Name: Chocolate Fudge & Boysenberry tart
Cook time: 2140 min
Yield: Makes 8 - 10 Serves
Ingredients: 1 - 2 sheets sweet shortcrust pastry, thawed if frozen; 250 g dark chocolate; ½ cup cream; 2 Eggs; 3 tbsp caster sugar; 1 tsp vanilla essence; 400g can Wattie's Boysenberries in Syrup, drained (reserve syrup); Icing sugar for dusting; Crème fraiche or whipped cream

Something berry delicious for that special occasion, this tasty tart is worth the effort! One for the chocolate lovers, and sure to be a hit dessert for any dinner party.

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Makes 8 - 10 Serves

Prep Time 20 minutes

Cook Time 35 - 40 minutes

Easy As

Ingredients

1 - 2 sheets sweet shortcrust pastry, thawed if frozen

250 g dark chocolate

½ cup cream

2 Eggs

3 tbsp caster sugar

1 tsp vanilla essence

400g can Wattie's Boysenberries in Syrup, drained (reserve syrup)

To serve :

Icing sugar for dusting

Crème fraiche or whipped cream

NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 130g
Energy	1710kJ
Protein	5.1g
Fat, total	24.1g
- saturated fat	12.8g
Carbohydrate	42.1g
- sugars	25.1g
Dietary Fibre	1.9g
Sodium	190mg

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS NUTRITION

Made with

Method

Step 1

Preheat the oven to 160C. Use the pastry to line a 23cm tart tin with a removable base. Line the pastry with a piece of baking paper then fill with baking beans, macaroni or dried beans to 'bake blind'.

Step 2

Bake in the preheated oven for 15 minutes. Remove the baking paper and beans or macaroni then return to the oven for a further 5 minutes or until the pastry is form and lightly coloured. Stand the tin on a rack.

Step 3

To prepare the chocolate filling, melt the chocolate in a medium glass bowl over a pot of simmering water. Ensure that the the bowl fits firmly on the pan and does not touch the water. Stir while the chocolate melts.

Step 4

Remove from the heat then fold in the cream. Lightly beat the eggs, caster sugar and vanilla essence then stir into the chocolate mixture. Pour chocolate fudge into the tart shell.

Step 5

Dot the drained boysenberries evenly on top of the chocolate fudge mixture. Bake in the preheated oven for 15 to 20 minutes or until the filling is just set around the edge. The mixture will become firm as it cools. Stand the tart on a rack to cool completely.

Step 6

Meanwhile, place the boysenberry syrup into a small saucepan and bring to the boil. Boil until the syrup has reduced by half. Set aside to cool.

Step 7

Dust the tart with icing sugar before serving. Cut into wedges and serve with crème fraiche or whipped cream and the reduced boysenberry syrup.