Chocolate fudge tart

    1 hour 30 min

    A classic baked chocolate tart with a twist. A layer of fudge hidden inside. This is my final development for my food technology GCSE's. ( In mine i also poached some orange rind for the side, and added orange juice and orange liquor to the filling, but left this out of the ingredients as it is optional.) Perfect for impressing guests, my exam question was to make a product suitable for mass production and suitable for a special occasion; i did romantic dinner.


    Derbyshire, England, UK
    7 people made this

    Serves: 1 

    • Pastry
    • 4 tbsp (36g) Plain Flour
    • 2 tbsp (8g) Cocoa powder
    • 1 tbsp (16g) Butter
    • Filling
    • Over half an egg
    • 1 tbsp (8g) Plain flour
    • 22g Dark chocolate
    • 1 tbsp (10g) Caster sugar
    • 1 tbsp (13g) Butter
    • Fudge
    • 1/2 tbsp (9g) butter
    • 1 1/2 tbsp (20g) sugar
    • 20ml milk

    Prep:1hr10min  ›  Cook:20min  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C. In a food processor (or mixing bowl if you have the time) add the pastry ingredients, and wiz until it forms dough (this will require adding a couple drops of water.)
    2. Roll out the pastry and place into either one big tart tin, or individual tart tins about 10.2 cm in diameter. (the following can be optional, but is highly recommended so that the tart cooks evenly, and doesn't rise) Over the pastry place a roughly cut sheet of grease proof pastry, and add the baking beans to blind bake. Put in oven for 10 minutes.
    3. Melt the chocolate, and the butter (separately) preferably using microwave, and then in a mixing bowl combine all the ingredients for the filling. Remove the sheet and baking beans for the pastry.
    4. In a pan add the fudge ingredients, and cook until it thickens into a fudge (this could take 10 - 15 minutes, but look out for it so it doesn't burn.) Press a thin layer of fudge onto the pastry.
    5. Microwave the chocolate and the butter (separately) and combine all ingredients for filling in a bowl. add to the pastry case and put in oven until set. Remove from tin once cooked.

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