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Chocolate Fudge Tart

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Ingredients
  Sweet shortcrust pastry dough 1
  Eggs 2
  Egg yolks 2
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Chocolate
Interest: 
Healthy
Cook Time: 
60 Minutes

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