rum raisin chocolate fudge tart

rum raisin choc fudge tartI had some sultanas soaking in rum which were left over from Christmas puddings. The drunken dried grapes had absorbed as much rum as they possibly could and had almost fully re-hydrated. What better to use them up in a very simple, no cook, ganache tart. My supportive man called this one, “freaking awesome!!”

biscuit base:
150 g ‘digestive’ wheat biscuits
30 g butter, melted

ganache:
250 g dark chocolate, broken
200 ml cream
¼ to ½ cup rum soaked raisins/sultanas (either will work and amount is your preference)

rum raisin tart in the tinMake boozy sultanas by putting them in a clean jam jar, covering the sultanas with rum and leaving for about a week (or more), with the lid on, in the fridge. If you need them in a hurry, warm the rum and let them sit for an hour or so.

Make the base by processing the biscuits until fine then add the butter, combine well.
Line the base of a springform tin with greaseproof paper and press the crumbs into the base and a little way up the sides of the tin. Refrigerate for at least 30 minutes (an hour is better).

Make the gananche by pouring the cream into a medium sized microwave-proof glass bowl. Heat cream until just below boiling, then add chocolate. Mix until chocolate has melted.
Add the boozey sultanas, mix. (Don’t get too heavy handed with the rum, otherwise your chocolate will struggle to set)
rum raisin chocolate fudge cakeLet the chocolate cool to room temp before pouring into the base.
Then return it to the fridge for 1-2 hours.

I like to eat this in small slices with a scoop of vanilla ice cream and a short black espresso.

Tip: Use a hot knife to slice it.

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14 thoughts on “rum raisin chocolate fudge tart

    • Oh great question, it looks like some kind of magic but it was easy. I separated/opened the springform tin, put a big sheet of baking paper over the base of the tin and then clipped the springform closed over it (so that it hung out the sides at the bottom). After the tart is set, I gently undid the springform tin, removed the ring, lifted the tart off the metal base of the tin (using the overhang of baking paper) and really gently, I slid the tart off the baking paper and onto the serving plate. If I can, you can!

  1. Rich, intense, goes well with espresso. You’ve just described my perfect date. While I wait for him to park the Lamborghini, I’ll fantasize about boozy sultanas insinuating themselves into fudge tarts.

  2. Pingback: Chocolate Fudge Pudding « From the Hobbit Hole Kitchen

    • Yes, it is pretty thin and to be honest it was a little bit crumbly because I cut the butter content. But I liked that about it, I didn’t want the base to detract from the chocolate fudge or compete by adding heavy butteriness. Plus the stickiness of the chocolate fudge makes the crumbs stick anyway. The base isn’t the main event, but rather the support act. Sometimes while eating I just try to scoop chocolate without any crumbs – it’s the grown up equivalent of a spoonful of nutella.

      • A nice thin base & walls make it look really sophisticated, I would just worry about everything holding together once it comes out of the tin!

      • Don’t worry about that kind of stuff. It holds together pretty well, I just had a tiny bit of crumbling where I bumped the edge where it’s really really thin (you can see it in the photo of the whole cake) and a tiny bit on the plate. I’m not prissy and it didn’t fall to bits for me. Remember that you need to keep it in the fridge too. If you can make Mississippi Mud Pie, you’ll have no problem with this! (Did I mention that I want to eat that Mud Pie?)

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