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Cajeta Cream Cheese Brownie Tart



Cooks In

30 minutes

This is a a traditional brownie mix with cajeta cream cheese mix swirled on to the top and baked in a loose bottom fluted tart tin. We like the scalloped edged and the fact that when cut everyone gets an edge and middle to their piece of tart. This is also really good cold, so can be made the day before and served the next day for a gathering. Inspired by Estaban Castillo from Chicano Eats


Pre heat the oven to 180oC / 160oC Fan

Butter a 10" fluted loose bottom tin or the equivalent. 

Melt the butter in a saucepan, over low heat, add the chocolate and melt gently. Remove from the heat and whisk in the cocoa powder until smooth. Whisk in the eggs one at a time, then stir in the sugar, vanilla and then the flour. 

With a electric hand beater, beat the cream cheese until soft and fluffy, add the Mayca - cajeta, beat until smooth, then add the egg and vanilla extract, mix until combined. 

Add 1/2 of the brownie mixture to the prepared tin, making a little rim at the edge. Add half the cajeta mix to the centre of the tart and swirl leaving the rim clear, blob on 1/4 brownie mix and swirl gently to make a marble effect with a knife, then repeat the the rest of the cajeta and brownie mix. 

Place the tart on a baking sheet and bake for 25-30 minutes until the centre is slightly firm but still jiggly. Cool completely on a rack and serve at room temperature of chill and eat the next day.