This chocolate fudge tart took a while but was extremely worth it. It’s already half gone and I’ve barely had a slice. Daughter was going to have dessert with friends so took a full quarter, then son came in and wammo another quarter was gone. I’m thinking about putting the last half away for a rainy day in the freezer. It is made with walnut pastry, and has a decadent fudge centre full of walnuts ( I added Brazil nuts too, my favourite nut as I didn’t have enough walnuts.) It’s so good, I’m giving you the recipe right here so you can try it. Here’s the link to the book btw, FYIhttps://shop.bbc.com/the-great-british-bake-off-big-book-of-baking-20861.html
Believe it or not, there is no actual chocolate in this tart, just cocoa, but it comes out super chocolaty. To make the pastry I added walnut pieces to the flour, salt and caster sugar and whizzed. Then added butter to make a fine breadcrumb. After adding cold water the fine crumb turned into
caster sugar 
cold butter 
like magic!!
a ball of pastry, hey presto, done. I put this in cling film in the fridge for 20 minutes, then rolled it out and lined the flan tin. This went back into the fridge for another 15 minutes and then I blind baked the pastry at 190˚C for 15 minutes and after removing the beans (in my case lentils) I baked the pastry case for a further 7-10 minutes. With my spare pastry I made some little pastry cases!! Cute!!!
Pastry is easy to work 
lined 
blind bake that tart
To make the filling I whisked the eggs in a mixing bowl with a free standing electric mixer until they were frothy. Then added both the sugars and vanilla and whisked for 5 minutes until the mixture was thick and mousse-like, and the whisk left a ribbon trail when lifted out of the mixture. I poured in the melted butter in a steady stream while mixing.
both sugars 
make ribbons 
sieve 
fold
I sifted the flour, salt and cocoa into the mixture and folded it in with a metal spoon, then folded in the cooled nuts. (Forgot to mention these had to be toasted in the oven for 5-7 minutes previously). Now time to compile the tart by spooning/pouring the mixture into the tart case.
pour 
ready to bake
The tart is baked in the oven at 180˚C for 25-30 minutes, until the filling is slightly puffed and just firm when gently pressed in the centre.
A delicious decadent treat warm with whipped cream or vanilla icecream! 🙂
