Chocolate Fudge School Tart
Chocolate Fudge School Tart
Ingredients
For the chocolate oaty biscuit base
- 200 g oaty biscuits, (digestives or Hobnobs work beautifully)
- 2 tablespoons cocoa powder
- 100 g salted butter, melted
- 1 teaspoon vanilla extract
- Pinch salt
For the fudge filling
- 200 g milk chocolate
- 200 g dark chocolate
- 1 tin condensed milk, 397g
- 1/2 teaspoon vanilla extract, (optional)
- 1/2–1 teaspoon flaked sea salt
To finish
- Extra flaked sea salt
Instructions
- 1
Blitz the oaty biscuits into fine crumbs. You can leave a little texture if you prefer.
⏱️ 3 min
- 2
Stir through the cocoa powder and a pinch of salt into the biscuit crumbs.
⏱️ 1 min
- 3
Pour in the melted salted butter and vanilla extract. Mix until the mixture resembles wet sand.
⏱️ 2 min
- 4
Press the mixture firmly into a lined tin, smoothing it into an even layer using a spatula or the back of a spoon.
⏱️ 4 min
- 5
Pop the base into the fridge to set.
- 6
Break both the milk chocolate and dark chocolate into a heatproof bowl.
⏱️ 2 min
- 7
Gently melt the chocolate with the condensed milk over a bain-marie or in short bursts in the microwave, stirring until the mixture is smooth, thick, and glossy.
⏱️ 10 min
- 8
Stir through the vanilla extract (if using) and flaked sea salt into the fudge mixture.
⏱️ 1 min
- 9
Pour the warm fudge mixture over the chilled biscuit base in the tin. Smooth the top with a spatula.
⏱️ 2 min
- 10
Tap the tin lightly to level out the fudge.
⏱️ 1 min
- 11
Sprinkle some flaked sea salt over the top of the fudge layer.
⏱️ 1 min
- 12
Chill in the fridge until fully set and sliceable.
- 13
Once set, slice the tart into triangles. Finish with an extra pinch of flaked sea salt over each piece if desired.
⏱️ 3 min
Kitchen Tools
Chocolate Fudge School Tart
For the chocolate oaty biscuit base
- 200 g oaty biscuits, (digestives or Hobnobs work beautifully)
- 2 tablespoons cocoa powder
- 100 g salted butter, melted
- 1 teaspoon vanilla extract
- Pinch salt
For the fudge filling
- 200 g milk chocolate
- 200 g dark chocolate
- 1 tin condensed milk, 397g
- 1/2 teaspoon vanilla extract, (optional)
- 1/2–1 teaspoon flaked sea salt
To finish
- Extra flaked sea salt
Instructions
- 1
Blitz the oaty biscuits into fine crumbs. You can leave a little texture if you prefer.
⏱️ 3 min - 2
Stir through the cocoa powder and a pinch of salt into the biscuit crumbs.
⏱️ 1 min - 3
Pour in the melted salted butter and vanilla extract. Mix until the mixture resembles wet sand.
⏱️ 2 min - 4
Press the mixture firmly into a lined tin, smoothing it into an even layer using a spatula or the back of a spoon.
⏱️ 4 min - 5
Pop the base into the fridge to set.
- 6
Break both the milk chocolate and dark chocolate into a heatproof bowl.
⏱️ 2 min - 7
Gently melt the chocolate with the condensed milk over a bain-marie or in short bursts in the microwave, stirring until the mixture is smooth, thick, and glossy.
⏱️ 10 min - 8
Stir through the vanilla extract (if using) and flaked sea salt into the fudge mixture.
⏱️ 1 min - 9
Pour the warm fudge mixture over the chilled biscuit base in the tin. Smooth the top with a spatula.
⏱️ 2 min - 10
Tap the tin lightly to level out the fudge.
⏱️ 1 min - 11
Sprinkle some flaked sea salt over the top of the fudge layer.
⏱️ 1 min - 12
Chill in the fridge until fully set and sliceable.
- 13
Once set, slice the tart into triangles. Finish with an extra pinch of flaked sea salt over each piece if desired.
⏱️ 3 min