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Ready Steady Bake… Chocolate Fudge Tart!

Anna Taylor takes us through her delicious chocolate fudge tart recipe

An easy and simple chocolate tart recipe that tastes delectable! I would recommend decorating it with strawberries and raspberries on top,  and serving with vanilla ice cream.

• Ingredients
  • 150g Hobnob biscuits (or Gluten Free digestive biscuits)
  • 45g cocoa powder
  • 45g caster sugar
  • 1/4 tsp table salt
  • 80g salted butter
  • 400g Carnation caramel
  • 200g dark chocolate
  • 175g milk chocolate
  • 150ml double cream

1. Method

1. Turn the oven to 200C/ 390F /gas 6. Put the biscuits in a plastic bag and bash them with a rolling pin until they are in small crumbs. Then stir in the cocoa, sugar and salt. Soften the butter in the microwave and then stir it all together.
2. Line the base of a 20cm cake tin (make sure it has a bottom that pops up and out) with grease-proof paper. Firmly and uniformly press the crumb mixture into the bottom. Put it in the freezer for 10 minutes and then bake for 10-12 minutes. Set it aside to cool.
3. Meanwhile, put the condensed caramel, cream and chocolate into a saucepan to make the fudge filling. Warm over a low heat and stir until the ganache is smooth and glossy.
4. Pour into the cooled biscuit base and then chill your tart in the fridge for a few hours.