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Fudgy Dark Chocolate Tart (White Whole Wheat Flour)

Dense, fudgy, dark chocolate in a tender buttery crust and all topped with whipped cream. What could be better?

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( 4 Ratings)

4 Ratings

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Member Reviews ( 4 )

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Prep Time 10 min
Total Time 1 hr 50 min
Servings 12

Ingredients

Crust

1: cup Gold Medal® white whole wheat flour

2: tablespoons sugar

1/2: cup butter or margarine, softened

Filling

2: tablespoons butter or margarine

1: can (14 oz) sweetened condensed milk (not evaporated)

1: bag (12 oz) dark, bittersweet or semisweet chocolate chips (2 cups)

1: teaspoon vanilla

1/4: teaspoon salt

1/2: cup chopped walnuts, toasted if desired

: Whipped cream, if desired

: Chocolate curls or grated chocolate, if desired

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Directions

1 Heat oven to 400°F. In medium bowl, mix crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan with removable bottom.
2 Bake 10 to 13 minutes or until light golden brown; cool on cooling rack. Reduce oven temperature to 350°F.
3 In 2-quart saucepan, melt 2 tablespoons butter over low heat. Stir in condensed milk and chocolate chips. Cook over low heat, stirring occasionally, until chocolate is melted. Stir in vanilla and salt; stir in walnuts. Spread in baked crust.
4 Bake about 20 minutes or just until edge is set. Cool in pan on cooling rack, about 1 hour to serve warm, or serve at room temperature. To serve, spoon whipped cream onto center of tart and top with chocolate curls or, top each slice with whipped cream and chocolate curls.

EXPERT TIPS

Expert Tips

To make chocolate curls, let a large bar of chocolate stand in a warm place (80°F to 85°F) until slightly softened. Using vegetable peeler, shave chocolate in long strands along smooth side of chocolate. Transfer curls with toothpick to dessert.

To make ahead, tightly cover the completely cooled tart and refrigerate up to 3 days or freeze up to 2 months. About 1 hour before serving, uncover frozen tart and let stand at room temperature to thaw.

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 6/15/2012 6:31:41 PM REPORT ABUSE dmariejn said:

Rating:

This dessert is delicious! It is very thick and rich and if you love chocolate you will love this, with or without the whipped cream......It is like a piece of fudge, in a pie...mmmmmm.....

This reply was: Helpful Inspiring

Posted 12/18/2011 10:30:56 PM REPORT ABUSE overlord53 said:

Rating:

This dessert was a DISASTER! I couldn't get it out of the slip ring pan. Had to pry outer ring off and the crust and filling stuck to it. Rest stuck to the bottom of the pan. Filling was hard as a rock and all the nuts rose to the top. I don't think this filling was meant to be baked for 20 minutes. I couldn't even chew the portion I pried out of the pan. All went in trash--garbage disposal wouldn't have handled it!

This reply was: Helpful Inspiring