Chocolate Fudge Tart

I’ve got to admit I can be a bit of cheat sometimes with cooking, purely because I don’t always have the time to make everything from scratch. So, when I made this tart I cheated and bought the shortcrust pastry base.

If you have the time and don’t want to be a cheater you can always make the base.

To make the base you will need:

  • 50g caster sugar
  • 1 egg yolk
  • 100g of salted butter cut into cubes
  • 150g of plain flour
  1. Put the sugar and egg yolk in a mixing bowl and combine with a wooden spoon before adding the butter.
  2. Using the spoon or your fingers (if it’s easier) blend the ingredients together
  3. Once combined fully sift in the flour and then work everything into a dough
  4. Then shape the mix into a slab and cover with clingfilm – chill for around an hour
  5. Roll out the pastry on a lighlty floured surface to a depth of around 3-4mm
  6. Line a 25cm loose bottomed tin withthe pastry and then trim off the excess around the edges.
  7. Chill for 30 minutes
  8. Preheat your oven to 175c/gas mark 4
  9. Line the tin with foil ensuring to drap it over the edges a little and fill with either beans or rice
  10. Blind bake for 15 minutes then remove it from the oven and leave to stand for 5 minutes
  11. Lift out the foil with the beans/rice and return the tin back to the oven for around 5- 10 minutes or until the pastry is golden brown
  12. Remove from the oven and leave to cool

If, however you’re like me and you don’t have time to do this you can buy your pastry case or use ready made pastry to roll out and make your base – it’s naughty but we don’t always have time. If you don’t tell I won’t!

To make the filling for the tart you will need:

  • 75g unsalted butter
  • 300ml of double cream
  • 250g of chopped dark chocolate – around 54% cocoa solids
  • 2 tablesppoons of dark spiced rum – optional
  1. Melt the buter in a saucepan on a low heat, then add the cream and bring to near boiling point
  2. Add the chocolate and rum and stir until fully melted into a smooth ganache
  3. Carefully pour the mixture into the pastry base and level off
  4. Once cooled a little leave to set in the fridge

If you want an extra twist you can place raspberries in the base before pouring on the chocolate and/or melt some white chocoate and drizzle it over the tart.


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