ALL · Cakes and Biscuits · Pastries and Pies

Shortcrust Chocolate Fudge Tart

Lovely crisp pastry and still moist in the middle
Lovely crisp pastry and still moist in the middle
Select Shortcrust Tarts setting
Select Shortcrust Tarts setting

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.

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