Want to check this No-Bake Chocolate Tart with Oreo Nutella filling
Chocolate Tart with Chocolate Fudge topped with Ganache
For the chocolate Tart:
All purpose flour - 1 & 1/2 cup
Cocoa powder - 3 tsp
Cashew Almond powder - 3 tsp
Cold butter - 1/2 cup
Sugar - 3/4 cup
Salt a pinch
Baking powder a pinch
How to make the chocolate tart
In a bowl, take the flour, cashew almond powder, sugar, cocoa powder, salt. Mix everything together, then rum in small cubes of cold butter until it becomes crumbly.
Then slowly add cold water in teaspoons and gather the flour together. Knead to a smooth dough and refrigerate for 10 mins.
Once the dough is done, remove to a rolling board, dust with flour and transfer on the greased mold. Prick with fork to ensure the crust doesn't rise.
Bake in a pre heated oven for 25 - 30 mins, depending on how it gets cooked. I did intervals of 10 mins and finally 5 mins.
Allow it to cool down, while you make the fudge.
For the chocolate Fudge
Dark chocolate compound, chopped - 3/4 cup
Milk chocolate compound, chopped - 3/4 cup
Condensed Milk - 3/4 tin
Butter - 3 tbsp
How to make the fudge
In a thick bottom pan, take the chopped dark and milk chocolates, add the condensed milk and stir over medium flame. It takes about 5 -6 mins for the mix to start cooking. With a wisk keep stirring making sure the bottom doesn't get burnt.
When the chocolate is all melted and starts to get thick, add the butter and keep stirring to get the chocolate get done.
This takes about 7 mins app for the mix to get cooked. On cooling this tends to become very thick. Pour over the baked tarts, spread evenly
Bake again for 5 -6 mins, the fudge gets set by the end.
I used the same ingredients as I did in the earlier Chocolate Ganache
However I used milk chocolate with butter, and finally add the cream and allowed it to get settled.
Since the fudge had dark chocolate, I wanted the Ganache to be more sweeter and mild.
How to assemble
Once the ganache is done, pour over the baked chocolate fudge and tilt the molds around. This way the sauce gets spread in even and holds its texture.
I refrigerated it overnight. And it was so delicious to dig in.
The side pictures showing the different layers was simply too good, if I may say so myself.