Choco­late fudge tart

There’s no need to buy premium choco­late for this recipe. I used a mix­ture of own-brand su­per­mar­ket stuff and it worked out just fine; per­haps even bet­ter.

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Prep 20 min

Cook 20 min

Cool 2 hr For the bis­cuit base

150g Hob­nob bis­cuits

45g co­coa pow­der

45g light brown sugar

¼ tsp ta­ble salt

80g salted but­ter, soft­ened, plus ex­tra for greas­ing For the fill­ing

1 x 400g can con­densed milk caramel

250g milk choco­late

125g dark choco­late 150g dou­ble cream

2 pinches flaky sea salt

Start with the bis­cuit base: put the Hob­nobs into a plas­tic bag and bash them into crumbs with a rolling pin (or give them a quick blitz in a food pro­ces­sor).

Stir in the co­coa, sugar and salt, fol­lowed by the but­ter. Line the base of a 25cm round tart tin with grease­proof pa­per, grease the sides with some ex­tra but­ter, then firmly press the crumb mix­ture into the tin, tak­ing ex­tra care with the sides and aim­ing for an equal thick­ness through­out. Pop it into the freezer to chill for 10 min­utes, then bake at 200C/390F/gas 6 for 10-12 min­utes. Take out of the oven and set aside to cool.

Mean­while, make the choco­late fudge fill­ing. Put all the in­gre­di­ents (apart from the salt) into a saucepan and gen­tly warm over a lowmedium heat. Keep stirring the mix­ture un­til the choco­late has melted and the ganache is smooth and glossy. Pour into the cooled bis­cuit base and chill in the fridge for a cou­ple of hours.

Sprin­kle the sea salt over just be­fore serv­ing.

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