Chocolate Fudge Tart
|Sweet shortcrust pastry dough||1|
|Sweetened condensed milk||12 3⁄4 Ounce (395 Gram)|
|Single cream||1⁄2 Pint (300 Milliliter)|
|Dark chocolate||4 Ounce, chopped (125 Gram)|
|Vanilla extract||2 Teaspoon|
|Cocoa powder||To Taste|
|Vanilla ice cream||1 Cup (16 tbs) (To Serve)|
|Chocolate filling||1⁄2 Cup (8 tbs)|
1. Roll out the pastry on a lightly floured surface and use it to line a 25 cm (10 inch) fluted flan tin. Prick the base with a fork and chill for 30 minutes. Line the pastry case with baking paper and baking beans and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Remove the paper and beans and bake for a further 12-15 minutes until the pastry is crisp and golden. Leave to cool. Reduce the temperature to 150°C (300°F), Gas Mark 2.
2. Make the filling. Whisk the eggs and egg yolks together until smooth. Heat the condensed milk, cream, chocolate and vanilla extract together in a saucepan over a gentle heat, stirring until the chocolate has melted and the mixture is smooth. Whisk the chocolate into the eggs and pour the mixture into the tart case. Bake for 30-35 minutes until the filling is set. Cool to room temperature, dust with cocoa powder and serve in wedges with vanilla ice cream.