Recipes
Chocolate fudge tart
A decadent, rich dessert that is ideal for dinner parties and can be made in advance.
A decadent, rich dessert that is ideal for dinner parties and can be made in advance.
Cook: 2 Hours
Serves: 8
Price: 65p per serving
Nutritional Information
Each 268g serving contains
Energy
2892kj
691kcal
2892kj
691kcal
35%
Fat
31.7g
31.7g
High
45%
45%
Saturates
16.8g
16.8g
Med
84%
84%
Sugars
63.1g
63.1g
High
70%
70%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1079kj/258kcal
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
1
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.
2
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.
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.
4
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.
5
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.
6
Lift out and cool on a plate in a single layer. Arrange on top of the tart just before serving.
7
Heat the orange marmalade, orange juice and 2 level tbsp sugar, stirring, until the sugar has dissolved.
8
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.