A fudgy brownie studded with cherries and blueberries, atop a shortbread crust, this Blueberry & Cherry Brownie Fireworks Tart is perfect for your 4th of July festivities.
I am sooo excited to be sharing this recipe with you today! Make this for your 4th of July festivities this weekend and get ready for the shower of ooooos and ahhhhhs :) It is so pretty to look at that you might even have some hesitance before cutting into it (I said might).
In dreaming of this recipe, I first decided on creating some sort of tart because they are thin enough to consistently taste everything in one bite and can be eaten with a civilized utensil like a fork or, with a primitive utensil like your hands without judgement. Win! Next, I wanted to find a way to dress-up the quintessential summer fruits with a little decadence. I’d say that red, white, and blue, buttery shortbread topped with fudgy brownie offers just the right amount of decadence without overpowering the summer fruits, wouldn’t you?
Let’s talk about the shortbread crust. The dough comes together quickly, is easy to handle, and has a melt in your mouth crumb, yet is firm enough to not fall apart in your hands (that is, if you choose to eat it with your hands). To prevent any self-identity issues, I added some fun All-American sprinkles so it can distinguish itself as a 4th of July tart.
The brownie batter is thick and fudgy and does not require a mixer so there’s no need to wash your bowl right after preparing the shortbread. Another win! Finally, you get to use up some of that summer fruit that you couldn’t help but buy in bulk. The fruit-topped brownie is reminiscent of blueberry and cherry cordials. As a fan of cordials growing up, my first bite was quite the pleasant surprise, since I wasn’t aiming for the cordial taste when I came up with this combination. If you only have strawberries on hand instead of cherries, try those. I imagine it would taste like chocolate-covered strawberries. Mmmmm…let me know!
Throwing this tart together was so easy and it can be prepared the day before, leaving you free to focus your attention on anything else that you may be making on the day of.
We’re headed to the desert for the 4th. Crazy, I know! Yes, while others are trying to stay cool during these warm days, we’re headed straight for the heat! I imagine a lot of time soaking in the pool to smack some sense back into us.
I digress. Let’s get started with the shortbread crust.
First, cream together butter and sugar in the bowl of an electric mixer on medium speed until fluffy and pale. Then, add vanilla extract.
Next, whisk together the sprinkles and flour and add it to the butter and sugar.
Press the dough into a tart pan using the palm of your hand. Alternatively, you can use the bottom of a measuring cup, but I find I have better control using my palm. Place the pan on a plate that makes contact with the entire bottom of the tart pan and store in the freezer for 30 minutes.
While the crust is freezing, wash the fruit and pit the cherries, if using.
After freezer time, par-bake the crust on a rimmed cookie sheet, loosely covered with aluminum foil, in an oven pre-heated to 350°F for 30 minutes.
While the crust is baking, make the brownie batter. In a microwave-safe bowl, heat chocolate, cocoa powder, and butter in increments of 10 seconds, stirring in between increments.
You’re done when you get a smooth and glossy chocolate mixture. Yum! Set aside to cool.
Whisk together eggs, sugar, and vanilla.
Add the slightly cooled melted chocolate into the egg mixture and stir to combine.
Mix in flour until it comes together in a smooth batter and spread into the par-baked shell.
Top with summer fruit and place the pan on a rimmed cookie sheet. Bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few crumbs. Allow to cool on the cookie sheet for 10 minutes before transferring the pan to a cooling rack to cool completely.
Cut into wedges to serve and enjoy!
I wish you all a safe and memorable 4th of July!
Blueberry & Cherry Brownie Fireworks Tart
Yields 1 – 10” Tart
Printer friendly version
Tart Shell
Ingredients
12 tablespoons salted butter, softened*
½ cup (3.5 oz.) granulated sugar
¼ teaspoon vanilla extract
¼ cup red, white, and blue sprinkles
1 ½ cups (7.5 oz.) all-purpose flour*
Directions
- Pre-heat oven to 350°F.
- Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed, until fluffy and pale. Add the vanilla extract and continue mixing until incorporated.
- In a medium bowl, whisk together the sprinkles and flour. Add the flour mixture to the butter and mix on low until a cohesive dough forms.
- Press the dough into a 10″ tart pan using the palm of your hand. Place the pan on a plate that makes contact with the entire bottom of the tart pan and store in the freezer for 30 minutes.
- Remove from the freezer and place the tart pan on a rimmed cookie sheet. Par-bake the crust, loosely covered with aluminum foil, for 30 minutes. Allow to cool while preparing the brownie batter.
Brownie
Ingredients
3.5 oz. semisweet chocolate, chopped
4 tablespoons salted butter**
1 tablespooon unsweetened cocoa powder
½ cup + 2 tablespoons (4.5 oz.) granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
½ cup (2.5 oz.) all-purpose flour
1 cup fresh cherries, washed, stemmed, and pitted
½ cup blueberries, washed
Directions
- In a microwave-safe bowl, heat the chocolate, butter, and cocoa powder, in increments of 10 seconds, stirring in between increments until smooth and glossy. Set aside to cool.
- In a separate bowl, whisk together the egg, yolk, sugar, and vanilla until well-combined. Add the melted chocolate and whisk to combine.
- Stir in the flour until it comes together in a smooth batter. Pour into the par-baked shell and spread evenly. Top decoratively with cherries and blueberries.
- Place the pan on a rimmed cookie sheet and bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few crumbs. Allow to cool on the cookie sheet for 10 minutes before transferring the pan to a cooling rack to cool completely.
Notes
*If using unsalted butter, add 1/8 teaspoon salt to the flour.
**If using unsalted butter, add 1/4 teaspoon salt to the flour.
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Shortbread crust adapted from Food52
Brownie adapted from Handle the Heat
Bahaha this post is so sassy. Love your sense of humor. Kudos, lady!