Indulgent Chocolate Fudge Tarts
Ingredients
Pastry crust
- 165g all purpose flour
- 15g almond flour
- 40g corn starch
- 35g powdered sugar
- 90g butter, cold and cubed
- 25g iced water
Chocolate fudge
- 160g dark chocolate
- 1/3 cup sugar free condensed coconut milk
Preparation
Preheat oven to 180°C.
In a food processor, add the pastry crust ingredients and pulse until a dough ball forms.
Refrigerate the dough for at least 30 minutes.
Roll out the chilled dough, cut pieces using a cookie cutter, and assemble.
Prick the crust with a fork.
If the dough gets warm, refrigerate for 10-15 minutes.
Bake at 180°C for 16-18 minutes.
Allow the crust to cool completely.
Melt the chocolate and condensed milk using a double boiler.
Mix until combined.
Fill the cold tart shells with the chocolate fudge mixture and top with fresh raspberries.
Refrigerate for 1 hour before serving.
