Spiced Cookie Tart with Red Velvet Brownie Crumble

Method

1. In a mixing bowl, combine the Red Velvet Brownie Mix with water
2. Using a planetary mixer with a paddle attachment, mix at slow speed for 1 minute
3. Add the oil and continue mixing at slow speed for 1 more minute
4. Scrape the batter and mix at slow speed for 3 to 4 minutes
5. Bake at 180°C for approximately 40 to 45 minutes
6. Once cooled, crumble the brownie and set it aside

1. In a mixing bowl, place SwissBake® Holiday Cookies Mix with refined flour, water & unsalted butter
2. Using a paddle attachment on a planetary mixer, mix on slow speed for 1 minute
3. Scrape down the mixture and mix again on medium speed for 2 minutes
4. Once the dough is formed, wrap it in cling film and refrigerate for 15 minutes
5. Spray a round removable bottom tart pan with baking spray and flour it
6. Unwrap the dough and roll it between two sheets of parchment paper into a 12-inch circle, removing the top sheet of parchment paper
7. Using the remaining parchment to help support, transfer the dough to the prepared pan, pressing it down into the bottom and up the sides. Remove the parchment
8. Trim the edges flush with the pan edges, using dough scraps to patch any cracks or thin spots.
9. Freeze until firm, about 20 minutes
10. Top the prepared crust with a piece of parchment paper, letting the ends extend over the edges of the pan and add pie weights.
11. Bake until the edges look dry, which takes 15 to 20 minutes. Carefully remove the parchment and weights
12. Bake until the inside of the crust is dry and set, for 7 to 12 minutes more
13. Let the crust cool completely in the pan on a wire rack

1. To assemble the tart, pipe the cream cheese onto the cooled crust
2. Then spread the brownie crumble on top of it.