Shortcrust Chocolate Fudge Tart Serves 8
160g/ 1 sheet shortcrust ready made pastry
1 egg, beaten
200g plain dark chocolate approx 75-85% cocoa
110g caster sugar
75g cubed butter
55g plain flour – sifted
4 chocolate fudge bars
4 small eggs
*I used a 7″ tart tin.
*lay pastry in tin and prick base with fork, line with greaseproof paper and baking beans. Blind bake for 15 mins using multilevel at 190deg
*Remove discard paper and beans, brush the pastry base with the beaten egg and return to oven for 2 mins.
*Meanwhile Combine chocolate, butter and fudge in a saucepan and melt.
*Beat together the chocolate mixture with the eggs until smooth, then add the flour and fold through
*pour chocolate filling into the tart and bake for approx 20 minutes. The setting suggests 40 mins, but I wanted a slightly running centre so I took it out after 20 mins.
*Allow to cool, then refrigerate for 2 hours before serving.