Double Chocolate Fudge Tart

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!

Double Chocolate Fudge Tart
adapted from Rachael Ray

Crust
2 rows Oreo cookies with the white centers removed
6 tablespoons melted butter

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

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.

*****Now if you don't have a tart pan, go straight to the prepared, buy in the store, in the baking section, Oreo cookie crust! *******

But buy 2 or else you'll be throwing away some of the delicious filling. It's ok, I found out this tart will freeze perfectly!

So back to the recipe, 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 and then add cream,

sugar, salt and vanilla.

Whip till frothy, you know, just those tiny little bubbles

but don't turn it into a workout.

Now start adding your cooled chocolate

See those tiny little flecks of chocolate? I was a little nervous, thought I'd done something wrong but just keep stirring, it turns out perfect.

Almost there. Now just pour into your prepared tart pan or pie crust.

DO NOT OVER FILL! The original recipe calls for a 10-inch tart pan, mine's a 9-inch.

You'll see, learn from my mistakes.

I didn't want any of this delectable filling going to waste. Luckily I had a pizza tin under it.

Now place in your preheated 350 degree oven, I left my shelf on the lower 3rd, and bake for 20 to 25 minutes.

Now here's where the recipe stumped me just a bit. At 20 minutes, my tart didn't looked cooked at all.

Only the edge looked cooked enough. You want the center to still be a little jiggly, So I cooked mine for another 5 minutes.

Still jiggly in the center but a larger rim around the outside. And see how this baby rose up? Remember what I said about over filling?

Let's take a look at the side view of my tart pan

As this cools it will settle in and actually sink making

 a thin decadent slice of heaven.

Be sure to store leftovers in the fridge or freezer. I froze the second pre-made pie crust one and it thawed perfectly!

I've linked up over at It's a Keeper, Foodie Friday, Church Supper, Chocolate Blog Hop, Full Plate Thursday