Brown butter chocolate chip blondie tarts

I’m really bad for avoiding pastry and it’s so so easy that every time I make it I wonder why I avoid it. I think most bakers have something that they avoid making for no reason. To be honest, there are many many things I avoid doing for no reason 🙂

Of course you could just make plain ole blondies but I feel like putting it in a pastry case makes eating it out warm out of the oven with ice cream on top much more valid. I’m giving you a full on dessert instead of a traybaked blondie.

Go forth and eat gooey salted brown butter chocolate chip blondie tarts!

NOTES//

The recipe makes enough for 4 small tart tins but I would double it if you want to fill a large tart tin or pie dish. If doubling it, bake for 30-35 minutes.

Brown Butter Chocolate Chip Blondie Tarts
Makes enough for 4 small tart tins, for a large tart tin I would suggest doubling it to be safe.

For the pastry:

50g (¼ cup) unsalted butter, cold and cubed
110g (¾ cup + 1 tablespoon) plain flour
Pinch of salt
1 ½ teaspoons caster sugar
1-2 tablespoons cold water

For the blondie:

125g (½ cup) unsalted butter
150g (¾ cup) light brown sugar
2 eggs
130g (1 cup) plain flour
1 teaspoon baking powder (1 ½ if doubling)
¼ teaspoon salt
60g chocolate chunks

To make the pastry, put the chilled cubes of butter in a large bowl with the flour, salt and sugar and rub together with your fingertips until it reaches an uneven breadcrumb consistency.
Add the cold water a tablespoon at a time and mix with a knife until it starts to come together then go in with your hands and bring together until a ball.
Wrap the pastry in cling film and chill in the fridge for 15 minutes. Whilst this is chilling, lightly grease your tart tins.
On a lightly floured surface, roll the dough out to around 2mm thickness. Cut rough circles out – bigger than your tart tins. Lay the pastry circle over the tart tin and press into the bottom and sides. Press the edges so that the excess pastry comes away. Chill for another 15 minutes and preheat your oven to 180 C/350 F/gas mark 4.
Fill the tarts with greaseproof paper and baking beans and bake for 5 minutes. Remove from the oven and let cool while you make the blondie filling.
For the blondie, brown your butter in a light coloured pan. There’s a great guide here for browning butter.
Mix the butter with the sugar and then mix in the eggs. Stir in the flour, baking powder and salt. When the flour has disappeared, add the chocolate chunks.
Spoon into the tart tins, the filling wants to be about level with the top of the pastry.
Sprinkle with some sea salt and bake for 25 minutes.
Let cool for 5 minutes before serving with a massive scoop of good vanilla ice cream.

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