Chocolate fudge tart

Chocolate fudge tart

A decadent, rich dessert that is ideal for dinner parties and can be made in advance.

By , 21 September 2015

Be the first to rate this recipe

Chocolate fudge tart
  • 2 Hours
  • Serves: 8
  • Price: 65p per serving
Nutritional Info
Each 268g serving contains
  • Energy

    2893KJ

    691KCAL

    35%
  • Fat

    31.7g

    high

    45%
  • Saturates

    16.8g

    high

    84%
  • Sugars

    63.1g

    high

    70%
  • Salt

    0.5g

    low

    8%
of your reference intake.
Typical energy values per 100g: 1079kJ/258kcal.
Ingredients
  • 340g ready-made shortcrust pastry
  • 65g plain flour, plus extra for rolling out
  • 100g Asda Organic Dark Chocolate (70% cocoa solids)
  • 115g unsalted butter
  • 4 large eggs
  • 200g caster sugar
  • 2 tsp Camp coffee essence (optional)
  • 150g granulated sugar
  • 4 clementines
  • 6 level tbsp orange marmalade
  • 6 tbsp orange juice
  • 2 level tbsp sugar
  • 1 level tsp cornflour
  • 4 tbsp Cointreau
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry and use to line a 20cm flan tin. Chill for 20 minutes.

  • Prick the base with a fork, lay baking paper inside and add dry beans. Bake for 10 minutes. Take off the paper and beans and bake for 4 minutes. Reduce the temperature to 160C/140C Fan/Gas 3.

  • Break the chocolate into squares and put in a bowl with the butter. Stand over a pan of simmering water, making sure the base of the bowl doesn't touch the water, until melted. Remove the bowl, stir until smooth and set aside for 15 minutes.

  • Whisk the eggs, caster sugar, coffee essence (if using) and flour until mixed. Whisk in the chocolate mixture. Pour into the flan case and bake for 25-30 minutes or until set. leave to cool.

  • Put granulated sugar in a large pan with 200ml water and heat gently until dissolved. Simmer for 2 minutes. Cut 4 clementines into slices and drop into the syrup. Simmer for 5 minutes or until the rind looks translucent.

  • Lift out and cool on a plate in a single layer. Arrange on top of the tart just before serving.

  • Heat the orange marmalade, orange juice and 2 level tbsp sugar, stirring, until the sugar has dissolved.

  • Mix cornflour with 1 tbsp water and stir in. Heat until simmering. Pour into a jug and add the Cointreau. Leave to cool. Add to the tart just before serving.