIE CRUST1 ¾ cups all purpose flour (sub with gluten-free 1 to 1 baking flour)
½ cup raw cane sugar (sub with classic refined sugar)
pinch of salt
½ cup + 1 tbsp (4.5 oz/125 g) vegan butter
¼ cup almond pulp, well drained (from almond milk made in your Almond Cow)
1 tsp vanilla extract (optional)
¼ cup + 1 tbsp vegan chocolate chips
BROWNIE FILLING
2 flax eggs (2 tbsp ground flax meal + 6 tbsp water)
¼ cup vegan chocolate chips, melted
¼ cup + 2 tbsp (3 oz/85 g) vegan butter
½ cup raw cane sugar
½ cup almond pulp, well drained (from almond milk)
1 tsp vanilla extract
½ cup all purpose flour (sub with gluten-free 1 to 1 baking flour)
⅓ cup cocoa powder
1 tsp baking powder
pinch of salt
¼ cup almond milk
COOKIE DECORATIONS (OPTIONAL)
vegan chocolate chip cookies (store-bought or made from leftover cookie dough)
BLUE BUTTERCREAM (OPTIONAL)
1 ⅔ cups (7.5 oz/210 g) powdered sugar
½ cup (3.9 oz/110 g) vegan butter
1-2 tsp blue spirulina powder
½ tsp vanilla extract (optional)
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