Recipe: Mesmerizing Chocolate Fudge Tart

Chocolate Fudge Tart. Aw, fudge - could you be any more delicious? This chocolate tart is rich, easy to make and has just a few ingredients - best of all its dairy and gluten free and can easily be converted into an amazing. No-Bake Chocolate Fudge Tart is a quick and easy dessert recipe that makes use of semi-sweet chocolate, unsweetened chocolate, and an Oreo chocolate pie crust.

Chocolate Fudge Go Tarts on Amazon.com. A chocolate tart that is super rich and fudgey, drizzled with a pomegranate syrup and topped with gorgeous pomegranate arils! This chocolate pomegranate tart stood no chances in my kitchen. You could create Chocolate Fudge Tart using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chocolate Fudge Tart

1. You need of For the crust:.
2. You need 2 cups of all-purpose flour.
3. It's 1 cup of / 2 sticks of unsalted butter cut into small cubes.
4. You need 1 tsp of salt.
5. Prepare 3 of tbps white sugar.
6. It's 1 of egg yolk.
7. It's Splash of milk.
8. Prepare of For the Chocolate Fudge:.
9. Prepare 250 grams of dark chocolate.
10. It's 200 ml of heavy cream.
11. It's 2 of eggs.
12. It's 4 tbsp of flour.
13. It's 1/2 cup of white sugar.

There's no need to buy premium chocolate for this recipe. I used a mixture of own-brand supermarket stuff and it worked out just fine; perhaps even better. And I own a tart pan, this recipe was meant to be. Now if you don't have a tart pan, don't worry, because I've got a short cut for you.

Chocolate Fudge Tart instructions

1. Pre-heat your oven to 350F Sift together the flour, sugar and salt. Add the egg yolk then mix well..
2. Add the butter to the flour then rub it together by hand until it forms a coarse-meal-like texture. Add a splash of milk if the dough is too dry (a tbsp at a time)..
3. Lightly knead the pastry until it forms a dough ball. Wrap it in plastic and let it chill in the fridge for 15mins..
4. Lightly dust your work surface with flour and roll the pastry out (about half a centimeter or 1/8 of an inch thick). Butter your 9-inch tart pan then gently transfer the pastry into the pan. Shape it into the bottom and the sides then trim the excess off..
5. Using a fork, poke small holes on the bottom of the crust to prevent it from rising in the middle. Blind bake it by popping it in the preheated oven for 10 minutes or until lightly brown. Take it out and let it cool..
6. For the chocolate fudge: chop your dark chocolate into small pieces then put it in a bowl with the butter and sugar. Gently boil your heavy cream (stirring occasionally to prevent sticking and burning) then pour it into the bowl..
7. Stir until the chocolate and butter have melted. Let it cool to room temp. Beat the two eggs then add it to the ganache once cooled. Mix it well without aerating (don't whisk it to prevent incorporating too much air)..
8. Fold-in the flour, a tablespoon at a time, then pour it into your prepared tart shell..
9. Bake it at 350F for 12~15 minutes then let it cool completely at room temperature then chill for at least 2 hours before cutting. Bon appetit..

The only thing I changed was the. Fudge Chocolate Tarts - The filling is so incredibly fudgy and thick that it could suffice as a dessert A few weeks ago Karin told me about a chocolate, raw, and gluten free tart that was "out of this world". This fudgey tart is gluten free, dairy free, high in fibre and good fats, clean and nearly raw, and not to mention incredibly decadent and indulgent. Whisk the chocolate into the eggs and pour the mixture into the tart case. Avocado chocolate fudge tart recipe with pretzel crust and caramel cream layer on top.