Chocolate Fudge tart: "Tarte au chocolat fondant"

One of the stars of chocolate desserts: a chocolate fudge tart for chocolate lovers only!

Cooking time: 35 mins

Prep time: 20 mins

Ingredients for 20 cm tart stamp

What do you need?

• Shortcrust pastry (Follow the link for recipe).

• 200 g of a good quality dark chocolate.

• 150 g of fresh cream.

• 50 g of milk.

• 1 whole egg.

• Strawberries for decoration.

How to proceed?

Step 1- prepare the shortcrust pastry

1. Prepare the Shortcrust pastry and refrigerate for at least 30 minutes.

2. Remove the pastry from the fridge, let it rest for 10 minutes.

3. Preheated oven at 180 °C.

4. Grease and flower a baking tart pan of 20 cm.

5. Sprinkle some flour on a work surface and on the pastry. Using a rolling pin dusted with some flour as well, roll the pastry into a nice even sheet. Roll out the shortcrust pastry on the prepared baking tart pan.

6. Pierce the pastry with a fork, cover it with parchment paper, put some weights on top (we use legumes) and cook for 20 minutes.

7. Remove the legumes and continue cooking for another 10 minutes, until the bottom is nice and golden.

Step 2- prepare the filling

1. Shop the chocolate with a knife and put it in a bowl.

2. In a pot over medium low hit, bring the cream and milk to a boil . Add the chopped chocolate. Mix gently with a spatula until the chocolate is melted.

3. Add the lightly beaten egg and mix slowly without mixing too much to avoid incorporating air bubbles.

Step 3- assemble the tart

1. Set your oven on 140 °C

2. Pour the ganache into the pastry shell.

3. cook for 15 minutes , until the cream has the consistency of a pudding.

4. Once cold, decorate with strawberries.