View source for Brownie Tart (Joy of Baking)

===Ingredients===
===Brownie Tart===
*1 cup (110 grams) pecans or walnuts, toasted and chopped into pieces
*14 tablespoons (200 grams) unsalted butter, cut into pieces
*3 ounces (85 grams) semi-sweet or bittersweet chocolate(chopped into small pieces)
*1/2 cup (45 grams) unsweetened cocoa, preferably Dutch-processed
*1 1/4 cups (250 grams) granulated white sugar
*3 large eggs
*2 teaspoons pure vanilla extract
*3 ounces (85 grams) regular cream cheese, cut into pieces (do not use low fat varieties)
*1/2 cup (65 grams) all-purpose flour
*1/4 teaspoon salt
===Ganache:===
*2 ounces (60 grams) semisweet chocolate, coarsely chopped
*1/3 cup (80 ml) heavy whipping cream
===Directions===
===To toast nuts:=== 
#Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces.
#Reduce the oven temperature to 325 degrees F (165 degrees C).
#Set the oven rack in the middle of the oven.
#Grease, or spray with a nonstick vegetable spray, a 9 inch (23 cm) fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.
#In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chopped chocolate.
#When the chocolate has melted transfer the mixture to a larger bowl.
#Beat in (I use a hand mixer) the cocoa, then the sugar, into the chocolate mixture, until incorporated.
#Add the eggs, one at a time, beating well after each addition.
#Scrape down the sides of the bowl as needed.
#Beat in the vanilla extract and then beat in the cream cheese, until small pieces remain.
#Add the flour and salt and mix by hand just until the flour is incorporated.
#Stir in the nuts.
#Place the tart pan onto a large baking sheet to catch any drips.
#Pour the batter into the tart pan and spread it evenly with an offset spatula or the back of a spoon.
#The batter will fill the pan almost to the top.
#Bake for about 30 to 35 minutes or until the batter has set.
#Remove from oven and place on a wire rack to cool for about 5 minutes.
#Then, with the end of a wooden spoon (1/2 inch diameter) (1.25 cm) that is well greased (I spray it with Pam), make holes (spacing them evenly about 1 inch (2.5 cm) apart) into the top of the brownie tart.
#As you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing.
#You should have about 25-30 small holes.
#Then, with a small spoon fill the holes with the ganache.
#The ganache will sink as it cools so add more ganache, as needed.
#Let the tart cool completely and then cover and refrigerate.
#It is best to make this tart the day before serving to allow the flavors to blend. This tart will keep in the refrigerator for about two to three weeks.
#While the tart is baking make the Ganache:
#Place the chopped chocolate in a small heatproof bowl.  Set aside. 
#Heat the cream in a small saucepan over medium heat. 
#Bring just to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.