Fudge & Chocolate Tart

If you’ve got a sweet tooth this fudge and chcocolate tart is hard to beat. The creamy fudge filling and crisp pastry is a match made in heaven.

Serves 10-12

Ingredients

• 2½ tbsp littleseed Extra Virgin British Rapeseed Oil

• 175g Wessex Mill Plain Flour

• Pinch of salt

• 1 egg, plus another beaten for glazing

• 3½ tbsp cold water

• 135ml double cream

• 500g Butter Fudge

• Chocolate, for decoration

Method

1. Pre-heat the oven to 190C / Gas Mark 5.

2. To make the pastry beat together the littleseed Rapeseed Oil, water, and egg. 

3. Combine the flour, salt and sugar and add to the wet ingredients until it forms a soft dough. 

4. Wrap the pastry in cling film and chill in the fridge for at least 30 minutes. Roll out the pastry on a lightly floured surface to about 4mm thickness and large enough to cover the base and sides of a large pastry case. 

5. Blind bake in the oven with some baking beans for 15 minutes.

6. Melt down the fudge in the microwave for 20 seconds at a time until the desired consistency is reached. Add the cream, a little at a time and mix well, saving just a little of the cream for the next step. Pour the fudge mixture into the pastry case, add a swirl of cream on the top and pop in the fridge to set.

7. Once set, grate or shave chocolate over the tart and top with a little whipped cream to serve.

Prep Time

30 minutes

Cooking Time

15 minutes + 1 hour to set in the fridge.