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!
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Double Chocolate Fudge Tart
adapted from Rachael Ray
Double Chocolate Fudge Tart
Ingredients
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
Instructions
- 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.
Notes
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?
Chocolate Chip Cookie Dough Cheesecake Bars
Carolina HeartStrings says
That looks sinfully delicious! Come visit us. We have a terrific vegetable soup on the menu.
Janel@hatingmartha says
Your blog should be banned. Seriously. I swear just looking at the pictures is making me gain pounds. Good ones though. Love it!
Michaela says
Joan, this has my name written ALL OVER IT!! I can’t wait to try it…(some day…) darn this New Year’s dieting!! 🙁 This is at the top of my Valentine’s list!! <3
The Better Baker says
My oh my oh my!! This looks heavenly for sure. I am so glad I found you at Foodie Friday – Pinning!
Dorothy @ Crazy for Crust says
Seriously, my mouth is watering. How did I miss that tart? I love that magazine. Must make this soon!
Chef Jo says
Triple yum!! It’s hard to go wrong with chocolate and this is a recipe I must give a try…maybe I’ll bake it up for myself for my own birthday next week!
Roxana GreenGirl {A little bit of everything} says
taste of home is the only magazine I receive. I used to get a couple but i realized I could easily get most of their articles and recipes from their websites.
This tart looks amazing! Chocolate fudge, mmm
thingsforboys says
oh I am so hungry right now!
Joan@chocolateandmore says
Thanks for all the wonderful comments, seriously, this recipe is in my top 5 right now. I’ve already got plans (found another excuse) to make this again next week.
And Roxanna, I never would have bought the subscriptions if they weren’t such a great deal, I works out to what? under $4 per year per magazine. I just couldn’t pass it up!
Denise S. says
That looks so good.
I have one question.
What size tart pan did you use for this recipe?
Joan Hayes says
I used a 10 inch Tart pan, this is it from Target https://www.target.com/p/quiche-pan-red/-/A-14289722#prodSlot=medium_1_1
Hearty Appletite says
Wow! We definitely ALL benefited from you subscribing to the magazines. Thanks for sharing!
Penny says
Will you be my BFF? This looks amazing! Thanks for bringing it to Foodie Friday.
Carrie says
Can I come over for a slice? This looks so fanfreakingtastic!
Chandani Shrestha says
Oh Joan, first of all I am drooling all over the keyboard. In my attempt not to look at the picture and just print the recipe. You got right back at me for posting the mud cake. Thanks god I don’t have the magazine.
Ally says
I am soooooooooooooo glad I had some fresh raspberries for this! Thanks for bringing to the potluck dinner! xoxo ally
Miz Helen says
Your Fudge Tart looks amazing! I can’t wait to make your wonderful recipe. Hope you are having a fabulous week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Marguerite says
Just saw this on facebook. Definitely looks yummy. The cookie you were looking for is Nabisco’s Famous Chocolate Wafers. I’ve never had a problem finding them. You may have better luck now that you have the name to go by.
Gale DiVeglio says
I am able to get chcolate wafers in my area. They are the ones that you make the icebox cake. Just round dark chcolate cookies. Can I use these instead of the oreo cookies? Wnat to make this cake for my husband’s birthday. He is a mad about anything chocolate.
Thank you!!
Michelle says
Looks awesome! I have a tough time finding chocolate graham/wafer cookies too. Have you found chocolate Teddy Grahams? I can find those and they work. Plus pulsing them in a blender is a teddy graham massacre, which is funny — in a — light-hearted.. Sort of… Way………. *gulp*
Olivia says
This looks AMAZING! But what can I do with the white cream of the oreos? Can I add it to the stuffing or just eat it?(and get even fatter lol)
Joan Hayes says
I’m sure you can find a volunteer to eat the cream filling!
Karen says
I’ve heard that the chocolate Teddy Grahams are the best substitute for chocolate wafers. That’s what I’ll be using in this recipe today, in lieu of the Oreo’s.