Fudge Tart

Ooh la la! As special as this chocolate tart looks, it's 1-2-3 easy.

GoldMedalRecipe by GoldMedal

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20 minutes

1 hour 55 minutes

10 servings



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Recipe
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Nutrition Info

  • 1 Serving
  • 340
  • 14g
    (Saturated Fat 8g, Trans Fat ncg)
  • 80mg
  • 65mg
  • 49g
    (Dietary Fiber 1g, Sugars ncg)
  • 4g
  • Percent Daily Value*
  • 6%
  • 0%
  • 2%
  • 6%
  • Exchanges
  • 3
  • 1 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft)

    No changes.

  • Substitution

    No tart pan? Use 9-inch springform pan with removable side for a similar appearance. Or line 9-inch round pan with foil; when completely cool, lift foil to remove tart.

Ingredients

  • Tart
  • 4  ounces bittersweet baking chocolate, chopped
  • 1/3  cup butter or margarine
  • 1  cup granulated sugar
  • 3/4  cup Gold Medal® all-purpose flour
  • 3  eggs, beaten
  • Chocolate Glaze
  • 1  ounce unsweetened baking chocolate
  • 1  teaspoon butter or margarine
  • 1  cup powdered sugar
  • 2  to 3 tablespoons boiling water
  • White Drizzle
  • 1  ounce white chocolate baking bar
  • 1/2  teaspoon vegetable oil

Directions

  1. 1Heat 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.
  2. 2In 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.
  3. 3In 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.
  4. 4In 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.

Categories: Course, Desserts, Cakes

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