This is a chocolate tart like none you’ve ever had before. The caramel in the ganache filling makes every bite a glorious, gooey celebration of chocolate. And, in one of those happy but rare coincidences, the taste is matched by its simplicity: just 20 minutes of preparation. The hardest thing is having to wait for it to chill before you can eat it.
Chocolate fudge tart
There’s no need to buy premium chocolate for this recipe. I used a mixture of own-brand supermarket stuff and it worked out just fine; perhaps even better.
Prep 20 min
Cook 20 min
Cool 2 hr
For the biscuit base
150g Hobnob biscuits
45g cocoa powder
45g light brown sugar
¼ tsp table salt
80g salted butter, softened, plus extra for greasing
For the filling
1 x 400g can condensed milk caramel
250g milk chocolate
125g dark chocolate
150g double cream
2 pinches flaky sea salt
Start with the biscuit base: put the Hobnobs into a plastic bag and bash them into crumbs with a rolling pin (or if you’re feeling less destructive, give them a quick blitz in a food processor).
Stir in the cocoa, sugar and salt, followed by the butter. Line the base of a 25cm round tart tin with greaseproof paper, grease the sides with some extra butter, then firmly press the crumb mixture into the tin, taking extra care with the sides and aiming for an equal thickness throughout. Pop it into the freezer to chill for 10 minutes, then bake at 200C/390F/gas 6 for 10-12 minutes. Take out of the oven and set aside to cool.
Meanwhile, make the chocolate fudge filling. Put all the ingredients (apart from the salt) into a saucepan and gently warm over a low-medium heat. Keep stirring the mixture until the chocolate has melted and the ganache is smooth and glossy. Pour into the cooled biscuit base and chill in the fridge for a couple of hours.
Sprinkle the sea salt over just before serving.
- Food styling: Emily Kydd. Prop styling: Jennifer Kay
