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  1. Home
  2. chocolate dessert recipe

Chocolate Whiskey Fudge Tart

Perfect for Father's Day - this is one boozy dessert to remember! - by Jane Ash
  • 26 Aug 2019
Chocolate Whiskey Fudge Tart
Prep: 40 Minutes - Cook: 35 Minutes - Easy - Serves 10
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TIP! For an alcohol-free pie, replace the whisky with 1/3 cup strong black coffee (dissolve 2 teaspoons dry instant coffee granules in 1/3 cup boiling water). Dutch processed cocoa is available from the baking aisle in supermarkets. 

Ingredients

250g packet Choc Ripple biscuits

75g unsalted butter, melted

Cocoa powder and vanilla ice-cream, to serve

FILLING

200g dark cooking chocolate, chopped

125g unsalted butter, chopped

1/3 cup Scotch whisky

1 cup caster sugar

3 eggs

2/3 cup plain flour

2 tablespoons Dutch processed cocoa powder (see Tip)

WHISKY FUDGE SAUCE

200g dark cooking chocolate, chopped

¾ cup pure cream

1 tablespoon whisky

Method

  1. Grease a 25cm x 3cm deep, loose-base flan tin.

  2. Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base and up side prepared tin. Place on an oven tray. Refrigerate while preparing filling.

  3. To make filling, combine chocolate, butter and whisky in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Mixture will look slightly grainy at this stage. Remove bowl from pan. Whisk in sugar. Cool for 15 minutes. 

  4. Whisk in eggs, one at a time. Add combined sifted flour and cocoa. Whisk until combined. Pour into biscuit case. 

  5. Cook in a moderately slow oven (160C) for about 30 minutes, or until a crust forms on top and mixture is just set in centre when lightly touched. Remove. Cool in tin.

  6. To make whisky fudge sauce, place chocolate and cream in a small saucepan. Stir over a low heat until melted and smooth. Stir in whisky.

  7. Remove tart from tin. Place on a serving plate. Dust with sifted cocoa. Serve with ice-cream and warm sauce.

  • Baking
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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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