Double Chocolate Fudge Tart

Last Christmas I got a one year subscription to the Rachel Ray Magazine and I was so excited.  It is full of great kitchen gadgets and recipes which is right up my alley.  The December holiday edition arrived in the mail last week and after finding this recipe I had to try it.  I modified it to make it a gluten-free and I took one shortcut, but it was absolutely divine.  My Mom couldn’t stop raving about it and she’s a tough critic.


1 bag of Pamela’s chocolate cookies like these (grind them in food processor)

6T melted unsalted butter and 8T unsalted butter cut into pieces

10.5 oz semisweet chocolate chips or chocolate bar

2 eggs

1c heavy cream

1/2 c granulated sugar

1tsp vanilla extract

1 pinch of salt

2T confectioners sugar

Preheat oven to 350F.  After cookies have been ground in food processor drizzle melted butter and pulse until combined.  Press into fluted tart pan (I used a springform pan and it worked fine).

Bake in oven for 10 minutes and then cool.  Grate several chocolate chips or 1/2 oz bar to sprinkle over the top.  In a saucepan melt remaining butter and chocolate stirring until smooth.  Remove from heat and let cool for 5 minutes.  In a large bowl whisk eggs, cream, granulated sugar, vanilla and salt.  Whisk the cooled chocolate into the egg mixture until well combined.  Pour the filling into the crust and bake for 20 minutes if using a fluted tart pan (it took me about 26 minutes using the springform pan).  The tart should be set, but the center should still be slightly jiggly.    Let tart cool completely and then sprinkle with confectioners sugar. 

I served mine with a dollop of Cool Whip Seasons Delight French Vanilla with chocolate sprinkles on top.

If you want to make the topping Rachel Ray used take 1c of heavy cream and 2T confectioners sugar and 1T orange liquer and beat with an electric mixer until thick and billowy.

I’ve already been asked to serve this dessert again at Thanksgiving 🙂


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