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  1. Home
  2. Baking

Choc-Hazelnut Fudge Tart

Chocolate lovers unite. - by Mel Burge
  • 07 Sep 2020
Choc-Hazelnut Fudge Tart
Cook: 60 Minutes - Medium - Serves 8
Proudly supported by

TIP! We used Nestle Plaistowe Dark Cooking Chocolate in these recipes. Tart can also be served warm. For a change, serve with vanilla ice-cream. Loose-based flan tins are available from some major supermarkets, kitchenware stores, or online.

Ingredients

250g packet Choc Ripple biscuits

1⁄2 cup (75g) roasted hazelnuts

100g unsalted butter, melted

Softly whipped cream and Ferrero Rochers, to decorate

Filling

125g unsalted butter, chopped

100g dark cooking chocolate, chopped

1⁄2 cup (155g) Nutella

1⁄2 cup caster sugar

3 eggs, lightly beaten

1⁄2 cup plain flour

2 tblsps cocoa powder, plus extra to decorate

1⁄2 tsp baking powder

Method

  1. Grease a 25cm x 3.5cm deep, round, loose-base flan tin (base measures 24cm). Place on an oven tray.

  2. Process biscuits and hazelnuts in a food processor until finely crushed. Add butter. Process until combined. Press over base and side of prepared tin.

  3. To make filling, stir butter, chocolate, Nutella, and sugar in a medium saucepan over a low heat until melted. Transfer to a large bowl. Cool slightly. Stir in eggs. Fold in combined sifted flour, cocoa, and baking powder. Pour over biscuit base. Smooth over top.

  4. Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until firm. Remove from oven. Stand tart in tin for 1 hour before removing. Cool to room temperature.

  5. Decorate with whipped cream and Ferrero Rochers. Dust with sifted cocoa. Cut into wedges to serve. 

  • Baking
  • sweet pies and tarts
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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