Chocolate Fudge Tarts

September 21, 2017

It's time to face facts - chocolate tarts are often the forgotten gems of baking (at least in my opinion).

So often I get really into creating interesting bakes with crazy flavours, or pushing the boat out with complex or unusual bakes - this week I went for a simple (some might say unadventurous  but delicious) chocolate fudge tart - well, "tartlets"......

 

 

 

INGREDIENTS

For the Chocolate Shortcrust Pastry

95g Butter

75g Caster sugar

3 Large egg yolks

190g Plain flour

30g Cocoa powder

 

For the Chocolate Fudge Filling

3 Large eggs

150g Light brown sugar

150 Dark brown muscovado sugar

1tsp Vanilla bean paste

180g Melted butter

65g Cocoa powder (sifted)

45g Plain flour

 

6 Fresh raspberries

 

You will also need: 6 x 10cm Mini tartlet tins & Baking beans

 

METHOD

 

- Prepare the tartlet tins by greasing and lining each tin and setting aside for use later and preheat your oven to 180 degrees (fan).

 

- In a freestanding electric mixer, beat the sugar and butter for the pastry. Bring together before adding in eggs, beating and then incorporating the remaining ingredients.

 

- Roll out the pastry and cut 6 x 15cm diameter circles which can each be placed into a tartlet case (bear in mind  - you can reroll shortcrust pastry so don't worry if you can't get 6 circles from your first roll).

 

- Once each tartlet case is lined with pastry, place in the fridge for 30 minutes before placing a small sheet of baking paper in each case and filling with a handful of baking beans - repeating for all 6 cases.

 

- Bake for 15 minutes before removing the baking beans and paper and returning to the oven for a further 7-10 minutes.

 

- When ready remove cases from the oven and allow to cool completely.

 

- Prepare the chocolate fudge filling by whisking eggs until foamy before whisking in sugars and vanilla bean paste to form a thick mixture.

 

- Whisk in flour and cocoa powder to form a gloopy chocolate mixture before spooning the mixture into the cooled cases, filling each nearly to the top.

 

- Bake in the oven (at 180 degrees) for a 25 minutes before removing and allowing to cool. Top with a raspberry and dust with icing sugar.

 

- Serve soon after baking - these taste even better when slightly warm. They can also be eaten at room temperature.

 

 

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