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Fudgy Dark Chocolate Tart (White Whole Wheat Flour)

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  • Prep 10 min
  • Total 1 hr 50 min
  • Servings 12
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Dense, fudgy, dark chocolate in a tender buttery crust and all topped with whipped cream. What could be better?
Updated Aug 30, 2011
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  • 1 cup Gold Medal™ white whole wheat flour
  • 2 tablespoons sugar
  • 1/2 cup butter or margarine, softened


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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.


Nutrition Facts are not available for this recipe
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