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Friday, 7 June 2019

Easy chocolate fudge tart recipe

Vegan, quick + easy.

A quick and easy chocolate fudge tart, with a cookie base, with a 3 ingredient chocolate fudge filling, topped with a fudge drizzle, chopped hazelnuts, and a pinch of salt.
I used the Natures Charm 'Chocolate fudge sauce', which is my recent favourite to bake with!

Preparation- 15 minutes
Chilling time- 4 hours
Serves- 10+
Level- Easy

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Ingredients for the crust
-200g of plain biscuits (I use Biscoff biscuits)
-6 tablespoons of dairy-free butter/margarine

Ingredients for the chocolate filling
-300g of dairy-free milk chocolate 
-1 tablespoon of fudge sauce
-1 can of coconut milk (cream only)

Toppings (optional)
-Chopped hazelnuts 
-Chocolate fudge sauce
-Rock salt
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To make the crust
Step 1- Line a tart tin with greaseproof paper.

Step 2- Place the biscuits into a food processor/ blender and whizz up until crumb-like.

Step 3- Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.

Step 4- Firmly press the biscuit mixture into the lined tin until its compact.

Place into the fridge or freezer whilst you make the filling.

To make the chocolate filling
Step 1- Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.

Step 2- Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.

Step 3- Place the dark chocolate into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.

Step 4- Stir in the fudge sauce.

Step 5- Pour the filling onto the crust and level with a spoon or offset spatula.
Place into the freezer for 2-3 hours, or until set.

Serve and enjoy.

I served my tart with a drizzle of chocolate fudge sauce, chopped hazelnuts and a dash of rock salt.

Store in a sealed container in the freezer and best eaten within a few days.

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