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Chocolate Fudge & Boysenberry tart
Picture of the Chocolate Fudge & Boysenberry tart
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Chocolate Fudge & Boysenberry tart

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.
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.

Tips

What do I need?
Select All
sweet shortcrust pastry
dark chocolate
cream
Eggs
caster sugar
vanilla essence
Wattie’s Boysenberries in Syrup, drained
Icing sugar
Crème fraiche or whipped cream
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