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Fudgy Dark Chocolate Tart (White Whole Wheat Flour)

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By Betty Crocker Kitchens
Updated Aug 30, 2011
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Dense, fudgy, dark chocolate in a tender buttery crust and all topped with whipped cream. What could be better?

Fudgy Dark Chocolate Tart (White Whole Wheat Flour)

  • Prep Time 10 min
  • Total 1 hr 50 min
  • Servings 12
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Bake 10 to 13 minutes or until light golden brown; cool on cooling rack. Reduce oven temperature to 350°F.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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