Chocolate Fudge Brownie Tart

11 Ingredients

Number of servings

1 1/2 sheets frozen shortcrust pastry, partially thawed
395grams can Nestlé Sweetened Condensed Milk
150grams unsalted butter, chopped
1/2 cup caster sugar
290grams pkt Nestlé Bakers’ Choice Dark Choc Melts
2 free range eggs, lightly beaten
1 1/4 cups plain flour
1/4 cup cocoa powder
1/2 cup Nestlé Bakers’ Choice Milk Choc Bits
125grams punnet raspberries
1teaspoons icing sugar mixture

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This decadent tart topped with raspberries is a chocolate lover's dream dessert with a melt-in-your-mouth fudgy brownie filling.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Grease a 4cm deep x 23cm loose-based, round, fluted tart pan. Line pan with pastry. Trim excess. Chill for 30 minutes.

Step 2 of 4

Line the pastry with baking paper. Fill tart with uncooked rice. Bake for 12 minutes. Remove paper and rice. Bake for 5 minutes or until pastry is light golden in colour. Set aside to cool. Reduce oven temperature to 180°C/160°C fan-forced.

Step 3 of 4

Place condensed milk, butter, sugar and dark choc melts in a saucepan over medium heat. Cook, stirring, for 5 minutes or until melted. Cool for 5 minutes.

Step 4 of 4

Stir in eggs. Sift over flour and cocoa, then stir to combine. Fold through half of the milk choc bits. Spoon into pastry case. Sprinkle with remaining milk choc bits. Bake for 25 minutes or until just firm in the centre. Cool completely. Serve topped with raspberries and dusted with icing sugar.

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