Cajeta Cream Cheese Brownie Tart

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1. 1
   Preheat the oven to 350ºF.
2. 2
   Spray a 10-inch tart pan with a removable bottom with cooking spray, then place the tart pan on a large baking sheet.
3. 3
   Make the brownie base: In a medium-size saucepan over medium heat stir together the coffee, grated chocolate, and sugar, and bring to a boil. Turn off the heat and add the butter. Set aside for 5 minutes to let the butter melt and cool slightly.
4. 4
   After the 5 minutes, sift in the cocoa powder and stir to combine, then whisk in the eggs, vanilla extract, and salt. Stir in the flour and set aside.
5. 5
   Make the cream cheese cajeta layer: Beat the softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment until it’s smooth and lighter in texture, about 1 minute. Add the cajeta and stir on medium speed to combine, then add the egg and vanilla extract and stir on low speed until just combined.
6. 6
   Reserve ¼ cup of the brownie batter. Evenly spread out the remaining batter into the tart pan. Spread the cream cheese cajeta layer over that, then dollop on the reserved batter. Take a skewer or sharp knife and swirl the tart all around until the brownie and cream cheese are swirled and marbled together.
7. 7
   Bake in the preheated oven for 20 to 25 minutes, until slightly puffed and the tart is set and no longer jiggly.
8. 8
   Let the tart cool to room temperature, then transfer to the fridge to cool completely. Remove the tart from the pan just before serving.