These chocolate fudge tartlets are easier to make than you might think!
Chocolatey, gooey, deliciousness in just one bite? Sign us up!
What's more, these tartlets - with a recipe straight from Benji's Baking - are surprisingly straightforward to make. Just make sure to not over-bake your tartlet cases when blind baking, and you'll have a sweet treat that's loved by all the family. Enjoy!
Chocolate fudge tartlets
These chocolate fudge tartlets are easier to make than you might think! Chocolatey, gooey, deliciousness in just one bite? Sign us up!
Brought to you by Benji's Baking
Ingredients
For the chocolate shortcrust pastry:
- 95 g butter
- 75 g caster sugar
- 3 large egg yolks
- 190 g plain flour
- 30 g cocoa powder
For the chocolate fudge filling:
- 3 large eggs
- 150 g light brown sugar
- 150 g dark brown muscovado sugar
- 1 tsp vanilla bean paste
- 180 g melted butter
- 65 g cocoa powder
- 45 g plain flour
- 6 fresh raspberries (for decoration)
- 6 x 10cm mini tarlet tins
- Blind baking beans
Instructions
1
Grease and line six 10cm (4in) mini tartlet tins, then set aside. Preheat the oven to 180°C/Gas Mark 4.
2
In a freestanding electric mixer, beat the sugar and butter for the pastry. Bring together before adding the eggs, beating, then incorporating the remaining ingredients.
3
Roll out the pastry and cut six 15cm (6in) diameter circles which can each be placed into a tartlet case. Remember, you can reroll shortcrust pastry so don’t worry if you can’t get six circles from your first roll.
4
Once each tartlet case is lined with pastry, put them in the fridge for 30 minutes, before placing a small sheet of baking paper in each case and filling with a handful of baking beans. Repeat for all six cases.
5
Bake for 15 minutes before removing the baking beans and paper, then return to the oven for a further 7-10 minutes.
6
When ready, remove the cases from the oven and allow to cool completely, keeping the oven on.
7
Prepare the chocolate fudge filling by whisking the eggs until foamy, before whisking in the sugars and vanilla bean paste to form a thick mixture.
8
Whisk in the flour and cocoa powder to form a gloopy chocolate mixture, then spoon the mixture into the cooled cases, filling each nearly to the top.
9
Bake them in the oven for 25 minutes, then remove and allow to cool. Top each tartlet with a raspberry and dust with icing sugar.
10
Serve soon after baking – these taste even better when slightly warm. They can also be eaten at room temperature.
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