I don’t get a lot of magazines delivered anymore. Just too expensive.
But back the end of October, For the Mommas, posted on Facebook about a magazine deal. I don’t remember exactly what the post was but it was good enough to make me look.
And I was able to order both Everyday with Racheal Ray and Taste of Home, not for one year but TWO years, for $15.00, for both! Talk about a deal!So when I start receiving the magazines, I’m drooling over the pages, at night in bed, over morning coffee, in the bathroom (common, you do it too.)
Rachael Ray’s December issue just overwhelmed me, so many recipes I want to try. But there was one, one that just couldn’t wait. A Double Chocolate Fudge Tart.
And I own a tart pan, this recipe was meant to be. Now if you don’t have a tart pan, don’t worry, because I’ve got a short cut for you.
The only thing I changed was the crust. Don’t know what is is but I can’t find a chocolate wafer type cookie anywhere around here, not even a chocolate graham cracker. So Kroger, Walmart, Publix, and Freshway, hear me, I’d like a chocolate wafer cookie please!
Connect with Chocolate, Chocolate and More!
Double Chocolate Fudge Tart
adapted from Rachael Ray
for the Crust
- 2 cups crushed Oreo cookies with the white centers removed (about 2 rows)
- 6 tablespoons melted butter
for the Filling
- 8 tablespoons butter, cut into pieces
- 10 ounces semi-sweet chocolate
- 2 eggs
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 pinch of salt
- Position a rack in the lower third of your oven and preheat to 350 degrees. Proceed to crush your Oreo cookies (inside cream removed) combine well with the melted butter till crumbs are all moistened, then press into tart pan, being sure to go up the sides.
- Bake crust for 10 minutes, until firm, remove from oven and allow to cool.
- Place your chocolate and cut butter into a saucepan and melt over low heat, stirring until smooth and silky. Remove from heat and let cool.
- In a mixing bowl, beat your eggs with a wire whisk and then add cream, sugar, salt and vanilla.
- Whip till frothy, you know, just those tiny little bubbles, start adding your cooled chocolate, continue to whisk in chocolate until all blended and smooth.
- Pour filling into your prepared crust.DO NOT OVER FILL!
- Place in your preheated 350 degree oven, I left my shelf on the lower 3rd, and bake for 25-30 minutes.You want the center to still be a little jiggly. Remove from oven and let cool completely. The refridgerate for at least 2 hours before serving.
- Store, loosely covered in the refrigerator.
If you don't have a tart pan, go straight to the prepared, buy in the store, in the baking section, Oreo cookie crust! The filling is enough for 2 of the premade crusts.
recipe source ChocolateChocolateandmore.com
This tart also freezes well. A decadent slice of heaven!
want more chocolate?