Source: Tamal Ray’s recipe for chocolate fudge tart

Chocolate Fudge Tart

Course Dessert
Cuisine American
Keyword Chocolate, Fudge, Tart
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Servings 16 people

Ingredients

Biscuit Base

  • 150 g Hobnob biscuits
  • 45 g cocoa powder
  • 45 g light brown sugar
  • 0.25 tsp salt
  • 80 g salted butter softened, plus extra for greasing

Filling

  • 400 g condensed milk caramel 1 tin
  • 250 g milk chocolate
  • 125 g dark chocolate
  • 150 g double cream
  • 2 pinches sea salt flakes

Instructions

  1. Start with the biscuit base: put the Hobnobs into a plastic bag and bash them into crumbs with a rolling pin (or if you’re feeling less destructive, give them a quick blitz in a food processor).

  2. Stir in the cocoa, sugar and salt, followed by the butter. Line the base of a 25cm round tart tin with greaseproof paper, grease the sides with some extra butter, then firmly press the crumb mixture into the tin, taking extra care with the sides and aiming for an equal thickness throughout. Pop it into the freezer to chill for 10 minutes, then take out, line with greaseproof paper and fill with baking beads. Bake at 200C/390F/gas 6 for 10-12 minutes. Take out of the oven and set aside to cool.

  3. Meanwhile, make the chocolate fudge filling. Put all the ingredients (apart from the salt) into a saucepan and gently warm over a low-medium heat. Keep stirring the mixture until the chocolate has melted and the ganache is smooth and glossy. Pour into the cooled biscuit base and chill in the fridge for a couple of hours.

  4. Sprinkle the sea salt over just before serving.


3 Comments

Shinigami · 29th April 2020 at 10:37 am

5 stars
Really good, very chocolaty

Judith Crossland · 10th May 2020 at 7:25 pm

What is condensed milk caramel? I know condensed milk, but never seen c m caramel.

    Shinigami · 11th May 2020 at 5:40 pm

    It’s actually just tinned caramel, I’m pretty sure the brand I used said it was caramel from condensed milk but I can’t seem to find what it was now. Any 400g tin of caramel will work for this though possibly caramel from condensed milk will have a slightly richer taste.

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