FUDGE TART RECIPE - BETTYCROCKER.COM
Ooh la la! As special as this chocolate tart looks, it's 1-2-3 easy.
Provided by Betty Crocker Kitchens
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 9x1-inch tart pan with removable bottom with shortening. Wrap outside bottom and side of pan with foil to prevent leaking. In 1-quart saucepan, heat bittersweet chocolate and 1/3 cup butter over low heat, stirring frequently, until melted; cool slightly.
- In large bowl, mix granulated sugar, flour and eggs with spoon until well blended. Stir in chocolate mixture. Pour into pan. Bake 30 to 35 minutes or until edges are set. Cool completely on wire rack, about 1 hour.
- In 1-quart saucepan, heat unsweetened chocolate and 1 teaspoon butter over low heat, stirring constantly, until melted. Remove from heat. Stir in powdered sugar and 2 tablespoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until spreadable. Spread warm glaze over tart.
- In small microwavable bowl, microwave white chocolate and oil on Medium (50%) 20 to 30 seconds; stir. Drizzle over warm glaze. Let stand until glaze is set. Remove foil and side of pan before serving.
Nutrition Facts : Calories 340 , CarbohydrateContent 49 g, CholesterolContent 80 mg, FatContent 3 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 65 mg
DOWN-UNDER CHOCOLATE FUDGE TART RECIPE | ALLRECIPES
This to-die-for Aussie chocolate tart is light and fluffy with awesome chocolate taste. Family and friends always request it when invited for dinner!
Provided by Marie De Pasquale-Wilson
Categories Desserts Pies Tarts
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine flour, butter, and confectioners' sugar in a food processor; process until the mixture resembles bread crumbs. Add egg yolk and cold water and process until a dough forms. Add more cold water if necessary. Remove dough from food processor and mold into 2 flat shapes; you can use the extra one another time. Wrap each in plastic and refrigerate for 20 minutes.
- Butter a 9-inch flan pan. Roll 1 portion of dough out to a 9-inch circle about 1/8-inch thick. Line the prepared pan with the pastry. Cover pastry in the pan with a layer of aluminum foil and fill the foil with raw rice.
- Pre-bake pastry in the preheated oven for 15 minutes. Remove rice and foil and continue baking until pastry is a light golden color, 3 to 8 minutes more. Remove from oven, leaving oven on.
- Place chocolate in a microwave-safe bowl and heat in the microwave oven until melted, 3 to 5 minutes, mixing after each minute.
- Combine sugar, eggs, and vanilla extract in a separate bowl and add to the melted chocolate. Stir well and pour mixture into the baked pastry crust.
- Bake tart in the hot oven for 20 minutes; filling will still be runny and will set upon cooling.
- Allow tart to cool slightly and serve with whipped cream.
Nutrition Facts : Calories 582.8 calories, CarbohydrateContent 56.6 g, CholesterolContent 135.7 mg, FatContent 39.5 g, FiberContent 5.6 g, ProteinContent 9.8 g, SaturatedFatContent 24 g, SodiumContent 172 mg, SugarContent 18.4 g
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