My Chocolate Season 2024: Cajeta Cream Cheese Brownie Tart

The first thing to know about this luscious Cajeta Cream Cheese Brownie Tart is you'll need some specialty ingredients and/or good-quality substitutions.

V.O.E. (Voice of Experience) I did a little of each - purchasing cajeta (goats milk caramel) from a Mexican grocery store but pairing plenty of cinnamon with my favorite Ghirardelli dark chocolate chips, to approximate the flavor of Mexican chocolate.

And we loved the results! Creamy, chocolatey and with just the right amount of cajeta flavor. 

Your most important piece of equipment is a tart pan with a removable bottom. I didn't have one but our older daughter quickly found one for me online. Then, since I stay away from cooking spray, I liberally covered the pan with melted butter instead and it worked great. 

Equipment

Tart pan
Sheet pan
Saucepan
Measuring cup
Measuring spoons
Whisk and/or large mixing spoon 
​Rubber or silicone spatula

Above: Cubed butter waiting for the brownie batter to cook.

Above: Adding flour to the brownie batter. V.O.E. - Although I used a whisk per instructions in the original recipe, I will use a large mixing spoon next time, as I found the batter quite thick for a whisk.
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V.O.E. - As noted in a previous recipe, I don't own a sifter so funneled the cocoa powder through my sieve, instead. Stirring it down with a spoon helped to speed up the process.

Just like I do in ALL recipes, I also used whole wheat pastry flour in this batter-which has lower gluten content than other flour does but with higher fiber than all-purpose flour. 

Above: After mixing the cajeta cream cheese layer, it poured nicely on top of the brownie layer. 

​V.O.E. - Because I found the set aside brownie mixture quite dense, I might thoroughly integrate a teaspoon of olive oil next time, to improve its incorporation into the cajeta cream cheese layer.