I’m saying hey from the past to some my favorite people on planet earth! That’s you, my awesome readers! I hope you’re having a good Friday. Actually I wish it was Friday right now, but unfortunately…..it’s not.
So obviously life gets crazy pretty often and as a blogger you can’t always leave things to chance or rely on the hope that somehow you’ll just have enough time to get everything done. That’s why it’s usually a good practice to be on top of things by having a little backlog of future posts as a buffer in case of emergencies. On the flip side, you can’t really write too far ahead without seeming detached and uninterested in what you’re writing. It’s about the balance but I’m going to be straight with you here, I’ve been totally failing at it recently, big-time.
When I first started blogging I always used to think I’d get better at keeping up eventually, but I don’t know, the opposite is happening these days. It’s kind of like things are getting leveled up like one of my brothers’ video games. I can even hear my brother Chase doing a perfect impression of one of those deep narrative voices they use in those games, “Level 10!”. (He’s really talented at voice impressions by the way. We keep telling him he needs to do something on YouTube.) But anyway, I’ve been barely getting things done before I’m ready to post them, but I’m resolving to stop this annoying cycle and get my rhythm back.
The reason that I’m attempting to explain the rationale behind writing posts beforehand is that I’m planning to post this on a day that I’ll be decorating a wedding cake. What I’m saying is that if you’re reading this as a new post I’m probably elbows deep in frosting with flour and food dye smeared on my face right now. (P.S. I’ll post the pictures of the cake soon.) On the other hand, if you are reading this any time after that as an archived post then I guess I will have finished, but I’m likely still covered in food as always.
Alright, but this tart is the topic of today’s post and I think it’s really something you’ll love. At least, I’m hoping it is, but how can anyone not be into a treat that combines three completely delicious things; brownies, chocolate chip cookies, and meringue on top????
This would go over really well for any football watching party you might have planned this weekend. Oh, and it’s February you guys. It snuck up on me but it’s here and that means it’s almost time for Valentine’s Day! I was thinking how this would make a really sweet and sort of romantic treat to make for the occasion. I’ve always heard growing up that a way to a guy’s heart is through his stomach. Totally cliché, I know, but also pretty accurate I think.
Brownie Filled Chocolate Chip Cookie Meringue Tart
Ready for a whole new level of decadent? This cookie, brownie, and meringue tart just might blow your mind.
Chocolate Cookie Crust:
- 1/2 cup 1 stick vegan butter, room temp
- 1/2 cup sugar
- 1 /2 cup brown sugar packed
- 1/4 cup coconut cream *see note
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoons vanilla extract
- 2 cups all purpose flour
- 125 g about 3/4 cup dairy free semi-sweet chocolate chips or chopped chocolate
- 1/3 cup about 6 tablespoons vegan butter, softened
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut cream *see note
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 cup aquafaba liquid from a can of garbanzo beans
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Pre-heat oven to 350 degrees F (180 C) and grease a 10-inch tart pan.
Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream; beat until well combined. Add vanilla, baking powder, and salt. Add flour one cup at a time and beat after each addition. Stir in chocolate now and press the dough tightly into tart pan.
Bake for 10-12 minutes until edges just start to turn lightly brown. Remove from oven and cool for about 5 minutes.
While the crust is cooling, beat together the sugar and butter for the brownie filling until creamed. Add the salt, soda, vanilla, and cocoa and stir until combined. Stir in the coconut cream and then the flour until you have a smooth, thick batter. Pour the batter into the slightly cooled crust and spread it into an even layer all the way to the sides. Cover the edges of the cookie crust with foil and return pan to the oven to bake for 8 - 10 minutes more, or until the brownie layer appears dry on top and doesn't jiggle when you nudge the pan a little.
While the brownie layer is baking, pour the aquafaba into the bowl of a stand mixer fitted with whisk attachment and beat on high until they form stiff peaks. Reduce the speed to low and slowly add in the sugar while mixing, then the vanilla and almond extract, and salt. Continue to beat until very stiff.
Once the brownie layer has cooked, remove the pan from the oven and spoon all the meringue over the tart (If desired you can put it in a piping bag fitted with a large tip and pipe it onto the tart in whatever design you want.) Place the tart back into the oven one more time and bake it until the top of the meringue starts to brown, and harden. Remove and cool for at least 10 minutes before serving. It's great warm or cold and it's best eaten as soon as possible as meringues don't last very long.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.