Mark the tart

1. Prepare the brownie batter per your instructions (you want fudgy type).
2. Pour the batter into an ungreased 10” tart pan with removable bottom, making about a 1” layer of batter. You’ll have extra batter if you make a 9×13″ pan so you can either make mini tarts or just make a small batch of regular brownies.
3. For the large tart, bake about 20-25 minutes or when an inserted toothpick comes out mostly clean. For the mini ones, bake for about 12-17 minutes
4. When they are completely cool, if it’s not an even layer, lightly press down on the brownie to make it even.
5. Cream the butter and sugar until fluffy.
6. Add in the cooled chocolate and extract. It won’t look completely smooth yet but it will when you’re all done.
7. With your mixer on low, add in the eggs.
8. When they are all incorporated, increase the speed scraping the sides as you go.
9. Once it’s all puffy and fluffy, spread it out into the tart pan taking it all the way to the edges. You can mound it or make it flat; your preference.

Stabilized Whipped Cream

1. Put the mixing bowl and whisk attachment in the fridge for 30 minutes to an hour. You want them ice cold!
2. In a small microwave bowl, combine gelatin and water; let stand until thick ~about 1 minute.
3. Microwave for 20-30 seconds just until the gelatin dissolves and it’s not grainy. Do not allow this to set.
4. Whip the cream with the sugar and vanilla until slightly thick. ~1 minute
5. While slowly beating, add the gelatin to the cream.
6. Whip at high until stiff.
7. Pipe the whipped cream on top, top with chocolate curls.
8. Refrigerate for at least 4 hours.