Brookie Tart with Orange Velvet Cake Recipe

Method

Preparing the brookie tart base-

1. Place Swissbake brookie mix in a mixing bowl fitted with a paddle attachment.
2. Add water and unsalted butter to the bowl.
3. Blend on slow speed for 1 minute, scrape down the mixture, and mix again for 4-5 minutes at medium speed until well combined.
4. Press the mixture evenly into tart molds and refrigerate for 30 minutes.
5. Preheat the oven to 180°c and bake the tart shells for 18-20 minutes until set and firm.
6. Allow to cool completely before assembling.

Preparing the orange velvet cake layer-

1. In a mixing bowl fitted with a whisk attachment, blend the egg-free moist orange velvet cake mix with water at slow speed for 1 minute.
2. Scrape down the batter and mix at high speed for 3 minutes.
3. Add vegetable oil while mixing at slow speed for 1 minute.
4. Pour the batter into prepared cake tins and bake at 180°c for 25-30 minutes.
5. Allow to cool completely, then trim to fit over the caramel layer in the tart shells.

Preparing the caramel layer –

1. Heat sugar in a saucepan over medium heat until fully melted and amber in color.
2. Add butter and stir until fully incorporated.
3. Slowly add heavy cream while stirring continuously.
4. Add salt and stir until smooth.
5. Allow to cool slightly before pouring a thin layer over the baked brookie tart base.
6. Refrigerate for 30 minutes to set.

Preparing the custard filling –

1. In a mixing bowl, whisk swissbake m30 custard mix and milk at medium speed for 4-5 minutes until smooth.
2. Refrigerate it for 30 mins.
3. Once set, fold in the whipped cream and orange zest until fully incorporated and light in texture.

Final assembly-

1. Place the trimmed orange velvet cake layer over the set caramel in the tart shell.
2. Pipe or spread the chilled custard filling evenly on top.
3. Garnish with orange zest or chocolate decorations as desired.
4. Chill for 1 hour before serving.